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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.