This bar is quite sticky; using a quality nonstick pan will make cutting and serving so much easier.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 18 oz. roll refrigerated chocolate chip cookie dough
- 1 (12-ounce) package semisweet chocolate chips, divided
- 1 cup caramel apple dip
- 1/2 cup peanut butter
- 3 cups crisp rice flake cereal (Special K)
- 1 cup chopped salted cashews
- 1/2 cup caramel apple dip
- 1/4 cup peanut butter
Preparation:
Preheat oven to 375 degrees. Unwrap cookie dough, then cut into 1/2" slices. Place in ungreased 13x9" pan and press down with floured fingers to form an even crust. Bake for 10-16 minutes or until light golden brown. Cool for 15 minutes.
Mix 1 cup chips, 1 cup caramel apple dip, and 1/2 cup peanut butter in large saucepan over medium heat. Cook until melted and smooth, stirring constantly. Remove from heat, then stir in cereal and cashews. Spread over crust.
In small saucepan, combine 1 cup chips, 1/2 cup caramel apple dip, and 1/4 cup peanut butter, cooking over medium-low heat until smooth, stirring constantly. Spread over cereal and cashew mixture. Chill 50-60 minutes or until set. 36 bars.
