• 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.

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

268 calories; 9 g total fat; 10 mg cholesterol; 272 mg sodium. 47 g carbohydrates; 2 g protein;