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24 Karat Cookie Bars

(2)

2 reviews

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

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Try These Next

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

Bake-Off® Contest 46, 2013

Helen Azarian

Newburgh, Indiana

Ingredients

1: package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies

1: bag (11.8 oz) 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

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 54.8
Calories from Fat: 70

% Daily Value

Total Fat: 4.0g; 6%
Saturated Fat 0.4g 2% Trans Fat 1/2g
Cholesterol: 15.7mg; 5%
Sodium: 178.2mg; 7%
Total Carbohydrate: 4.0g; 1%
Dietary Fiber 1.1g 4% Sugars 1.5g
Protein: 1.6g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0.20%; 0%
Calcium: 2.10%; 2%
Iron: 2.70%; 3%

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.

Comments + Recipe Twists

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