Half of the bars above were monster Ghirardelli brownies. The other half were Caramel Cashew Bars that are divine. Here's the recipe:
1 roll (16.5 oz.) refrigerated chocolate chip cookie dough
2 cups milk chocolate chips (Hmm... I just noticed that they're supposed to be milk chocolate. I used semi-sweet and they were ok)
18 oz. caramel apple dip (Make sure you double check the size - some are 14 oz. so you'd need two!)
3 cups cripsy rice cereal
1 1/4 cups chopped cashews
1. Heat oven to 350. In an ungreased 13x9" 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 3-4 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.
4. 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 6x6 rows...
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