Pre-heat oven to 350 deg F. place 14 of the cookies in a food processor. Cover, and process until crushed. Mix with butter. Place in 8" sq baking pan and press firmly to bottom. Bake 10 min, until golden brown. Allow to cool for 10 min.
Coarsely chop the remaining 10 cookies and set aside. Beat cream cheese and marshmallow creme in large bowl until well blended (electric mixer on medium recommended). Add egg, and continue mixing. Stir in chopped cookies; pour over crust.
Place the caramels and water in microwaveable dish and microwave on high for approximately 1 1/2 min or more until caramels are completely melted, stirring every 30 sec. Drop spoonfuls of the caramel over the batter. Swirl with a knife.
Bake for 25 minutes or until set. Refrigerate at least 4 hrs or overnight. Store in covered container in refrigerator.
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|Serving Size: 1 Serving (14g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 20 (39%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 13.1mg||4 %|
|Sodium 35.6mg||1 %|
|Potassium 24.6mg||1 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 7.7g|
|Protein 0.7g||1 %|
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Calories per serving: 51
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