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Carrot Cake Cookie Bars

  • Prep 20 min
  • Total 3 hr 35 min
  • Ingredients 6
  • Servings 16
  • Pinterest
    3K
  • Save
    2K
  • Print
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This easy-yet-indulgent twist on carrot cake is a great make-ahead treat! MORE+ LESS-

Jocelyn Delk Adams
January 10, 2016

Ingredients

1
box (15.25 oz) carrot cake mix with pudding in the mix
1/2
cup unsalted butter, melted
3
eggs, room temperature
2
packages (8 oz each) cream cheese, room temperature
3/4
cup sugar
1
package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies

Steps

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  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with baking spray with flour.
  • 2
    In medium bowl, beat together 1 box (15.25 oz) carrot cake mix, 1/2 cup melted butter and 1 of the eggs. Evenly pat carrot cake batter in bottom of pan.
  • 3
    In large bowl, combine 2 packages (8 oz each) cream cheese, 3/4 cup sugar and remaining 2 eggs. Using electric stand or hand mixer, beat on high speed until light, smooth and well combined. Spread cheesecake filling over carrot cake base.
  • 4
    With fingers, crumble 1 package Pillsbury™ Ready to Bake!™ refrigerated sugar cookie dough over top.
  • 5
    Bake 35 to 45 minutes or until firm and golden brown. Remove from oven to cooling rack. Cool 20 to 30 minutes. Refrigerate at least 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Expert Tips

If you want to make this treat even more decadent, it is fantastic with a drizzle of caramel topping on top.

For even more classic carrot cake flavor, add walnuts to the top of the cake batter before topping with your cream cheese mixture.

Nutrition Information

No nutrition information available for this recipe

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