RumChata™ Cookie Bars

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 2 cups Powdered sugar

• Oils & Vinegars

  • 1 Baking spray, nonstick

• Dairy

  • 1/3 cup Butter

• Beer, Wine & Liquor

  • 2 3 cup rumchata liqueur plus 1/4 cup

• Other

  • 1 Pouch (17.5 oz betty crocker™ sugar cookie mix

Found on tablespoon.com

Description

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

Directions

• 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.

Nutrition