Naughty and Nice Chocolate Caramel Bars (Gluten Free)

1 tub Pillsbury* Gluten Free Chocolate Chip Cookie Dough

1 ¼ cups (300 mL) semi-sweet chocolate chips, divided

1 cup (250 mL) caramel sundae sauce, divided

2 ½ cups (625 mL) Honey Nut Chex* Cereal

¾ cup (175 mL) chopped, salted peanuts

½ tsp (2 mL) butter

Hide Images

1

Heat oven to 350°F (180°C). Line an 8- or 9-inch (20 or 23 cm) square pan with parchment paper. Press dough evenly in bottom of pan to form crust.
2

Bake 13 to 15 minutes or until light golden brown. Cool 15 minutes.
3

Meanwhile, in 4 qt/L saucepan, heat ¾ cup (175 mL) chocolate chips and ¾ cup (175 mL) caramel sauce over medium heat, stirring constantly until melted and smooth. Remove from heat. Stir in cereal and peanuts. Immediately spoon and press cereal mixture over cookie crust.
4

Drizzle remaining ¼ cup (50 mL) of caramel sauce over cereal layer.
5

In 1 qt/L saucepan, heat remaining ½ cup (125 mL) chocolate chips with ½ tsp (2 mL) butter over medium-low heat, stirring constantly, until melted and smooth. Immediately spread over caramel sauce.
6

Refrigerate until chocolate is set, about 1 hour. For bars, cut into 5x5 rows.

Variation: You can omit the caramel sauce drizzle and just spread chocolate directly over cereal mixture.
COOKING GLUTEN FREE? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.