Caramel Cashew Bars

1.INGREDIENTS

-1 (16.5 ounce) roll Pillsbury(R) Create ‘n Bake(R) refrigerated chocolate chip cookies
-1 (11.5 ounce) package milk chocolate chips
-1 (18 ounce) container caramel apple dip
-3 cups crisp rice cereal
-1 1/4 cups chopped cashews

2.COOKING DIRECTIONS

-Heat oven to 350 degrees F. In ungreased 13×9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.

-Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.

-Meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and cashews.

-Spread cereal mixture over crust. In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 by 6 rows.

Yield: 36 servings

Notes:

Refrigerated chocolate chip cookie dough makes a base for a scrumptious nutty-caramel topping.

Related posts:

1. Apple Caramel Sundae Tart
2. Crunchy Ice Cream Bars
3. Nutty Chocolate Chip Biscotti
4. Chicken Enchilada Quiche
5. Cheesecake Sandwiches

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Posted by Sandy Bloom on Oct 18 2008. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry