Chex And Candy Squares Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1

cup salted cashew halves, chopped

1

cup semisweet chocolate chips

1

cup caramel topping

2

tablespoons all-purpose flour

4

cups Corn Chex™ cereal

1

cup miniature candy-coated semisweet chocolate baking bits

Preparation

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, break up cookie dough. Stir or knead in cashews. With floured fingers, press dough in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 18 to 23 minutes or until golden brown.

In 3-quart saucepan, cook and stir chocolate chips, caramel topping and flour over low heat until smooth.

Remove from heat; stir in cereal and 1/2 cup of the baking bits. Spread evenly over crust. Sprinkle with remaining 1/2 cup baking bits; press in lightly. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows.