White Chocolate-Macadamia-Caramel Bars
I found this in a Betty Crocker booklet of cake mix recipes. These sounded heavenly!
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(18 1/4 ounce) box yellow cake mix
cup vegetable oil
cup caramel ice cream topping
(18 ounce) package ready to bake big deluxe refrigerated white chocolate chip macadamia nut cookie dough
Preheat oven to 350 F (325 F for dark or nonstick pan).
Combine cake mix, oil, water and eggs with electric mixer on low speed until smooth.
Spread into ungreased 13X9-inch pan.
Bake 18-22 minutes until top is golden brown.
Remove partially baked crust from oven.
In 1-cup measuring cup, microwave caramel topping about 15 seconds or until warm and pourable, and drizzle over crust.
Crumble cookies over crust.
Bake 18-22 minutes longer or until golden brown.
Cool completely and cut into bars.
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