1 roll (16.5 oz) refrigerated chocolate chip cookies
2 cups milk chocolate chips
1 container (18 oz) caramel apple dip
3 cups rice chex cereal
1 cup chopped peanuts
Heat oven to 350. In ungreased 13x9 pan, break up cookie dough. Press dough evenly in bottom of pan to form crust. Bake 15-18 minutes or until light golden brown. Cool 15 minutes. Meanwhile, in saucepan over low med heat, melt 1 cup chips and 1 cup dip, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and peanuts. Spread cereal mixture over cooled crust. In pan, heat remaining chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. Stor tightly covered.
