Birthday Cake Cookie Bars

Name: Birthday Cake Cookie Bars
Prep time: 20 min
Total time: 2 h 20 min
Yield: 16
Ingredients: 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix; Butter and egg called for on cookie mix pouch for drop cookies; 1 box (3.4 oz) Jell-O® vanilla-flavor instant pudding & pie filling mix; 3 tablespoons Betty Crocker™ rainbow mix sprinkles (from 1.75-oz container); 1/4 cup butter, softened; 2 1/4 cups powdered sugar; 1/2 teaspoon vanilla; 2 to 3 tablespoons milk; Betty Crocker™ red gel food color; 5 Golden Oreo sandwich cookies, coarsely crushed (about 1/2 cup); 1 tablespoon Betty Crocker™ rainbow mix sprinkles (from 1.75-oz container)

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Kitchen Tested

Prep 20 min
Total 2 hr 20 min
Servings 16

Hey shorty, if it’s your birthday, or if you want to party like it’s your birthday, might we suggest you do it with sprinkles and crumbled Oreo cookies? We took our favorite pudding-based cookie bar recipe and topped it with pretty, pink from-scratch frosting to make this bright and colorful bar a special treat. MORE+ LESS-

By Tablespoon Kitchens

Updated November 14, 2019

Make with

Betty Crocker Cookies

Ingredients

Cookie Bar

pouch (17.5 oz) Betty Crocker™ sugar cookie mix

Butter and egg called for on cookie mix pouch for drop cookies

box (3.4 oz) Jell-O® vanilla-flavor instant pudding & pie filling mix

tablespoons Betty Crocker™ rainbow mix sprinkles (from 1.75-oz container)

Frosting

1/4

cup butter, softened

2 1/4

cups powdered sugar

1/2

teaspoon vanilla

2 to 3 tablespoons milk

Betty Crocker™ red gel food color

Decorations

Golden Oreo sandwich cookies, coarsely crushed (about 1/2 cup)

tablespoon Betty Crocker™ rainbow mix sprinkles (from 1.75-oz container)

Steps

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1

Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
2

In large bowl, mix cookie mix, 1/2 cup softened butter, egg and dry pudding mix with spoon until soft dough forms. Stir in 3 tablespoons sprinkles. Press evenly in pan.
3

Bake 23 to 27 minutes or until golden brown. Cool completely, about 1 hour and 30 minutes.
4

In large bowl, beat 1/4 cup softened butter, the powdered sugar, vanilla and 2 tablespoons of the milk with electric mixer on medium speed until smooth and creamy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with red food color to desired pink color.
5

Spread frosting over top of bar; sprinkle cookies and 1 tablespoon sprinkles on top. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Expert Tips

The secret to cutting cookie bars is to line the pan with foil. Turn the pan upside down, and tear off a piece of foil longer than pan. Smooth foil around the pan’s bottom, then remove. Turn pan over, and gently fit the shaped foil into pan. When it is time to cut the bars, just lift the baked bar with the foil out of the pan, peel back foil and cut. This also makes cleanup a breeze!
The best way to break up your sandwich cookie topping is to use your fingers to break each cookie into smaller pieces.

Nutrition Information

Nutrition Facts

Serving Size: 1 Bar

Calories: 330
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 7g 35% Trans Fat 0g
Cholesterol: 35mg; 12%
Sodium: 260mg; 11%
Potassium: 15mg; 0%
Total Carbohydrate: 52g; 17%
Dietary Fiber 0g 0% Sugars 39g
Protein: 2g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 25%; 25%

Exchanges:

1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;