Skip to Content
Français
Menu

RumChata™ Cookie Bars

  • Save Recipe
  • Prep 5 min
  • Total 45 min
  • Servings 12
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
If you’ve never tried RumChata™, it’s kind of like a creamy liqueur version of Cinnamon Toast Crunch cereal milk. Now picture that combined with cookies. More like YUM-Chata, right?. Recipe by Cheeky Kitchen.
Created May 23, 2018
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1 pouch Betty Crocker™ sugar cookie mix
  • 2/3 cup RumChata™ liqueur plus 1/4 cup, divided
  • 1 egg
  • Nonstick baking spray
  • 2 cups icing sugar
  • 1/3 cup butter
  • 1/4 teaspoon cinnamon

Steps

  •  
    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 icing 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.

Expert Tips

  • Tip 1
    Trademarks referred to herein are the properties of their respective owners.
  • Tip 2
    The dough can be a little sticky, so we recommend spraying your mixing spoon with some nonstick spray.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved