Carrot Cake Breakfast Bars Recipe

Ingredients

1

                        package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)

1 3/4

cups quick-cooking oats

1/2

cup raisins

1

teaspoon ground cinnamon

3/4

cup chopped carrots (1 medium)

2

cups chopped Honey Crisp apples (about 2 1/2 medium)

2

eggs

Preparation

Let 1 package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies stand at room temperature until needed.

Heat oven to 375° F. Spray 1/4-size sheet pan (9 1/2 x 13 x 1-inch) or 13 x 9-inch pan with cooking spray.

Break up cookie dough into large bowl. Add 1 3/4 cups quick-cooking oats, 1/2 cup raisins and 1 teaspoon ground cinnamon; mix until well blended.

In food processor, pulse 3/4 cup chopped carrots for 15 seconds. Add 2 cups chopped Honey Crisp apples; pulse 15 seconds.

To cookie dough mixture, add carrots, apples and 2 eggs; stir together until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Pour batter into pan.

Bake 30 minutes. Cool at least 10 minutes. For bars, cut into 5 rows by 3 rows.