1 large egg
1/2 cup unsalted butter, softened
Frosting:
one 14-ounce tub store bought whipped cream cheese frosting
OR
6 ounces cream cheese, softened (lite okay)
1/4 cup (half of 1 stick) unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt, or to taste
2 drops red food coloring, or as necessary for desired color
about 3 to 4 tablespoons Valentine’s Day themed sprinkles
Bars – Heat oven to 350F, line an 8×8-inch pan with aluminum foil for easier cleanup, spray with cooking spray; set aside. To a large bowl add all the cookie mix, egg, butter, and mix with a handheld electric mixer until combined; dough takes a couple minutes to come together. Turn dough out into prepared pan, smoothing the top with a spatula as necessary. Bake for about 24 to 26 minutes, or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow bars to cool completely in pan on a wire rack before frosting. Frosting – To a large bowl, add the cream cheese, butter, powdered sugar, vanilla, salt, and beat with a handheld electric mixer until smooth. As desired, add the red food coloring. I was going for a pale pink and added 2 drops. Add slowly and mix well after each drop or two. Turn frosting out over the bars and evenly sprinkle with sprinkles before serving. Bars will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I am comfortable storing frosted items at room temp but if you’re not, store in the fridge.