24 Karat Cookie Bars

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

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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