HAPPY TUESDAY! It's one of those weeks were I choose to be happy...no matter what's going on around me!
Monday was National Pie Day. Did you know that? I completely missed it! Maybe next year... :-)
Sign up for FREE to join my Bamboo*Pink team. I can't tell you how excited I am about this new business opportunity! The compensation plan is fabulous, the jewelry is gorgeous, and I want to let YOU join in on the fun as we build the brand!
This week I'm sharing some yummy bars from the Pillsbury website.
Chocolate Caramel Layer Bars
Meanwhile, in 4-quart saucepan, cook 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and peanuts.
Spread cereal mixture over cooled crust. In 1-quart saucepan, 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. For bars, cut into 6 rows by 6 rows. Store tightly covered.
What's cooking in your kitchen?
Monday was National Pie Day. Did you know that? I completely missed it! Maybe next year... :-)
Sign up for FREE to join my Bamboo*Pink team. I can't tell you how excited I am about this new business opportunity! The compensation plan is fabulous, the jewelry is gorgeous, and I want to let YOU join in on the fun as we build the brand!
This week I'm sharing some yummy bars from the Pillsbury website.
Chocolate Caramel Layer Bars
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups Rice Chex cereal
1 cup chopped peanuts
Heat oven to 350°F. Break up cookie dough in a 9x13 pan. With floured fingers, press dough evenly in bottom of pan to form crust.
Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
Meanwhile, in 4-quart saucepan, cook 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and peanuts.
Spread cereal mixture over cooled crust. In 1-quart saucepan, 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. For bars, cut into 6 rows by 6 rows. Store tightly covered.
What's cooking in your kitchen?
Monday was National Pie Day. Did you know that? I completely missed it! Maybe next year... :-)
Sign up for FREE to join my Bamboo*Pink team. I can't tell you how excited I am about this new business opportunity! The compensation plan is fabulous, the jewelry is gorgeous, and I want to let YOU join in on the fun as we build the brand!
This week I'm sharing some yummy bars from the Pillsbury website.
Chocolate Caramel Layer Bars
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups Rice Chex cereal
1 cup chopped peanuts
Heat oven to 350°F. Break up cookie dough in a 9x13 pan. With floured fingers, press dough evenly in bottom of pan to form crust.
Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
Meanwhile, in 4-quart saucepan, cook 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and peanuts.
Spread cereal mixture over cooled crust. In 1-quart saucepan, 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. For bars, cut into 6 rows by 6 rows. Store tightly covered.
What's cooking in your kitchen?
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