1 roll (18oz) Pillsbury refrigerated chocolate chip cookies 1 bag (11.5 oz.) milk chocolate chips 1 container (16 oz) caramel apple dip (1 1/2 Cups) 3 Cups rice crispy cereal 1 1/4 Cup chopped Cashews

1.Heat oven to 375. Cut cookie dough in ;half crosswise; cut each section in half lengthwise. Press dough in bottom of ungreased 13x9 pan. 2.Bake 10-18 minutes or until light golden brown. Cool 15 minutes. 3.In 3-quart saucepan, place 1 cup of the chips and 1 cup of the dip; cook over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and cashews; spread over cooled crust. 4. In 1-quart saucepan, place remaining 1 Cup chips and 1/2 Cup did; cook over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until set, anout 30 minutes. Cut into bars.