Prep Time: 20 Minutes Cook Time: 12 Minutes

Ready In: 35 Minutes Yields: 24 servings

32 individually wrapped caramels, unwrapped 5 tablespoons heavy cream 1 cup all-purpose flour 1 cup rolled oats 3/4 cup brown sugar

1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup butter, melted 1/2 cup semisweet chocolate chips 1/2 cup chopped walnuts

1.	Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
2.	In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
3.	Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
4.	Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

Caramel Cheesecake Bars



1-1/2 cups crushed NILLA Wafers (about 50 wafers)

1 cup chopped PLANTERS Pecans, divided

1/4 cup (1/2 stick) butter, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese,

softened

1 cup sugar

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 Tbsp. flour

1 Tbsp. vanilla

4 eggs

1/4 cup caramel ice cream topping



PREHEAT oven to 325F. Line 13x9-inch baking pan with

foil, with ends of foil extending over sides of pan to

form handles . Mix wafer crumbs, 1/2 cup of the pecans

and the butter. Press firmly onto bottom of prepared

pan. Refrigerate until needed.



BEAT cream cheese and sugar in large bowl with

electric mixer on medium speed until well blended. Add

sour cream, flour and vanilla; mix well. Add eggs, one

at a time, mixing on low speed after each addition

just until blended. Pour over crust.



BAKE 45 min. or until center is almost set. Cool

completely. Refrigerate 4 hours or overnight. Lift out

of pan onto cutting board, using foil handles. Drizzle

with topping and remaining 1/2 cup pecans. Let stand

until topping is set. Store any leftovers in

refrigerator.



Prep Time: 15 min

Total Time: 5 hr min

Makes: Makes 32 servings, one bar each.



Source: Kraft Foods

Chocolate Caramel Cookies

    2-1/4 cups flour
    3/4 cups cocoa
    1 teaspoon baking soda
    1 cup sugar
    1 cup brown sugar
    1 cup margarine, softened
    2 teaspoons vanilla
    2 eggs
    1 cup pecans, chopped
    48 Rolos (9 ounces)
    1 teaspoon sugar

Level off flour into bowl; add cocoa and baking soda. Blend well. In
Cusinart, beat sugars and margarine until light and fluffy. Add
vanilla and eggs; pulse well. Add flour mixture; stir in 1/2 cup
pecans. With floured hands, shape 1 teaspoon dough around 1 Rolo.
Combine 1/2 cup pecans and 1 tablespoon sugar. Press 1 side of each
ball into the mixture. Place nut-side up 2 inches apart. Bake at 370F
for 7-9 minutes. Cool 2 minutes; collect and serve after cooled.

Servings: 2 dozen

1991 1st Place: Caramel Pecan Treasures

 

Ingredients:
1  cup  Butter, softened
3/4  cup  Light brown sugar, lightly packed
1  teaspoon  Vanilla
1 3/4  cups  All-purpose flour
1/2  teaspoon  Baking powder
12  ounces  Semisweet chocolate chips
1  tablespoon  Vegetable shortening
30    caramels, cut in half, rolled into balls
    Pecans, finely chopped

Directions:
Heat oven to 325 degrees. Have ungreased baking sheets ready.

Cream butter, sugar and vanilla in large mixer bowl until well-mixed. Stir in flour and baking powder. (If kitchen is warm, refrigerate dough for a few minutes; dough should be firm enough to roll easily.) Shape scant teaspoonsful of dough into balls about the size of a marble. Place on baking sheet, leaving about 2 inches between cookies. Flatten slightly.

Bake until golden, about 15 minutes. Transfer to wire racks to cool.

Melt chocolate chips with shortening in top of double boiler set over simmering water. Remove from heat.

Flatten caramel halves so they are the same diameter as the cookie. Put one caramel half on top of each cookie. (If necessary, use a dab of chocolate as "glue" to help caramel adhere to cookie.) Using a small metal spatula, spread melted chocolate thinly over top and sides of caramel and cookie to cover. Press chopped pecans onto tops of cookies. Let stand on a wire rack until chocolate firms (refrigerate if desired), about 20 minutes. Put into individual paper wrappers. Store in a cookie tin with a piece of wax paper between each layer.

Caramel Cookies

Caramel Peanut Bars

1&1/2 cups quick-cooking oats
1&1/2 cups flour
1&1/4 cups brown sugar 
3/4 teaspoon baking soda 
1/4 teaspoon salt 
3/4 cup butter, melted
1 package caramels 
1/2 cup whipping cream
1&1/2 cups chocolate chips 
3/4 cup chopped peanuts

Combine the oats, flour, sugar, soda and salt. Stir in butter. Set aside 1 cup for topping. Press remaining oat mixture into greased 13x9 pan. Bake at 350 degrees for 10 minutes. In a saucepan, melt caramels with cream. Sprinkle chocolate chips and peanuts over crust and top with caramel. Sprinkle with topping and bake for 15-20 minutes.