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1 18-oz. roll refrigerated chocolate chip cookie dough
1 11.5-oz. pkg. milk chocolate chips
1-1/2 cups caramel apple dip
3 cups crisp rice cereal
1-1/4 cups chopped cashews
Preheat oven to 375 degrees. Unwrap cookie dough, then cut cookie dough in half crosswise. Cut each section in half lengthwise and press dough in bottom of ungreased 13x9" cake pan. Bake at 375 degrees for 10-16 minutes or until light golden brown. Cool for 15 minutes.
Mix 1 cup chips and 1 cup caramel apple dip 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 and remaining 1/2 cup caramel apple dip, cooking over medium heat until smooth, stirring constantly. Spread over cereal and cashew mixture. Chill 30 minutes until set. 36 bars.