Recipe: Caramel Chai Bars (using refrigerated cookie dough and chai latte mix)

CARAMEL CHAI BARS

1 (16.5 ounces) roll refrigerated sugar cookie dough
1 (1.1 ounce) package chai tea latte mix (from 8.8 ounce box) (or 3 tablespoons powdered chai latte mix, such as General Foods International)
1/2 cup caramel ice cream topping
2 tablespoons flour
1/2 cup finely ground walnuts

Preheat oven to 350 degrees F.

In large bowl, knead cookie dough and dry chai mix until well blended.

Take three-fourths of the chai dough and break it up into an ungreased 8-inch square pan. Press dough evenly in bottom of pan. If dough is sticky, use floured fingers.

Bake in preheated oven 12 to 17 minutes or until light golden brown.

Meanwhile, in small bowl, mix caramel syrup and flour. In another small bowl, knead walnuts into remaining chai dough.

Gently drizzle caramel mixture evenly over partially baked crust. Crumble walnut chai dough evenly over caramel.

Bake in preheated oven 22 to 29 minutes longer or until top is golden brown and firm to the touch and caramel is bubbly. Cool completely, about 1 hour 30 minutes.

Cut into four rows by four rows.

Makes 16 bars
Source: Pillsbury Bake-Off finalist, 2008