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RumChata™ Cookie Bars

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RumChata™ Cookie Bars
  • Prep 5 min
  • Total 45 min
  • Servings 12
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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?. Recipe by Cheeky Kitchen.
May 23, 2018

Ingredients

  • 1 pouch Betty Crocker™ sugar cookie mix
  • 2/3 cup RumChata™ liqueur plus 1/4 cup, divided
  • 1 egg
  • Nonstick baking spray
  • 2 cups icing sugar
  • 1/3 cup butter
  • 1/4 teaspoon cinnamon

Steps

  • 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 icing 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.

Expert Tips

  • Tip 1
    Trademarks referred to herein are the properties of their respective owners.
  • Tip 2
    The dough can be a little sticky, so we recommend spraying your mixing spoon with some nonstick spray.

Nutrition Information

No nutrition information available for this recipe
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