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8 Rhodes Texas Rolls, thawed and risen
1 1/2 cups semisweet chocolate chips
14 ounces caramel candy, unwrapped
1/3 cup evaporated milk
1/3 cup butter
1 2/3 cups powdered sugar
2 cups cashew nuts
1/2 cup semisweet chocolate chips
Press 4 rolls together and roll into a 9 x 13-inch rectangle. Place in a sprayed 9 x 13-inch pan. Sprinkle with 1 1/2 cups chocolate chips. Repeat with remaining rolls and place over top of the chocolate chips. Bake at 350°F for 15 minutes, let cool.
Place caramels, milk and butter in medium saucepan. Melt on low heat, stirring occasionally until smooth. Remove from heat. Add powdered sugar and stir until smooth. Fold in cashews. Pour mixture over baked crust. Melt 1/2 cup chocolate chips in microwave, and drizzle over caramel layer. Refrigerate until firm.
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