Chocolaty Caramel Layer Bars
- 1 18 oz. roll refrigerated chocolate chip cookies
- 1 12 oz. pkg. milk chocolate chips
- 1 18 oz. container of caramel apple dip
- 3 C. Rice Chex cereal
- 1 C. chopped peanuts
Heat oven to 350 degrees. Break up cookie dough into a ungreased 13 x 9" pan. With floured fingers, press dough evenly in bottom of pan to form a crust. Bake at 350 degrees for 15-18 minutes or until light golden brown. Cool 15 minutes.
Meanwhile, in a large saucepan, combine 1 C. of the chips and 1 C. of the dip. Cook over medium heat until melted and smooth, stirring constantly. Remove from heat. Stir in cereal and peanuts. Spread cereal mixture over cooled crust. In small saucepan, combine remaining chips and dip. Cook over medium heat until melted and smooth, stirring constantly. Spread over cereal mixture. Refrigerate 30 minutes or until chocolate mixture is set. Cut into bars.
Yield: 36 bars