24 Golden Oreo Original Sandwich Cookies or you can use any vanilla cookie, divided
2 Tbsp. butter or margarine, melted
25 caramels (about half of a 14 oz. bag)
2 pkgs. (8oz. each) cream cheese, softened
1 (7 oz.) jar of Jet-puffed marshmallow creme
Preheat oven to 350. Place 14 of the cookies in a food processor container; cover. Process until finely crushed. Mix with butter; press firmly on bottom of 9-inch square pan. Bake 10 minutes or until golden brown. Cool 10 minutes.
Place caramels and 1 Tbsp. water in microwaveable bowl. Microwave on HIGH 1 minute or until caramels are completely melted, stirring every 30 seconds. Set aside. Coarsely chop remaining 10 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 then pour over crust. Drop spoonfuls of the caramel sauce over batter and gently swirl with knife to marbleize
Bake 20-25 minutes or until center is set. Cool completely. Refrigerate 4 hours or overnight. Cut into 20 squares to serve. Store in tightly covered container in refrigerator.