Pillsbury Loaded Red, White and Blue Cookie Bars
1. Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Spray 13x9-inch pan with cooking spray.
2. In large bowl, break cookie dough into small chunks. Add cream cheese and flour; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Stir in crushed cookies, candies, chocolate chips and peanuts. Spread in bottom of pan. Sprinkle candy sprinkles on top.
3. Bake 25 to 29 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes.
4. In small microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 60 seconds or until chips can be stirred smooth. Spoon melted chips into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze to pipe over top of bar. Cool completely, about 1 hour. Cut into 6 rows by 4 rows.
- 9 g Total Fat
- 2 g Protein
- 23 g Total Carbohydrate
- 15 g Sugars
- 10 mg Cholesterol
- 100 mg Sodium
- 60 mg Potassium
- 2 g Protein
Directions
1. Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Spray 13x9-inch pan with cooking spray.
2. In large bowl, break cookie dough into small chunks. Add cream cheese and flour; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Stir in crushed cookies, candies, chocolate chips and peanuts. Spread in bottom of pan. Sprinkle candy sprinkles on top.
3. Bake 25 to 29 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes.
4. In small microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 60 seconds or until chips can be stirred smooth. Spoon melted chips into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze to pipe over top of bar. Cool completely, about 1 hour. Cut into 6 rows by 4 rows.
