Chocolate Chip Caramel Crisp Bars

I made the chocolate chip cookie dough from scratch - you can use your favorite cookie recipe and just spread the dough as the bottom layer.  This is the one time where it's okay to use a recipe where the cookies are apt to spread.  In fact, it's better if you do since you don't want a cakey or stiff dough.  I also didn't use caramel apple dip and instead melted caramels with a bit of milk for the caramel.  That's more of a flavor and texture preference on my part.  Once the bottom chocolate chip cookie layer was baked and had cooled, I spread a layer of melted caramel over it and let it set before I covered it with the nutella crunch topping I'm so fond of. 

This turned out to be a nice bar cookie confection - it's good with the chocolate chip cookie layer but if you wanted to make it even more decadent, you can make a chocolate brownie base instead, top it with caramel then the nutella crunch.  Serious calories but worth it.

 

1 18-ounce roll refrigerated chocolate chip cookie dough, well chilled

2 cups milk chocolate chips, divided

1 16-ounce container (about 1 ½ cups) caramel apple dip, divided

3 cups crisp rice cereal

1 ¼ cups chopped lightly salted cashews

1.       Preheat oven to 350⁰F.  Spray a 13 x 9-inch pan with nonstick cooking spray or line with foil.

2.       Slice cookie dough into ¼-inch-thick slices.  Arrange slices in bottom of the prepared pan.  With floured fingers, press dough evenly to form crust.

3.       Bake 10-14 minutes or until light golden brown (dough will appear slightly puffed).  Remove from the oven; cool 15 minutes.

4.       In a large saucepan, combine 1 cup of the chocolate chips and 1 cup of the caramel dip.  Cook over medium heat until melted and smooth, stirring constantly.  Remove from heat.  Stir in cereal and cashews; immediately spread over cooled crust.

5.       In small saucepan, combine remaining 1 cup chips and ½ cup caramel dip.  Cook over medium heat until melted and smooth, stirring constantly.  Spread over cereal mixture.  Refrigerate 30 minutes or until set.  Cut into bars.

Recipe Source: http://pastrychefbaking.blogspot.com/2011/07/chocolate-chip-caramel-crisp-bars.html