GOOEYCANDY RECIPES

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In medium bowl, break up cookie dough. Stir or knead in oats. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 15 to 20 minutes or until golden brown.
• Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and mixture is smooth, stirring frequently. Remove from heat.
• Sprinkle marshmallows over warm crust. Bake 1 to 2 minutes longer or until marshmallows are puffy. Drizzle caramel mixture evenly over warm bars. Sprinkle with chocolate candies. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows with hot, wet knife.

Steps:

• Butter 13x9-inch pan; set aside.
• Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
• Continue cooking 25-30 minutes or until candy thermometer reaches 244°F or small amount of mixture dropped into ice water forms a firm ball.
• Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Refrigerate 1 hour.
• Cut into 1 1/2x1-inch pieces; wrap candies in plastic food wrap. Store refrigerated.