Prep Time 20m
Cook Time 34m
Ready Time 160m
Yield 16 bars


Ingredients
  • 1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
  • 1 package (1.1 oz) chai tea latte mix (from 8.8-oz box)
  • 1/2 cup Smucker's® Sundae Syrup™ Caramel Flavored Syrup
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1/2 cup Fisher® Chef's Naturals® Fine Ground Walnuts
Preparation Directions
  • Step 1Heat oven to 350°F. In large bowl, knead cookie dough and dry chai mix until well blended.
  • Step 2Break up 3/4 of the chai dough in ungreased 8-inch square pan. Press dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 12 to 17 minutes or until light golden brown.
  • Step 3Meanwhile, in small bowl, mix caramel syrup and flour. In another small bowl, knead remaining 1/4 of chai dough and the walnuts.
  • Step 4Gently drizzle caramel mixture evenly over partially baked crust. Crumble walnut chai dough evenly over caramel.
  • Step 5Bake 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. For bars, cut into 4 rows by 4 rows.
High Altitude (3500-6500 ft)
  • Step 1In step 2, bake 15 to 20 minutes. In step 5, bake 29 to 32 minutes.
Bake-Off is a registered trademark of General Mills ©2008Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
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