1 3/4cups cashew halves
1roll (18 oz) Pillsbury® refrigerated chocolate chip cookies
1/2cup old-fashioned oats
1can (14 oz) sweetened condensed milk (not evaporated)
1bag (12 oz) semisweet chocolate chips
1teaspoon vanilla
DIRECTIONS
1 Heat oven to 350ºF (325°F for dark pan). Chop 1 cup of the cashew halves. In large bowl, break up cookie dough. Stir in chopped cashews and oats. In ungreased 13x9-inch pan, press dough evenly to form crust. Bake 12 minutes. 2 Meanwhile, in 1 1/2-quart saucepan, cook condensed milk and chocolate chips over low heat about 6 minutes, stirring constantly, until chips are melted and smooth. Stir in vanilla. 3 Remove partially baked crust from oven. Spread chocolate mixture evenly over crust. Sprinkle with remaining 3/4 cup cashews; press gently into chocolate. 4 Return to oven; bake 18 to 23 minutes longer or until edges and center begin to crack. Cool completely on wire rack, about 1 hour. Cut into bars.
For gift-giving, pack tiny squares of these not-quite-candy bars in holiday candy/cookie boxes (available where cake and candy-making supplies are sold). Wrap each box with a pretty ribbon before presenting as a gift.
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