Caramel Cookie Bars

If you’re in the mood for some caramel mania (which I am weekly) then you’ll really enjoy these cookie bars that have caramel frosting schmeared (and you have to say schmeared, not smeared) all over the top of them.  They are super sweet, so cut them into smaller squares for the perfect bite.
(Cookie recipe from Duncan Hines; frosting recipe from me.)

• 1 package Duncan Hines Caramel Cake Mix
• 1/4 cup flour (for high altitude baking only)
• 2 large eggs
• 1/4 cup water
• 1/4 cup firmly packed light brown sugar
• 1/4 cup butter, softened
• 1 cup semi-sweet chocolate chips

Preheat oven to 375 degrees. Grease 13x9-inch pan.

Combine cake mix (add 1/4 cup flour if high altitude baking), eggs, water, brown sugar, and butter in large bowl. Stir until thoroughly blended; mixture will be thick.

Stir in chocolate chips. Spread in greased pan.

Bake at 375 for 24 to 27 minutes or until toothpick comes out clean. Cool in pan; cut into bars and frost with Caramel Frosting.

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Caramel Frosting

• 4 Tbs. butter
• 6 Tbs. milk
• 1 cup packed brown sugar
• 2 cups confectioners' sugar
• 1 tsp. vanilla

In a saucepan over medium heat, melt the butter, and mix in milk and brown sugar. Boil vigorously for 1 minute.

Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining confectioners' sugar 1/2 cup at a time. Add more milk if the mixture is too thick.