Carmel Cashew Bars
- 1 roll Pillsbury Chocolate Chip Cookie Dough
- 1 bag (11.5) Hersey' milk chocolate baking chips
- 1 container carmel apple dip (1 1/2 cups)
- 3 cups rice crisp cereal
- 1 1/4 cups Fisher Cashew halves and Pieces
Heat oven to 350. In a ungreased 13 x 9 pan break up cookie dough. With floured fingers press dough evenly in the bottom of the pan to form crust.
Bake 15 to 18 minutes or until golden brown. Cool 15 minutes.
Meanwhile in a 3 quart saucepan cook 1 cup chocolate chips and 1 cup dip over medium heat and stir 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 and stir constantly. Spread over cereal mixture. Refrigerate until chocolate mixture is set about 30 minutes.