INGREDIENTS
| 1 | roll (16.5 oz) refrigerated chocolate chip cookies |
| 13 | bars (fun-size) milk chocolate-covered nougat and caramel candy, unwrapped, cut into 1/4-inch-thick slices |
| 1/2 | cup crushed Golden Grahams cereal |
| 1/2 | cup chopped walnuts, pecans or peanuts |
DIRECTIONS
| 1. | Heat oven to 375°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 15 minutes or until golden brown. |
| 2. | Arrange candy evenly over crust. |
| 3. | Bake 3 to 4 minutes longer or until candy softens. Meanwhile, in small bowl, mix cereal and walnuts. |
| 4. | With spatula or knife, quickly spread candy evenly over crust. Sprinkle evenly with cereal mixture; press in slightly. Cool completely, about 30 minutes. For bars, cut into 6 rows by 6 rows. |
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