Golden Oreo Carmel Cheesecake Bars

from Nabisco World and CookiesandCups

28 Golden Oreos, divided 18 and 10
3 TBS butter, melted
20-24 caramels  (or a 5.5 oz bag) (I used the carmel bits that you don't have to unwrap)
1 TBS water
2 pkg. (8 oz. each) cream cheese, softened
1 container (7 oz) marshmallow creme
1 egg

1.  Preheat oven to 350℉.  Crush 18 golden oreos until they are fine crumbs.  (You can use a food processor or put them in a ziploc bag and crush.  Add melted butter to fine crumbs and combine.  Press firmly in the bottom of a greased 9x9 inch square pan to create a crust.  Bake crust for 10 minutes or until golden.  Let crust cool 10-15 minutes.

2.  While crust is cooling unwrap carmels and place in a microwave safe bowl with the 1 TBS water.  Set aside.

3.  Coarsely chop the remaining 10 golden oreos. (I cut them in fourths) Set aside.

4.  In a bowl beat the softened cream cheese and marshmallow creme on medium speed until combined and smooth.  Scrape down the sides as needed.  Add egg and beat for 30 more seconds until incorporated.  Stir in chopped oreos that were set aside.  Pour batter into prepared crust.

5.  Microwave carmels and water on high for 1 minute, stirring after 30 seconds.  When melted and smoothly stirred, drop by spoonfuls on the batter.  Using a knife, swirl the carmel into cream cheese batter.

6.  Bake for 20-30 minutes until center is set.  Let cool on wire rack for 20 minutes and then transfer to refrigerator for 4-24 hours to cool.  Cut into squares when completely cooled.