Caramel Cashew Bars
From desertgal 16 years ago
- 15-18 minutes to make
- Serves 36
Refrigerated chocolate chip cookie dough makes a base for a scrumptious nutty-caramel topping.
Ingredients
- 1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies shopping list
- 1 bag (11.5 oz) milk chocolate chips (2 cups) shopping list
- 1 container (18 oz) caramel apple dip (1 1/2 cups) shopping list
- 3 cups crisp rice cereal shopping list
- 1 1/4 cups chopped cashews shopping list
How to make it
- Heat oven to 350°F. In ungreased 13x9-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.
- High Altitude (3500-6500 ft): Bake crust 16 to 19 minutes.
The Rating
Reviewed by 7 people-
Oh Wow, this is so good sounding, a must to fix soon, thanks so much for the great post.
henrie
in Savannah loved it
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Wow...YumYum!!!! Thanks
hooch
in New Zealand loved it
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sounds so good!!
shirleyoma
in Cove loved it
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