Cream Cheese Carrot Cookie Bars with Mocha Icing
Total Time
Prep: 20 min. Cook: 60 min.
Makes
10 servings
Ingredients
Betty Crocker Super Moist Carrot Cake Mix
1 stick unsalted butter
2 eggs or as I used 1/2 cup cholesterol free egg product
8 oz. cream cheese
1/3 cup white sugar
1/2 cup powdered sugar
1 1/2 tbs. brewed coffee, decaf or regular
2 tbs. cocoa powder unsweetened
yellow and red food coloring to make orange (optional)
holiday colored sprinkles (optional)
Directions
Preheat oven to 350 degrees. Mix in a bowl with a fork, cake mix, room temperature butter, and 1 egg. Press half of these doughy crumbs into a greased 13x9 inch cake pan and reserve the rest for topping later. I greased my pan with a butter flavored non stick spray. Bake for 10 minutes. Mix room temperature cream cheese, with white sugar, 1 egg, and food coloring (optional) until well combined. Poor evenly over partially baked dough. Then top with reserved dough breaking it up with your hands. Bake for 30 more minutes. Mix powdered sugar, cocoa, and coffee together for icing. Drizzle over cookie bars. Optional top with holiday sprinkles. Serve warm or cold. The colder it is the chewier it will be. Store leftovers in fridge.
