1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (1.1 oz) chai tea latte mix (from 8.8-oz box)
1/2 cup SMUCKER'S® Caramel Sundae Syrup™
2 tablespoons Pillsbury BEST® All Purpose Flour
1/2 cup Fisher® Chef's Naturals® Fine Ground Walnuts
DIRECTIONS
* 1Heat oven to 350°F. In large bowl, knead cookie dough and dry chai mix until well blended.
* 2Break up 3/4 of the chai dough in ungreased 8-inch square pan. Press dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 12 to 17 minutes or until light golden brown.
* 3Meanwhile, in small bowl, mix caramel syrup and flour. In another small bowl, knead remaining 1/4 of chai dough and the walnuts.
* 4Gently drizzle caramel mixture evenly over partially baked crust. Crumble walnut chai dough evenly over caramel.
* 5Bake 22 to 29 minutes longer or until top is golden brown and firm to the touch and caramel is bubbly. Cool completely, about 1 hour 30 minutes. For bars, cut into 4 rows by 4 rows.
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