• 1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls
• 1 cup white vanilla baking chips
• 1 cup semisweet chocolate chips
• 1 cup slivered almonds
• 1 cup cashews halves and pieces
• 1 can (14 oz.) sweetened condensed milk (not evaporated)

Heat oven to 375 degrees (350 for dark or non-stick pan).  Grease bottom and sides of 13″ x 9″ pan with shortening or cooking spray.  Unroll dough into 2 long rectangles.  Place in pan; press over bottom and 1/2″ up sides to form crust.  Bake 5 minutes.

Remove partially baked crust from oven.  Sprinkle vanilla baking chips, chocolate chips, almonds and cashews evenly over crust.  Pour sweetened condensed milk evenly over top.

Bake 20-25 minutes longer or until golden brown.  Cool 10 minutes.  Run knife around sides of pan to loosen.  Cool one hour.  Refrigerate 30 minutes or until chocolate is set.  For bars, cut into 6 rows by 6 rows.

YIELD:  36 bars