We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 40, 2002
Kiel, Wisconsin

Caramel Cashew Bars

Refrigerated chocolate chip cookie dough makes a base for a scrumptious nutty-caramel topping.

(226)
(22)
Save and Share
  • prep time 20 min
  • total time 1 hr 20 min
  • ingredients 5
  • servings 36
 

Ingredients

1
roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
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 1/4
cups Fisher® Cashew Halves and Pieces

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
  • 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.
  • 4 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.
  • 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 Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
  • 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.
  • 4 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.

EXPERT TIPS

toggle

Expert Tips

Did you know? Pillsbury has a gluten free cookie dough.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
180
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
120mg
120%;
Total Carbohydrate
26g
26%
(Dietary Fiber
0g
0%
  Sugars
17g
17%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Hershey's trademark and associated trade dress are registered trademarks of the Hershey Company used under license. Fisher is a registered trademark of John B. Sanfilippo & Son, Inc. Elgin, IL 60123-7820 2009 © and ®/™ of General Mills Bake-Off is a registered trademark of General Mills ©2009