Cookie Crust
1 pkg Duncan Hines Home-Style Chocolate Chip Cookie Mix
1/4 cup unsweetened cocoa powder
1 large egg
6 tbsp butter or margarine
1 tbsp water
Caramel Layer
1 (7 oz) pkg caramel
1/4 cup evaporated milk
1/4 cup butter or margarine
1 1/3 cups confectioners’ sugar
1/6 cup chopped pecans
Chocolate Drizzle
1/4 cup semi-sweet chocolate chips
2 tsp vegetable shortening

1 Preheat oven to 375 ºF.
2 For cookie crust, combine cookie mix, cocoa powder, butter, egg and water in large bowl. Stir until blended. Press into bottom of ungreased 9×9-inch pan. Bake 18 to 20 minutes or until set.
3 For caramel layer, place caramels, evaporated milk and butter in microwave-safe bowl. Microwave on medium power for 30 seconds. Stir and repeat if necessary until melted and smooth. Stir in confectioners’ sugar until smooth. Stir in pecans. Pour over warm cookie crust.
4 For chcolate drizzle, melt chocolate chips and shortening in microwave-safe bowl. Microwave on high power for 30 seconds. Stir and repeat if necessary until melted and smooth. Drizzle over caramel layer. Refrigerate until chocolate is firm. Cut into bars.

Makes about 16 bars.

1 pkg Duncan Hines® Moist Deluxe® Spice Cake Mix
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup butterscotch chips

1 Preheat oven to 375°F
2 Combine cake mix, eggs, oil and vanilla extract in large bowl. Beat at low speed with electric mixer until blended. Stir in butterscotch chips. Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.
3 Bake at 375°F for 8 to 10 minutes, or until set. Cool 2 minutes on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container.

Makes about 3 dozen cookies.

2 tablespoons sugar
3/4 teaspoon ground cinnamon
3/4 cup butter or margarine, softened
2 egg yolks
1 teaspoon vanilla extract
1 package DUNCAN HINES® Moist Deluxe® French Vanilla Cake Mix

1. Preheat oven to 375°F. Combine sugar and cinnamon in small bowl. Set aside.

2. Combine butter, egg yolks and vanilla extract in large bowl. Blend in cake mix gradually. Roll dough to 1/8-inch thickness on lightly floured surface. Cut with 2-1/2-inch star cookie cutter. Place 2 inches apart on ungreased baking sheet.

3. Sprinkle cookies with cinnamon-sugar mixture. Bake at 375°F for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Cool completely. Store in airtight container.

Tip You can use your favorite cookie cutter in place of the star cookie cutter.

1 (18.25-ounce) package yellow cake mix
2 cups quick-cooking oats, uncooked
1 cup sugar
1 cup vegetable oil
2 large eggs
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Combine first 3 ingredients in a large bowl. Combine oil and eggs; add to dry ingredients, stirring well. Stir in pecans and vanilla.

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.

Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.

Yield: 5 dozen

1 (18.25 ounce) package spice cake mix
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 cup water
1/3 cup molasses
2 tablespoons vanilla extract

Recipe Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, stir together the cake mix, baking soda and ginger. Make a well in the center and pour in the water, molasses and vanilla. Mix until thoroughly blended. Roll into 10 balls and place them 3 inches apart onto the prepared cookie sheets. Flatten slightly.

Bake for 13 to 15 minutes in the preheated oven, or until the tops are cracked and cookies are firm. Remove from cookie sheets to cool on wire racks.

1 (18.25 ounce) package spice cake mix
1 cup quick cooking oats
2 eggs
1/2 cup vegetable oil
1/2 cup raisins

Recipe Directions
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
Combine cake mix, oats, eggs, and oil in large bowl. Beat at low speed with electric mixer until blended. Stir in raisins.
Drop by teaspoonfuls onto baking sheets. Bake for 7-9 minutes or until lightly browned. Cool 1 minute on baking sheet.
Makes 24 servings

1 box (181/4 ounces) devil’s food cake mix
2 eggs
1/4 cup hot coffee OR: hot water
1/2 cup vegetable oil
2 tablespoons all-purpose flour
1 cup semisweet chocolate pieces
1 cup chopped pecans
3/4 cup bits of chocolate-toffee candy

Recipe Directions
1. Heat oven to 350°. Combine cake mix, eggs, coffee, oil and flour in large bowl. Beat on low speed until all ingredients are moistened; then beat on high speed for 2 minutes. Dough will be sticky.
2. Fold in chocolate pieces, pecans and candy until evenly distributed. Using about half of the batter, drop by heaping tablespoonfuls onto ungreased baking sheet, spacing 2 inches apart.
3. Bake in 350° oven for 12 to 14 minutes. Let the cookies cool on the baking sheet on a wire rack for 4 to 5 minutes or until firm. With a metal spatula, transfer the cookies to the wire rack to cool. Repeat with the remaining batter. Serve slightly warm or store in airtight container for up to 2 weeks.

1 (18.25 ounce) package chocolate cake mix
1 egg
3/4 cup vegetable oil
1/4 cup packed light brown sugar
2 cups butterscotch chips

Recipe Directions
Combine all ingredients in the order given. (Do not use mixer.) Drop by teaspoon onto an ungreased cookie sheet.
Bake at 350 degrees F (175 degrees C) for about 7 minutes. Do not let them get brown around the edges! Cool on the cookie sheet at least 10 minutes before trying to remove them, they will break!

1 (18.25 ounce) package plain devil’s food cake mix (without pudding in the mix)
1/3 cup water
1/4 cup butter, melted
1 egg
1 cup HERSHEY®’S Cinnamon Chips
1/2 cup chopped walnuts

Recipe Directions
Heat oven to 350 degrees F. Grease cookie sheet with solid vegetable shortening.

Place the dry cake mix, water, melted butter and egg in large bowl. Blend with mixer on low speed for 1 minute; scrape down sides of bowl. Increase speed to medium; beat for 1 minute (dough will be thick). Stir in cinnamon chips and nuts. Drop scant teaspoons of dough on prepared cookie sheet.

Bake 7 to 8 minutes or until set. Let stand on cookie sheet 3 minutes; remove from cookie sheet to wire rack. Cool completely.

Makes 84 cookies

1 (18.25 ounce) package devil’s food cake mix
1/3 cup vegetable oil
2 eggs
3/4 cup coarsely chopped chocolate-covered toffee candy bars

Recipe Directions
Preheat the oven to 350 degrees F .

In a large bowl, combine the cake mix, oil, and eggs Beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy.

Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.