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Bake-Off® Contest 46, 2013
Newburgh, Indiana

24 Karat Cookie Bars

Try a sweet way to sneak veggies into easy cookie bars.

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  • prep time 15 min
  • total time 2 hr 0 min
  • ingredients 7
  • servings 24
 

Ingredients

1
package Pillsbury® Ready to Bake!™ refrigerated sugar cookies
1
bag (11.8 oz) Green Giant® Seasoned Steamers™ frozen honey Dijon carrots
2
teaspoons ground cinnamon
2
eggs
1/4
cup Pillsbury BEST® Self-Rising Flour
1
cup Pillsbury® Creamy Supreme® Coconut Pecan Frosting
2
tablespoons coarse white sparkling sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Arrange cookie dough rounds evenly in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until edges are light golden brown. Remove from oven; cool 5 minutes.
  • 2 Meanwhile, microwave frozen carrots as directed on bag. Cool 5 minutes. In large food processor bowl, place cooked carrots. Cover; process, using quick on-and-off motions until finely chopped, scraping sides occasionally. Add cinnamon, eggs, flour and frosting. Cover; process, using quick on-and-off motions until mixture is blended.
  • 3 Pour mixture evenly over partially baked crust. Bake 25 to 30 minutes longer or until top looks dry and center springs back when lightly touched.
  • 4 Remove from oven; sprinkle with sugar. Let stand 5 minutes. Run knife around edges of pan to loosen; cut into bars. Cool completely, about 45 minutes. Serve at room temperature. Store covered in refrigerator.
  • 1 Heat oven to 350°F. Arrange cookie dough rounds evenly in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until edges are light golden brown. Remove from oven; cool 5 minutes.
  • 2 Meanwhile, microwave frozen carrots as directed on bag. Cool 5 minutes. In large food processor bowl, place cooked carrots. Cover; process, using quick on-and-off motions until finely chopped, scraping sides occasionally. Add cinnamon, eggs, flour and frosting. Cover; process, using quick on-and-off motions until mixture is blended.
  • 3 Pour mixture evenly over partially baked crust. Bake 25 to 30 minutes longer or until top looks dry and center springs back when lightly touched.
  • 4 Remove from oven; sprinkle with sugar. Let stand 5 minutes. Run knife around edges of pan to loosen; cut into bars. Cool completely, about 45 minutes. Serve at room temperature. Store covered in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
15mg
15%;
Sodium
115mg
115%;
Total Carbohydrate
21g
21%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.