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

In a heavy 1 1/2 quart saucepan, melt the unwrapped caramels in 1/3 cup light cream. When the caramels are melted, stir the mixture until smooth. Set caramel mixture aside. Then in a large mixer bowl, combine German chocolate cake mix, 1/3 cup light cream, melted butter and vanilla. Beat with an electric mixer until smooth.

Pat half of the mixture in the bottom of greased 13 x 9 x 2 inch baking pan and bake in a 350 degree oven for 10 minutes; remove from oven. Spread with warm caramel mixture. Stir cranberry sauce; spoon over caramel layer. Dot remaining cake mixture over cranberry layer. Sprinkle the chopped pecans over all. Bake in the 350 degree oven for 30 minutes. Cool in pan. To serve, cut into bars. You may wish to serve with forks. Makes about 20 bars.