Golden Caramel Cheesecake Bars

By Marlene Metherel

 

24 Christie Golden Oreo Cookies, divided

2 Tbsp. butter, melted

25 Kraft caramels

1 Tbsp. water

2 pkgs (250 g each) cream cheese softened

1 jar Jet-puffed marshmallow creme

egg

 

Preheat oven to 350F.

 

Place 14 cookies in food processor, cover, and process until finely crushed.  Mix with butter and press firmly onto bottom of 9" square pan.  Bake 10 minutes or until golden brown.  Cool for 10 minutes.

 

Place caramels and water in microwaveable bowl.  Microwave on high for 1 minute or until caramels are completely melted, stirring every 30 seconds.   Set aside.  Coarsely chop remaining cookies.  Beat cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Stir in chopped cookies; pour over crust. Drop spoonfuls of the caramel mixture over batter; swirl gently with a knife for marble effect.

 

Bake for 20 - 25 minutes or until center is almost set.  Cool completely.  Refrigerate 4 hours or overnight.

 

Cut into 20 bars.  Store in tightly covered container in refrigerator.