Updated September 20, 2016
Betty Crocker Cookies
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
cup chopped macadamia nuts
cup plus 2 tablespoons milk chocolate toffee bits
teaspoon ground nutmeg, if desired
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, stir cookie mix, softened butter and egg until soft dough forms. Stir in chopped nuts and 1/2 cup of the toffee bits until well combined. Press dough in bottom of pan.
Bake 20 to 24 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
In small bowl, stir powdered sugar, 1 tablespoon of the eggnog and the vanilla. Add remaining eggnog, 1 teaspoon at a time, until easily drizzled. Drizzle glaze evenly over cooled bars. Sprinkle with remaining 2 tablespoons toffee bits and the nutmeg. Let glaze set before cutting into 9 rows by 4 rows.
- Store glazed bars in airtight container in refrigerator.
- Don’t have or don’t love eggnog? Use heavy whipping cream or milk instead.
Serving Size: 1 Bar
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.