Ingredients
2
pouches Betty Crocker™ snickerdoodle cookie mix
3
tablespoons Gold Medal™ all-purpose flour
1
cup butter, melted
2
eggs
1/2
cup heavy whipping cream
1
package (8 oz) cream cheese, softened
1/2
cup sugar
1/2
teaspoon vanilla
1/2
cup white vanilla baking chips, melted
1
bag (11 oz) caramels, unwrapped
1/3
cup heavy whipping cream
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, beat cookie mixes, 1 packet of the cinnamon-sugar mixture (from cookie mix), the flour, melted butter and eggs. Spread in pan. (Save other packet for another use.)
Bake 30 to 35 minutes or until edges are golden and center is set. Cool completely, about 1 hour, or refrigerate 30 minutes.
In small bowl, beat 1/2 cup whipping cream with electric mixer on high speed to soft peaks; set aside.
In medium bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed about 2 minutes or until light and smooth. Add melted chips; stir until combined. Carefully fold in whipped cream in 2 additions, until smooth. Spread on bars. Refrigerate 30 minutes.
In 1-quart saucepan, heat Caramel Topping ingredients over low heat about 10 minutes or until melted and smooth. Pour over bars. Refrigerate 30 minutes. Cut into 6 rows by 4 rows.
