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.
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