Caramel Candy Bars Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (14 ounce) package  vanilla caramels
     1/3           cup  milk
  2               cups  all-purpose flour
  2               cups  quick-cooking or old-fashioned oats
  1 1/2           cups  packed brown sugar
  1           teaspoon  baking soda
     1/2      teaspoon  salt
  1                     egg
  1                cup  butter or margarine -- softened
  1       (6 ounce) package  semisweet chocolate chips (1 cup)
  1                cup  chopped walnuts
                        OR
  1                cup  dry-roasted peanuts

Heat oven to 350º. Heat caramels and milk in 2-quart saucepan over low heat, stirring frequently, until smooth; remove from heat.

Mix flour, oats, brown sugar, baking soda and salt in large bowl with
spoon. Stir in egg and butter until mixture is crumbly. Press half of the
crumbly mixture in ungreased rectangular pan, 13 × 9 × 2 inches. Bake 10 minutes.

Sprinkle chocolate chips and walnuts over baked layer. Drizzle with
caramel mixture. Sprinkle with remaining crumbly mixture; press gently into caramel mixture. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of pan. Cool completely. Cut into 8 rows by 4 rows.

Caramel Fudge Bars

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package   Supreme brownie mix (with
                        pouch of Chocolate Flavor Syrup)
     1/4           cup  milk
  1           teaspoon  vanilla
  1                     egg
     1/2  (14 ounce) package  vanilla caramels (25 caramels)
  1       (14 ounce) can  sweetened condensed milk

Heat oven to 350º. Grease bottom only of rectangular pan, 13 × 9 × 2
inches. Mix brownie mix (dry; do not add chocolate syrup from pouch),
milk, vanilla and egg with spoon; reserve 1 cup. Press remaining brownie mixture in bottom of pan. Bake 10 minutes.

Heat caramels and chocolate syrup from pouch in 2-quart saucepan over medium-low heat, stirring occasionally, until caramels are melted. Stir in milk. Pour over baked layer. Break up reserved brownie mixture; sprinkle over caramel.

Bake 25 to 30 minutes or until bubbly around edges. Cool completely;
refrigerate for easier cutting. Cut into 4 rows by 6 rows. Store tightly
covered and, if desired, in refrigerator.