1 roll (16.5 oz) Pillsbury® 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
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.
Any fun-size chocolate-covered candy bar with creamy filling can be used.
Store the bars in a tightly sealed plastic container, and freeze them up to 3 months.