Prep 20 mins
Cook 35 mins
I found this recipe on an ad for Parkay. (I always bake with real butter, but I'm sure these would be good with margarine too.) I know from experience these freeze well.
- 3⁄4 cup butter, softened and divided
- 1 egg
- 1 (16 5/8 ounce) box chocolate chip cookie mix
- 2 cups crisp rice cereal
- 1 (14 ounce) bag caramels (about 50)
- 1⁄4 cup whipping cream
- 1 teaspoon vanilla extract
- Preheat oven to 375°F Blend 1/2 cup butter and the egg in a medium bowl. Add cookie mix and beat until well blended. Stir in cereal. Set aside 1 1/2 cup of the dough. Press remaining dough onto bottom of well-greased 11x7 inch pan. Bake 15 minutes or until lightly browned.
- Place remaining 1/4 cup butter, the caramels, and the whipping cream in medium saucepan. Cook over low heat ten minutes or until caramels are completely melted. Stir constantly. Remove from heat and stir in vanilla. Pour over baked crust. Drop reserved 1 1/2 cups of dough by tablespoon evenly over caramel.
- Bake 20 minutes or until golden brown. Cook two hours in pan on wire rack. Cut into 32 bars.
These are kind of labor intensive because of the melting caramel part, but so good. I walked out of the room after I took these out of the oven and my husband cut them and they became a huge gooey, but delicious mess. No picture because the entire thing ended up swimming in caramel. We decided just to eat it hot topped with vanilla ice cream for dessert tonight. I will make these again and snap a picture then. Thanks for another keeper! Made for Spring 2013 PAC.