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Steps
1
Heat oven to 375°F. Line 8-inch square pan with cooking parchment paper.
2
Remove cookie dough from package; let stand at room temperature about 5 minutes.
3
In large bowl of stand mixer with paddle attachment, break up cookie dough. Add cream cheese; beat on low speed until blended. Add carrots, cinnamon and egg; stir to combine. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Fold in walnuts. Spoon mixture into pan; spread evenly.
4
Bake 27 to 29 minutes or until toothpick inserted in center comes out clean. Do not overbake or bars will become dry. Remove from oven; cool in pan on cooling rack about 45 minutes.
5
Spread cream cheese frosting over cooled bars. Cut into 4 rows by 3 rows or 4 rows by 4 rows.
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It’s very important that both the cream cheese and the cookie dough to be at room temperature. I suggest the cream cheese to be left out at least 30 minutes before using it.
For a festive look, add some colorful candy sprinkles to the top of the bars.
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