Technicolor Christmas Tree Cookie Bars

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Gold star sprinkles
  • 3 cups Powdered sugar
  • 1 (17.5 oz package Sugar cookie mix
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter
  • 1 tbsp Milk

• Desserts

  • 3 Bright candy canes

Found on studiodiy.com

Ingredients

• For the sugar cookie bars:
• ½ cup butter, softened
• 1 (17.5 oz) package sugar cookie mix
• 1 egg
• Bright candy canes (about 3 to 5)
• For the buttercream:
• ⅓ cup butter, softened
• 3 cups powdered sugar
• 1½ teaspoons vanilla extract
• 1 to 2 tablespoons milk
• Gold star sprinkles

Directions

• Heat oven to 350 degrees F. Grease the the bottom of a 13 by 9 inch baking dish.
• In a bowl, mix together the butter, sugar cookie mix and egg till a soft dough forms.
• Press dough evenly into the bottom of the pan.
• Bake for about 20 minutes, till lightly browned. Let cool completely
• Remove from pan. Cut in half long ways to form 2 long rectangles. Cut each rectangle into about 5 to 7 triangles.
• Break the candy canes into 1-inch pieces. Gently stick the candy cane into the bottom of each triangle. Use a little frosting to help the candy canes stick if needed.
• Next, make the buttercream. In the bowl of a strand mixer fitted with the paddle attachment, cream the butter till smooth.
• Add in the powdered sugar and vanilla. Mix. Add in the milk as needed to get a light fluffy texture. Continue to beat on medium for 1 more minute.
• Divide frosting into 6 small bowls. Color each with food coloring; bright pink, mint green, bright blue, yellow, orange, and light purple.
• Place small drops of the different colored frosting onto the triangles. Using a small offset spatula, lightly smear and blend the colors into each other a little till you get a tie dye pattern and the top of the cookie is completely covered. It is okay if it is a bit bumpy. Place in the fridge to chill.
• Once the frosting sets, you can place a layer of plastic wrap right over the frosted cookie and use your fingers to press down the bumpy frosting to create a smooth technicolor surface.
• Using the bright pink frosting in a piping bag fitted with a small round tip, pipe the swag on the cookie tree from top to bottom. Finish with a sprinkle of gold stars.