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FUNFETTI CAKE BATTER COOKIE BARS Recipe

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This recipe for FUNFETTI CAKE BATTER COOKIE BARS is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE BATTER BARS

1 Pouch (1lb. 1.5 oz.) Sugar Cookie Mix
1 Box (15.75 oz.) White Cake Mix
3 Large Eggs
1 Cup (2 sticks) Melted Butter
1 Tsp. Vanilla Extract
3 Tablespoons Rainbow Sprinkles

FROSTING

1/2 Cup Butter (softened)
1 1/2 Cups Powdered Sugar
2-4 Tbsp. Milk
1/4 Tsp. Almond Extract
Additional Sprinkles for Garnish
Directions:
Directions:
1. Heat oven to 350º. Spray a 9X13 baking dish with cooking spray or line it with parchment paper. Set aside.

2. In a 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.

3. Add the sprinkles and very gently (so the colors don't bleed) stir in the sprinkles using a wooden spoon or spatula.

4. 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.

5. Cook for 28-32 minutes. bars will be golden brown and the edges will be puffier than the rest of the bars. The center should look done, not be wiggly.

Let cool completely for about 1 hour in the pan.

FROSTING

1. 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.

2. 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.

 

 

 

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