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.