Ingredients

The following ingredients have 4 Servings
  • 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
  • 2/3 cup RumChata™ liqueur plus 1/4 cup, divided
  • 1 egg
  • Nonstick baking spray
  • 2 cups powdered sugar
  • 1/3 cup butter
  • 1/4 teaspoon cinnamon

Instruction

  • 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.
  • Spread evenly in bottom of pan. Bake for 25-28 minutes. Allow to cool completely. Cut into 1x3-inch pieces.
  • In a large bowl or stand mixer, beat together powdered sugar, butter and 1/4 cup RumChata™ until light and fluffy.
  • Transfer to an icing bag fitted with a large star tip and pipe buttercream on top of cooled bars.
  • Sprinkle with cinnamon.