Caramel Cashew Bars

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

  • 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
  • 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;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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