Cake Mix Christmas Cookie Bars
These Christmas cookie bars are an easy handheld dessert that, unlike traditional cookies, doesn't require any shaping. And since it's made with a cake mix, it's an easy time-saving recipe for the holidays.
Ingredients
- 14.25 ounce white cake mix
- 1/3 cup melted butter (unsalted)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup Andes Peppermint Crunch Baking Chips
- 2 tablespoons Christmas sprinkles (divided)
Instructions
- Preheat oven to 350°F. Spray a 9 x 13 baking pan with nonstick spray and set aside.
- In a large mixing bowl, use an electric mixer to beat together the cake mix, melted butter, two eggs, and vanilla extract until well combined, about 1 to 2 minutes.
- Add in the baking chips and half the sprinkles, mixing on low speed just to incorporate.
- Spread the batter evenly into the prepared baking pan and sprinkle the remaining sprinkles over the top of the batter.
- Bake for 25 to 30 minutes, until golden brown. Allow the bars to cool for at least 15 minutes before slicing.
Notes
- Once they are cool enough to cut, you can serve them all on their own or pair with a scoop of your favorite ice cream.
- If you can't find Andes Peppermint Crunch Baking Chips, you can take whole Andes mint candies and chop them up.
- Bars should be stored in an airtight container at room temperature for up to 3-4 days.
- Enjoy at room temperature or microwave for 5-10 seconds to warm.
- To freeze, wrap bars in a double layer of plastic wrap and store in a freezer-safe airtight container or Ziploc bag. Freeze for up to 3 months; thaw at room temperature for 3 hours or overnight before serving.
- To use a gluten-free cake mix, add one additional egg.
Nutrition
Serving: 1gCalories: 296kcalCarbohydrates: 41gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 41mgSodium: 297mgPotassium: 33mgFiber: 0.4gSugar: 27gVitamin A: 197IUCalcium: 109mgIron: 1mg
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