MARSHMALLOW & CARAMEL POPCORN SUGAR COOKIE BARS

FIRST, BAKE SUGAR COOKIE LAYER IN A 9X13 JELLYROLL PAN LINED WITH NONSTICK FOIL.  RECIPE:
BEAT  6 T. BUTTER AND 1/2C. SUGAR
ADD: 1 EGG, 1/2 TSP. VANILLA
ADD: 1 CUP PLUS 6T. FLOUR
           1/2 TSP. BAKING POWDER
           1/4 TSP. SALT
BLEND AND PRESS INTO PAN.  BAKE 20-25 MINS TILL LIGHTLY GOLDEN.  SPRINKLE ON HALF A BAG (I USED HALF OF A 10 OZ. BAG) OF MINI MARSHMALLOWS AND RETURN TO THE OVEN FOR 2 MINUTES.   REMOVE.

IN A MICROWAVE SAFE BOWL, MELT 1 C. KRAFT CARAMEL BITS (ALREADY UNWRAPPED) AND 2T HEAVY CREAM.  POUR THE CARAMEL OVER 4 CUPS MICROWAVE BUTTER FLAVORED POPCORN AND STIR GENTLY TO COMBINE.  POUR ON TOP OF THE MARSHMALLOW LAYER AND LIGHTLY PRESS.  ADD SOME CANDY CORN M & M'S OR CANDIES OF YOUR CHOICE AND CHILL.  MELT DARK OR MILK CHOCOLATE CHIPS AND DRIZZLE ACROSS THE TOPS!