Recipe finder
Cranberry Candy-Bar Cookies
- Makes: 20 servings
- Yield: about 20 cookies
- Prep 20 mins
- Bake 40 mins
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
- 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.
- 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.
- 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.
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.
Nutrition Facts
(Cranberry Candy-Bar Cookies)
Servings Per Recipe 20, iron (mg) 1, calcium (mg) 71, sodium (mg) 272, fiber (g) 1, pro. (g) 2, carb. (g) 47, vit. A (IU) 146, cal. (kcal) 268, vit. C (mg) 1, chol. (mg) 10, Fat, total (g) 9, sat. fat (g) 4