Mar 23 2009
Caramel Cashew Bars
Do you love caramel? What about cashews, do you like them? Are you a chocolate lover? If you answered yes to these questions, then you will love these bars.
This recipe is a 2002 Pillsbury Bake-Off Winner, so you know that it has to be good.
This is an easy recipe. It takes a little while to make because of melting the chocolate, but it’s not hard to make. I have melted chocolate chips in the microwave before without any problem. I just do it slowly. This recipe calls for melting the chips on the stove-top. It depends on what you feel comfortable doing.
(Photo Courtesy of Pillsbury)
Caramel Cashew Bars
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 |
DIRECTIONS:
| Heat oven to 350°F. In ungreased 13×9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. | |
| Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes. | |
| 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. | |
| 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. |
