Snickerdoodle Bars with Cream Cheese Frosting

PREP
10 Minutes
TOTAL TIME
34 Minutes
SERVINGS
One 8X8-Inch Pan
Bars:
1 Package Krusteaz Snickerdoodle Cookie Mix
1 Large Egg
1/2 Cup Unsalted Butter, Softened
1-2 Tsp Cinnamon, or To Taste
1 Krusteaz Cinnamon-and-Sugar Packet
---------------------------
Frosting:
6 oz Cream Cheese, Softened (Lite Okay)
1 1/2 Cups Confectioners’ Sugar
1/4 Cup (1/2 Stick) Unsalted Butter, Softened
1/2 Tsp Vanilla Extract
1/2 Tsp Salt, or To Taste
3-4 Tbsp Red, Green, and White Holiday Sprinkles
STEP 1

BARS – Heat oven to 350F, line an 8×8-inch pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.

STEP 2

To a large bowl add all the cookie mix, egg, butter, cinnamon, and mix with a handheld electric mixer until combined; dough is dense and stiff.

STEP 3

Turn dough out into prepared pan, smoothing the top with a spatula as necessary.

STEP 4

Evenly sprinkle the cinnamon-and-sugar over the top and bake for about 23 to 25 minutes, or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow bars to cool completely in pan on a wire rack before frosting.

STEP 5

FROSTING – To a large bowl, add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat with a handheld electric mixer until smooth.

STEP 6

Turn frosting out over the bars and evenly sprinkle with sprinkles before serving. Bars will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I am comfortable storing frosted items at room temp but if you’re not, store in the fridge.

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