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Steps
1
Heat oven to 350°F. In large bowl, knead cookie dough and dry chai mix until well blended.
2
Break up 3/4 of the chai dough in ungreased 8-inch square pan. Press dough evenly in bottom of pan; if dough is sticky, use floured fingers. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 12 to 17 minutes or until light golden brown.
3
Meanwhile, in small bowl, mix caramel syrup and flour. In another small bowl, knead remaining 1/4 of chai dough and the walnuts.
4
Gently drizzle caramel mixture evenly over partially baked crust. Crumble walnut chai dough evenly over caramel.
5
Bake 22 to 29 minutes longer or until top is golden brown and firm to the touch and caramel is bubbly. Cool completely, about 1 hour 30 minutes. For bars, cut into 4 rows by 4 rows.
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