24 Karat Cookie Bars

2 Ratings

2 Reviews

Prep 15 min
Total 2 hr 0 min
Ingredients 7
Servings 24

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

By Pillsbury Kitchens

Updated September 22, 2020

Bake-Off® Contest 46, 2013

Helen Azarian

Newburgh, Indiana

Make with

Pillsbury Cookies

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

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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 Facts

Serving Size: 1 Serving

Calories: 170
Calories from Fat: 70

% Daily Value

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;