Name: Slow Cooker Frosted Cookie Bars
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 12 cookie bars
Ingredients: 2 cups butter (softened); 14 ounces sweetened condensed milk; 2 tablespoons baking powder; 1 teaspoon salt; 2 teaspoons vanilla extract; 4 cups all purpose flour; 1 cup white chocolate chips; 1.75 oz rainbow sprinkles ((plus more for topping, if desired)); 1 cup butter at room temperature; 4 cups powdered sugar; 1 tablespoon vanilla extract; 4 tablespoons heavy cream; 2 drops (or more food coloring, if desired)

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Because, I mean, Valentine’s Day is coming soon. I’m thinking perhaps it’s a good time to take a break from those New Year’s Resolutions and treat ourselves with some sweet little cookie bars. Whether you make these for your significant other or your favorite little kiddos you are not likely to find anyone who will turn them down. A cookie base made with sweetened condensed milk and thick rich butter cream frosting. Not many can resist this combo!

I LOVE cookies made with condensed milk. For one thing they are so simple. Only a few ingredients to mix up. For another I love the taste. Sweet but not too sweet. Oh, and finally? No eggs. Why is this important? Sneaking a bite or two of the uncooked dough! (Maybe it was more?)

The fact that the cookies are not overly sweet make them the perfect base for the rich butter cream frosting. A nice thick layer is pretty much a requirement!

I made these in my Crock-Pot Casserole Slow Cooker (affiliate link, FYI) which is perfect for this kind of recipe. But I’ve also made plenty of cookie bars in my 6 quart oval slow cooker as well and that works great too. I love using my slow cooker to “bake” treats! No need to worry about sitting by the oven or the fear of what will go wrong when I get distracted!

Slow Cooker Frosted Cookie Bars

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Prep Time: 25 minutes

Cook Time: 3 hours

Total Time: 3 hours 25 minutes

Servings: cookie bars

Calories: 943kcal

Author: Jennifer Draper

Ingredients

For cookies:

2 cups butter (softened)
14 ounces sweetened condensed milk
2 tablespoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract
4 cups all purpose flour
1 cup white chocolate chips
1.75 oz rainbow sprinkles ((plus more for topping, if desired))

For frosting:

1 cup butter at room temperature
4 cups powdered sugar
1 tablespoon vanilla extract
4 tablespoons heavy cream
2 drops (or more food coloring, if desired)

Instructions

Cookies:

In a large mixing bowl with handheld mixer beat softened butter for 2 minutes
Add condensed milk, baking powder, salt and vanilla
Slowly add flour while mixing at medium speed until fully incorporated
Using a spoon mix in white chocolate chips by hand
Add sprinkles and stir just enough to mix but don't over mix as they will bleed into batter
Pour into slow cooker that has been sprayed with nonstick cooking spray
Cover and cook on high for 2-3 hours until edges are just lightly browned and middle appears set
Let cool completely (for a few hours at least) then frost

Frosting:

In a large mixing bowl with handheld mixer beat softened butter for 2 minutes
Add 3 cups of powdered sugar, vanilla and 2 tablespoons cream and continue to mix at medium high speed for 2-3 minutes. Add more sugar if too thin or more cream if too thick.
Add food coloring and mix until combined
Frost cookie bars and serve!

Notes

I cooked these on high in my casserole crock for 3.5 hours

I do not recommend using nonpareil sprinkles as they will bleed into your batter and turn it an odd color

Recipe adapted from Jen's Favorite Cookies

Nutrition

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