1 (14 oz.) pkg. vanilla caramels
1/3 c. light cream
1 pkg. (2 layer size) German chocolate cake mix
1/3 c. light cream
1/4 c. melted butter
1 tsp. vanilla
1 (16 oz.) can whole cranberry sauce
1/2 c. chopped pecans

In a heavy 1 1/2 quart saucepan, melt unwrapped caramels in l/3 cup cream over low heat, stirring occasionally. When caramels are melted, stir until smooth. Set mixture aside. Meanwhile in a large mixer bowl, combine cake mix, 1/3 cup cream, melted butter and vanilla. Beat with mixer until smooth. Put half the mixture on bottom of a greased 13 x 9 x 2 inch baking pan. Bake in 350 degree oven for 10 minutes; remove from oven. Spread with warm caramel mixture over cranberry layer. Sprinkle over with chopped pecans. Bake in the 350 degree oven for 30 minutes. Cool in pan. Cut into bars. You may wish to serve with forks. Makes about 20 bar cookies.