Chocolate Caramel Cashew Bars

1 roll (18 oz.) refrigerated chocolate chip cookie dough
1 pkg. (11.5 oz.) semi-sweet chocolate chips
1 container (16 oz.) caramel apple dip
3 c. crisp rice cereal
1 1/4 c. chopped cashews

Preheat the oven to 375 degrees. Cut the cookie dough in half crosswise then cut each section in half lengthwise. Press the dough in the bottom of an ungreased 13″ x 9″ pan. Bake 10 – 14 minutes or until light golden brown. Cool for 15 minutes.
In a 3 quart saucepan, place 1 c. chocolate chips and 1 c. caramel dip. Cook over medium heat, stirring constantly, until melted and smooth. Remove from heat. Add cereal and cashews. Spread this mixture over the cooled crust.
In a small saucepan, place the remaining 1 c. chocolate chips and 1/2 c. caramel dip. Cook over medium heat, stirring constantly, until melted and smooth. Spread over the cereal mixture. Refrigerate until set. Cut into bars.

I prefer keeping the bars refrigerated and eating them chilled.

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