Hi, The cookie sheet I use is 12 X 18 inches.

I got this one from Betty Crocker. I am making a Caramel Cake for Christmas. I just love Caramel. Caramel Icing 1/2 cup butter or margarine 1 cup powdered sugar 1/2 cup reserved cake batter 1/2 cup evaporated milk 1 teaspoon vanilla To make icing, heat butter in 1-quart saucepan over low heat, stirring constantly, until brown; remove from heat. Stir in powdered sugar, cake batter and evaporated milk. Cook over medium heat, stirring constantly with wire whisk, until smooth, bubbly and almost thick; remove from heat. Stir in vanilla. Cool slightly. Fill layers and frost cake with icing. Store loosely covered.

Oh my those sound good! The recipe looks like it's easy to adapt, say with chocolate chips (in addition to, or instead of), the butterscotch chips, and vanilla substituted for the maple flavoring. Either way, they sound delicious and easy. Thanks for sharing. Jen

Thank you, Diane. I'll add my fav chocolate sauce to the list. This is from Epicurious.com. Yes, Ginger, these are only for me. No one else is allowed to copy them or make them. lol DARK CHOCOLATE SAUCE This is a lovely tasting sauce I like to serve over ice cream. 1 1/2 cups heavy cream 2/3 cup firmly packed dark brown sugar 4 ounces fine-quality bittersweet chocolate, chopped 3 ounces unsweetened chocolate, chopped 1/2 stick (1/4 cup) unsalted butter, softened Optional: 3 to 4 tablespoons Amaretto, or to taste 1. In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. 2. Remove the pan from the heat and add the chocolates, whisking until they are melted. 3. Whisk in the butter (and the Amaretto, if using) whisking until the sauce is smooth, and let the sauce cool slightly. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.