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24 Karat Cookie Bars

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24 Karat Cookie Bars
  • Prep 15 min
  • Total 2 hr 0 min
  • Ingredients 7
  • Servings 24
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Try a sweet way to sneak veggies into easy cookie bars.
Updated Jun 16, 2021
Bake-Off® Contest 46, 2013
Bake-Off® Contest 46, 2013
Helen Azarian
Newburgh, Indiana

Ingredients

Steps

  • 1
    Heat oven to 350°F. Arrange cookie dough rounds evenly in ungreased 13 x 9-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.

Nutrition Information

170 Calories, 8g Total Fat, 1g Protein, 21g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2 1/2g
14%
Trans Fat
1/2g
Cholesterol
15mg
6%
Sodium
115mg
5%
Potassium
50mg
1%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
1g
Protein
1g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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