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Cranberry Candy-Bar Cookies
Bake: 40 mins at 350°F
Ingredients
- 1 14 ounce package vanilla caramels
- 1/3 cup light cream
- 1 package (2-layer-size) German chocolate cake mix
- 1/3 cup light cream
- 1/4 cup melted butter
- 1 teaspoon vanilla
- 1 14 - 16 ounce can whole cranberry sauce
- 1/2 cup chopped pecans
Directions
1. In a heavy 1-1/2-quart saucepan, melt unwrapped caramels in 1/3 cup cream over low heat, stirring occasionally. When caramels are melted, stir until smooth. Set aside.
2. Meanwhile, in a large mixer bowl, combine German chocolate cake mix, 1/3 cup light cream, melted butter, and vanilla. Beat with an electric mixer until combined. Pat half of the mixture in the bottom of a greased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 10 minutes; remove from oven.
3. Spread with warm caramel mixture. Stir cranberry sauce; spoon over caramel layer. Dot remaining cake mixture over cranberry layer. Sprinkle with the chopped pecans. Bake in a 350 degree F oven for 30 minutes. Cool in pan. To serve, cut into bars. You may wish to serve with forks. Makes about 20 cookies.
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Variation:
To Use Your Microwave Oven:
Melt caramels by unwrapping and placing them in a 4-cup microwave-safe measure with 1/3 cup light cream. Micro-cook, uncovered, on 100 percent power (high), stirring every minute for 2-1/2 to 3-1/2 minutes. or until caramels are soft enough to stir smooth. Some pieces won't look melted.
