INGREDIENTS
1roll (16.5 oz) refrigerated chocolate chip cookie dough
1bag (11.5 oz) milk chocolate baking chips (2 cups)
1container (18 oz) caramel apple dip (1 1/2 cups)
3cups crisp rice cereal
1 1/4cups Cashew Halves and Pieces
DIRECTIONS
1 Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. 2 Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes. 3 Meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and cashews. 4 Spread cereal mixture over crust. In 1-quart saucepan, heat remaining chocolate 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. For bars, cut into 6 by 6 rows.

So good, even my niece who doesn't like nuts, loved them!
Diney

These sound AMAZING!! 

I'm going to make this for our annual summer picnic at the end of the month here.