Cashew Fudge Bars Crowd Size Recipe

Ingredients

1

can (14 oz) cashew halves

3 1/2

                        cups from 1 tub (4.75 lb) refrigerated Pillsbury™ Chocolate Chip Cookie Dough (76 Count)

1

cup old-fashioned oats

2

cans (14 oz each) sweetened condensed milk (not evaporated)

2

bags (12 oz each) semisweet chocolate chips

2

teaspoons vanilla

Preparation

Heat oven to 350°F (325°F for dark pan). Chop 1 1/2 cups of the cashew halves. In large bowl, break up cookie dough. Stir in chopped cashews and oats. In ungreased 15x10x1-inch pan, press dough evenly to form crust. Bake 15 minutes.

Meanwhile, in 3-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.

Remove partially baked crust from oven. Spread chocolate mixture evenly over crust. Sprinkle with remaining cashews; press gently into chocolate.

Return to oven; bake 20 to 25 minutes longer or until edges and center begin to crack. Cool completely on wire rack, about 1 hour. Cut into bars.