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 Time: 20 Min
Total Time: 1 Hr 20 Min
Makes: 36 bars
Pillsbury Bake-Off
Kathleen Kildsig
Kiel, WI
Bake-Off® Contest 40, 2002
$2,000
INGREDIENTS:
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups Rice Chex® cereal
1 cup chopped peanuts
DIRECTIONS:
1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
3. Meanwhile, in 4-quart saucepan, cook 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and peanuts.
4. Spread cereal mixture over cooled crust. In 1-quart saucepan, heat remaining 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 rows by 6 rows. Store tightly covered.
High Altitude (3500-6500 ft): Bake crust 16 to 19 minutes.
NUTRITION INFORMATION:
1 Bar: Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 130mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 17g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Try using semisweet chocolate chips instead of the milk chocolate chips.
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