3 Ingredient Peppermint Crunch Sugar Cookie Bars Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1 1/4

cups vanilla creamy ready-to-spread frosting (from 16-oz container)

1/4

cup crushed peppermint candies, unwrapped (10 candies)

Preparation

Heat oven to 350°F. Line 13x9-inch pan with foil, extending foil over edges; spray with cooking spray.

Crumble cookie dough, and press evenly into bottom of pan.

Bake 16 to 19 minutes or until set and edges are golden brown. Cool completely, about 1 hour.

Remove bars from pan by lifting foil; peel foil away. Spread frosting on top of bar. Sprinkle crushed candies over top. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.