Funfetti Cake Batter Cookie Bars

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cake batter cookie bars 

• 1 pouch (1 lb 1.5 oz) sugar cookie mix
• 1 box (15.75 oz) white cake mix
• 3 large eggs
• 1 cup (2 sticks) melted butter
• 1 teaspoon vanilla extract
• 3 tablespoons rainbow sprinkles

• 1/2 cup butter, softened
• 1 1/2 cups powdered sugar
• 2-4 tablespoons milk (I use 4 tablespoons heavy cream)
• 1/4 teaspoon almond extract
• additional sprinkles for garnish

1. Heat oven to 350 degrees. Spray a 9×13 baking dish with
   cooking spray or line it with parchment paper. Set aside. 
2. In 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 in 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 30-32 minutes. Edges will be golden brown and the
   center will look done and slightly puffy. Let cool compeltely, about 1 hour. 
6. To make frosting : 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. They higher fat milk you use, the
   more you may need. If you use skim or 1% milk you will need less of it. 
7. 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.

This Recipe adapted from >>>> Click Here

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