Monday was National Pie Day. Did you know that? I completely missed it! Maybe next year... :-)
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This week I'm sharing some yummy bars from the Pillsbury website.
Chocolate Caramel Layer Bars
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups Rice Chex cereal
1 cup chopped peanuts
Heat oven to 350°F. Break up cookie dough in a 9x13 pan. With floured fingers, press dough evenly in bottom of pan to form crust.
Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
Meanwhile, in 4-quart saucepan, cook 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and peanuts.
Spread cereal mixture over cooled crust. In 1-quart saucepan, heat remaining 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 6 rows by 6 rows. Store tightly covered.
What's cooking in your kitchen?