#797 - Caramel Bars

(by Shirley McNevich)

1 1/2 sticks softened Parkay margarine
1 egg
1 - 17.5oz. bag Betty Crocker chocolate chip cookie mix
2 cups Kellogg's Rice Krispies cereal
1 - 14oz. bag Kraft caramels
1/4 cup heavy whipping cream
1 tsp. vanilla

In a mixer add 1 stick Parkay, egg--beat. Add cookie mix--beat until blended. Remove bowl from mixer and stir in Rice Krispies. Remove 1 1/2 cups of the mixture--set aside. Grease a 7 x 11 baking dish/pan. Press the rest of the mixture into the dish/pan. Bake at 375 degrees for 15 minutes. While it's baking, in a saucepan add 1/4 stick Parkay, unwrapped caramels (all of them), and heavy whipping cream--cook over low heat while stirring until well blended and melted. Remove saucepan from heat and stir in the vanilla. Remove pan from oven after the 15 minutes are up and pour the hot caramel mixture over the top. Use a spoon to drop spoonfuls of the reserved dough mixture that you set aside earlier. Return pan to oven and bake at 375 degrees for 20 minutes. Cool pan on rack before cutting.

#185 - Turtle Cake

(by Martha [Engle] Sweetser - friend)

1 - 14oz. bag Kraft caramels
1/2 cup Carnation milk
3/4 cup butter
1 package Duncan Hines chocolate cake mix
2 cups Nestle's chocolate bits
1 cup chopped nuts (optional)

Prepare cake mix as directed on box. Pour half of cake batter into greased 13 x 9 x 2 cake pan. Bake 15 minutes at 350 degrees. While cake is baking, in a saucepan, combine caramels, milk, and butter. Cook over low heat, stirring until the caramels are melted. Remove from heat and set aside. Remove cake from oven after 15 minutes and pour melted caramel mixture evenly on top of cake. Sprinkle the chocolate bits and nuts evenly on top of caramel mixture. Spoon remaining cake batter over the top. Bake 30 minutes at 350 degrees. Let the cake cool before cutting.