• 1 container U-Bake Frozen Bulk Chocolate Chip Cookie Dough, thawed
• 2 Cups U-Bake Milk Chocolate Chips
• 1 18oz. Container Caramel Apple Dip
• 3 Cups U-Bake Crisp Rice Cereal
• 1¼ Cup U-Bake Pecans or Cashew Halves & Pieces

1. Preheat oven to 350 degrees. In an un-greased 9x13 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 to 4 quart saucepan, add 1 cup of the chocolate chips and 1 cup of the caramel 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 sauce pan, heat remaining chocolate chips and Carmel 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 by 6 rows.