Ingredients
1
refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
1
bag (11.8 oz) frozen honey Dijon carrots
2
teaspoons ground cinnamon
2
eggs
1/4
cup Pillsbury BEST® Self-Rising Flour
1
cup Pillsbury™ Creamy Supreme™ Coconut Pecan Frosting
2
tablespoons coarse white sparkling sugar
Preparation
Heat oven to 350°F. Arrange cookie dough rounds evenly in ungreased 13 x 9-inch pan. Bake 15 to 20 minutes or until edges are light golden brown. Remove from oven; cool 5 minutes.
Meanwhile, microwave frozen carrots as directed on bag. Cool 5 minutes. In large food processor bowl, place cooked carrots. Cover; process, using quick on-and-off motions until finely chopped, scraping sides occasionally. Add cinnamon, eggs, flour and frosting. Cover; process, using quick on-and-off motions until mixture is blended.
Pour mixture evenly over partially baked crust. Bake 25 to 30 minutes longer or until top looks dry and center springs back when lightly touched.
Remove from oven; sprinkle with sugar. Let stand 5 minutes. Run knife around edges of pan to loosen; cut into bars. Cool completely, about 45 minutes. Serve at room temperature. Store covered in refrigerator.
