Ingredients
1
package (18 oz) refrigerated chocolate chunk cookie dough
1
cup white baking chips
1 1/2
cups cashew halves and pieces
1/2
cup caramel topping
1
tablespoon Gold Medal™ all-purpose flour
1/2
cup M&M’s® minis chocolate candies (from 12-oz bag)
Preparation
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Cut cookie dough into 1/2-inch slices. Arrange slices in bottom of pan. Press dough evenly to form crust. Bake 10 to 15 minutes or until light golden brown.
Sprinkle white M&M’s™ minis chocolate candies and cashews over warm crust. In small bowl, mix caramel topping and flour until smooth; drizzle over baking chips and cashews. Sprinkle with milk chocolate baking bits; press lightly.
Bake 15 to 20 minutes or until topping is bubbly. Cool completely, 1 hour 30 minutes to 2 hours, before cutting. For bars, cut into 6 rows by 6 rows.
