These Slow Cooker Frosted Cookies Bars have a cookie base made with sweetened condensed milk and thick rich butter cream frosting. Not many can resist this combo!
1.75ozrainbow sprinkles(plus more for topping, if desired)
For frosting:
1cupbutter at room temperature
4cupspowdered sugar
1tablespoonvanilla extract
4tablespoonsheavy cream
2dropsor 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 hoursI do not recommend using nonpareil sprinkles as they will bleed into your batter and turn it an odd colorRecipe adapted from Jen's Favorite Cookies