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Recipe Summary

prep:
20 mins
bake:
40 mins at 350°
Servings:
20
Yield:
about 20 cookies
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; total fat 9g; saturated fat 4g; cholesterol 10mg; sodium 272mg; carbohydrates 47g; fiber 1g; protein 2g; vitamin a 146IU; vitamin c 1mg; calcium 71mg; iron 1mg.

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