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Caramel Chai Bars

Caramel Chai Bars
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Just five ingredients, and you've got a coffee-shop treat right from your own oven.

Prep Time:
20 Min
Total Time:
2 Hr 40 Min
Makes:
16 bars
Pillsbury Bake-Off
Kerstin Sinkevicius
Somerville, MA
Bake-Off® Contest 43, 2008
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INGREDIENTS
1roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1package (1.1 oz) chai tea latte mix (from 8.8-oz box)
1/2cup SMUCKER'S® Caramel Sundae Syrup™
2tablespoons Pillsbury BEST® All Purpose Flour
1/2cup Fisher® Chef's Naturals® Fine Ground Walnuts
DIRECTIONS
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.) 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.
High Altitude (3500-6500 ft): In step 2, bake 15 to 20 minutes. In step 5, bake 29 to 32 minutes.
High Altitude (3500-6500 ft):

In step 2, bake 15 to 20 minutes. In step 5, bake 29 to 32 minutes.

Smucker's and Smucker's Toppings are registered trademarks of The J.M. Smucker Company
Fisher is a registered trademark of John B. Sanfilippo & Son, Inc. Elgin, IL 60123-7820

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