Caramel Swirls

1 C. butter (no substitutes), softened

4 oz. cream cheese, softened

1 C. packed brown sugar

1 egg yolk

1 tsp. maple flavoring

1 ¾ C. flour

Filling

30 caramels

6 oz. cream cheese, softened

In a mixing bowl, cream butter, cream cheese and brown sugar.  Add egg yolk and maple flavoring; mix well.  Gradually add flour.  Cover and refrigerate for 2 hours or until easy to handle. 

Meanwhile, in a saucepan or microwave, melt caramels.  Stir in cream cheese until blended; set aside.  Divide dough in half.  Roll each portion between waxed paper to ¼ in thickness.  Spread caramel mixture over dough to within ½ in of edges.  Roll up tightly, jelly-roll style, starting with a long side.  Wrap each roll in plastic wrap. Refrigerate for 4 hours or until firm. 

Unwrap and cut in ¼ in slices.  Place 1 in. apart on greased cookie sheet.  Bake at 350º for 12-14 min. or until golden brown.  Remove to wire racks to cool.