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    Cranberry Candy-Bar Cookies


    Source of Recipe


    Midwest Living

    List of 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 16-ounce can whole cranberry sauce
    • 1/2 cup chopped pecans

    Recipe



    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 smooth. 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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