Funfetti Cake Batter Cookie Bars
Funfetti Cake Batter Cookie Bars
Ingredients
Cake Batter Cookie Bars
- 3 large eggs
- 1 cup (2 sticks) melted butter
- 1 teaspoon vanilla extract
- 1 pouch (1 lb 1.5 oz) sugar cookie mix
- 1 box (15.75 oz) white cake mix
- 3 tablespoons rainbow sprinkles
Frosting
- 2-4 tablespoons milk (I use 4 tablespoons heavy cream)
- 1/4 teaspoon almond extract
- 1/2 cup butter, softened
- 1 1/2 cups powdered sugar
- additional sprinkles for garnish
Instructions
- Heat oven to 350 degrees.
- Spray a 9x13 baking dish with cooking spray or line it with parchment paper. Set aside.
- In large mixing bowl, combine the dry sugar cookie mix, dry cake mix, eggs, melted butter, and vanilla extract.
- Beat with a handheld blender until combined. About 1 minute.
- Add in the sprinkles and very gently (so the colors don't bleed) stir in the sprinkles using a wooden spoon or spatula.
- Dump the batter into the prepared baking dish and spread out evenly.
- It helps if you drop it all over the baking dish, instead of just one big pile.
- Use your hands to help spread it out.
- Cook for 30-32 minutes.
- Edges will be golden brown and the center will look done and slightly puffy.
- Let cool compeltely, about 1 hour.
- To make frosting : Use a handheld blender and beat the butter in a mixing bowl until creamy.
- Add in the powdered sugar, almond extract, and start with 1 tablespoon milk.
- Blend together and add additional milk until you get a spreadable consistency.
- They higher fat milk you use, the more you may need.
- If you use skim or 1% milk you will need less of it.
- Spread the frosting over the cooled cookie bars.
- Sprinkle some additional sprinkles over top the frosting.
- Cut into bars right away and serve or they can be refrigerated (if wanted) or left at room temperature, until you serve them.
- Enjoy!