Caramel Cashew Bars

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

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Servings 36

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257 Ratings

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9af287c4-482c-419f-a7e3-cdde4603c783

Bake-Off® Contest 40, 2002

Kathleen Kildsig

Kiel, Wisconsin

ingredients 5
Prep Time 20 min
Total Time 1 hr 20 min

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

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Directions

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.

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;