Carrot Cake Bar Cookies

November 15, 2022

INGREDIENTS

  • 1 box carrot cake mix
  • 1 egg
  • 1 stick butter, softened
  • 1/2 cup crushed pineapple in heavy syrup, drained
  • 1/2 cup walnuts (or pecans)
  • 1 cup white chocolate chips
  • 4 ounces cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups sweetened flaked coconut

INSTRUCTIONS

  1. Preheat the oven to 350 degrees. Spray a 9 X 13 inch pan with nonstick cooking spray or use parchment paper to line the pan.
  2. With a hand mixer or stand mixer, combine cake mix, eggs, and softened butter in a large bowl until thoroughly combined into a thick batter.
  3. Spread the cake mixture evenly into the prepared pan. You may need to use the back of a spatula sprayed with cooking spray or dip your fingers into water before spreading the mixture into the baking pan.
  4. In a medium bowl, whip the softened cream cheese at medium speed until its smooth and creamy. Add the can of sweetened condensed milk to the cream cheese and mix until combined.
  5. Layer the pineapple, pecans, and white chocolate chips onto the top of the cake batter.
  6. Pour the cream cheese mixture over the top of the cake layer. Carefully spread it over the layers.
  7. Place the coconut on top of this layer, pressing it gently into the cream cheese mixture.
  8. Bake for approximately 30-40 minutes or until the coconut is golden brown.
  9. Place the baking dish on a wire rack to cool the cookie bars completely. Cut into small squares serve and ENJOY! 🙂
  10. Store leftover bars in an airtight container or in the pan covered with plastic wrap in the refrigerator. You can also freeze them in an airtight container with parchment paper or wax paper between the layers.