2 cups flour
1/2 cup self-rising flour
dash salt
1 teaspoon cinnamon
2 sticks butter, softened
3/4 + cup packed brown sugar
3/4 cup sugar, divided 1/4 + 1/2
2 eggs
1 teaspoon PURE vanilla extract
1 cup Kraft caramels
4 tablespoons milk
7 ounces unsweetened chocolate
1 cup Heath Bar Crunch pieces
PURE

• Preheat oven to 350 degrees.
• Spray 15×10 jelly roll pan with PURE.
• Cream the butter in electric mixer.
• Add brown sugar until well blended.
• Add 1/2 cup sugar, vanilla and eggs, blending again until uniform in consistency.
• Gradually add the flours, cinnamon and salt until well blended.
• Press cookie dough into jelly roll pan.
• In a double boiler melt together the milk, caramels and chocolate until smooth.
• Spread the caramel chocolate over the cookie layer.
• Bake 20-25 minutes or until cookie portion is set.