Chocolate Caramel Layer Bars

With a crust made from refrigerated chocolate chip cookie dough, these bars are layered with peanuts, cereal, milk chocolate and caramel to indulge any sweet tooth.

Prep: 20 min | Yield: 36 servings

Ingredients

• 1 (16.5 ounce) roll Pillsbury™ refrigerated chocolate chip cookies
• 1 (11.5 ounce) bag milk chocolate chips (2 cups)
• 1 (18 ounce) container caramel apple dip (1 1/2 cups)
• 3 cups Rice Chex™ cereal
• 1 cup chopped peanuts

Instructions

1. Heat oven to 350 degrees F.
2. In ungreased 13 x 9 inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
3. Bake for 15 to 18 minutes or until light golden brown.
4. Cool for 15 minutes.
5. Meanwhile, in a 4 quart saucepan, cook 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth.
6. Remove from heat. Stir in cereal and peanuts.
7. Spread cereal mixture over cooled crust.
8. In a 1 quart saucepan, heat remaining chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture.
9. Refrigerate until chocolate mixture is set, about 30 minutes.
10. For bars, cut into 6 rows by 6 rows.
11. Store tightly covered.

Nutrition

Per bar: Calories 180 Calories from Fat 60 Total Fat 7g 11% Saturated Fat 2 1/2g 12% Trans Fat 0g 0% Cholesterol 0mg 0% Sodium 130mg 5% Total Carbohydrate 25g 8% Dietary Fiber 0g 0% Sugars 17g 17% Protein 3g 3%

% Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 6%

Exchanges:1 Starch; 0 Fruit; 1/2 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

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Pillsbury
Bake-Off® Contest 40, 2002 - Kathleen Kildsig, Kiel, Wisconsin