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CARAMEL COOKIE BARS
Active Time : 2 Hour 45 Minutes Total Time : 2 Hour 45 Minutes Serves : 32INGREDIENTS
- 3/4 cup Parkay® Original-stick, softened, divided
- 1 egg
- 1 pkg (16.6 oz each) chocolate chip cookie mix
- 2 cups crisp rice cereal
- 1 1 pkg = about 50 caramels pkg (14 oz each) caramels
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 375°F. Unwrap Parkay; set aside. Grease 11x7-inch baking dish with insides of Parkay wrappers. Reserve the 1/4 cup (1/2 stick) Parkay for later use. Beat the remaining 1/2 cup (1 stick) Parkay and the egg in medium bowl with electric mixer on low speed 30 seconds. Add cookie mix; beat 1-1/2 minutes, or until well blended. Gently stir in cereal. Remove 1-1/2 cups of the dough; set aside for later use. Press remaining dough onto bottom of prepared pan. Bake 15 minutes, or until lightly browned.
Place the remaining 1/4 cup Parkay, the caramels and heavy cream in medium saucepan. Cook over low heat 10 minutes, or until caramels are completely melted and mixture is well blended, stirring constantly. Remove from heat; stir in vanilla. Pour over crust. Drop reserved 1-1/2 cups dough by tablespoons evenly over caramel mixture. (Do not spread dough.)
Bake 20 minutes, or until golden brown. Cool 2 hours in pan on wire rack. Cut into 32 bars to serve.