- 1
Ingredients
- 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies Save $
- 1 bag (11.5 oz) Hershey's® milk chocolate baking chips (2 cups)
- 1 container (18 oz) caramel apple dip (1 1/2 cups)
- 3 cups crisp rice cereal
- 1 1/4cups Fisher® Cashew Halves and Pieces
- 1 1 1 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.
- 2 2 2 Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
- 3 3 3 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.
Preparation
Step 1
Refrigerated chocolate chip cookie dough makes a base for a scrumptious nutty-caramel topping.
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.
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.
Do NOT use candy carmels. Use the carmel dipping stuff. I used regular carmel candies and it did not turn out AT ALL. The chocolate/caramel mixture never did get smooth. The chocolate started to burn even at a lower heat and the whole thing ended up in one big clump. Awful. When alse fails, follow directions I guess! Hope this helps someone else:)
This recipe was good and easy. Made them for a bake sale and they went quickly. Wouldn't be the least expensive recipe to make though.