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24 Karat Cookie Bars

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24 Karat Cookie Bars
  • Prep Time 15 min
  • Total Time 2 hr 0 min
  • Servings 24
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Try a sweet way to sneak veggies into easy cookie bars.

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

Directions

  • 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 
No nutrition information available for this recipe
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