RumChata™ Cookie Bars

Name: RumChata™ Cookie Bars
Prep time: 5 min
Total time: 45 min
Yield: 12
Ingredients: 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix; 2/3 cup RumChata™ liqueur plus 1/4 cup, divided; 1 egg; Nonstick baking spray; 2 cups powdered sugar; 1/3 cup butter; 1/4 teaspoon cinnamon

10 Ratings

10 Reviews

Prep 5 min
Total 45 min
Servings 12

If you’ve never tried RumChata™, it’s kind of like a creamy liqueur version of Cinnamon Toast Crunch cereal milk. Now picture that combined with cookies. More like YUM-Chata, right? (Dad joke!). MORE+ LESS-

By Cheeky Kitchen

Created November 9, 2016

Make with

Betty Crocker Cookies

Ingredients

pouch (17.5 oz) Betty Crocker™ sugar cookie mix

2/3

cup RumChata™ liqueur plus 1/4 cup, divided

egg

Nonstick baking spray

cups powdered sugar

1/3

cup butter

1/4

teaspoon cinnamon

Steps

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1

Heat oven to 350°F. Coat inside of a 9x9-inch baking pan with cooking spray. In a large bowl, mix together sugar cookie mix, 2/3 cup RumChata™ and egg.
2

Spread evenly in bottom of pan. Bake for 25-28 minutes. Allow to cool completely. Cut into 1x3-inch pieces.
3

In a large bowl or stand mixer, beat together powdered sugar, butter and 1/4 cup RumChata™ until light and fluffy.
4

Transfer to an icing bag fitted with a large star tip and pipe buttercream on top of cooled bars.
5

Sprinkle with cinnamon.

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Expert Tips

The dough can be a little sticky, so we recommend spraying your mixing spoon with some nonstick spray.
I was sitting over breakfast one morning, in a tiny Utah town called Hurricane (pronounced by the locals “her-kin”), when I mentioned to the table that I’d just made RumChata™ Cookie Bars. “Are you even kidding me now?” remarked Friend Caycie. “RumChata™ is like…so…good.” All of the grownups around the table nodded their heads in agreement, suddenly wishing that their cups of coffee with cream were spiked with RumChata™—that divine combination of horchata and rum that fuses creamy vanilla with sweet cinnamon and, of course, rum for a result that’s ARE-YOU-EVEN-KIDDING-ME-NOW yummy. (If you’ve never tried RumChata™, picture a creamy liqueur version of Cinnamon Toast Crunch cereal milk.) I just took all that, and turned it into easy-to-make RumChata™ Cookie Bars. The soft, cake-like base of which calls for three perfectly easy ingredients: sugar cookie mix, an egg, and RumChata™. Once they’re baked, allow the bars to cool (I always just stick the just-baked stuffs in the freezer. Because, who has time to wait for FRESH BAKED GOODS?) While they’re cooling down, whip up a fluffy, RumChata™-laced frosting. Lick the whisk. Lick the bowl. Lick your fingers. You can totally blame it on these irresistibly boozy bars. You can spread the frosting on top, no problem, but I think these bars are approximately 8x cuter when the frosting is piped on with a star tip. It looks just like a cuppa RumChata™ topped with whipping cream. (Except it’s a cookie bar.) And, with a smattering of cinnamon, these are ready to enjoy. ARE YOU EVEN KIDDING ME NOW? RumChata™ cookie bars are like… so… good. Want more face-meltingly simple eats? Head over CheekyKitchen where Brooke shares food photography secrets & recipe shortcuts. She joined Tablespoon to share some of her best eats, so check Brooke's profile to catch her latest (and

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I was sitting over breakfast one morning, in a tiny Utah town called Hurricane (pronounced by the locals “her-kin”), when I mentioned to the table that I’d just made RumChata™ Cookie Bars.

“Are you even kidding me now?” remarked Friend Caycie. “RumChata™ is like…so…good.”

All of the grownups around the table nodded their heads in agreement, suddenly wishing that their cups of coffee with cream were spiked with RumChata™—that divine combination of horchata and rum that fuses creamy vanilla with sweet cinnamon and, of course, rum for a result that’s ARE-YOU-EVEN-KIDDING-ME-NOW yummy. (If you’ve never tried RumChata™, picture a creamy liqueur version of Cinnamon Toast Crunch cereal milk.)

I just took all that, and turned it into easy-to-make RumChata™ Cookie Bars. The soft, cake-like base of which calls for three perfectly easy ingredients: sugar cookie mix, an egg, and RumChata™.

Once they’re baked, allow the bars to cool (I always just stick the just-baked stuffs in the freezer. Because, who has time to wait for FRESH BAKED GOODS?) While they’re cooling down, whip up a fluffy, RumChata™-laced frosting. Lick the whisk. Lick the bowl. Lick your fingers. You can totally blame it on these irresistibly boozy bars.

You can spread the frosting on top, no problem, but I think these bars are approximately 8x cuter when the frosting is piped on with a star tip. It looks just like a cuppa RumChata™ topped with whipping cream. (Except it’s a cookie bar.)

And, with a smattering of cinnamon, these are ready to enjoy.

ARE YOU EVEN KIDDING ME NOW? RumChata™ cookie bars are like… so… good.

Want more face-meltingly simple eats? Head over cheekykitchen.com where Brooke shares food photography secrets & recipe shortcuts. She joined Tablespoon to share some of her best eats, so check Brooke's profileto catch her latest (and greatest) ideas.