(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat oven to 350°F. Grease a 9x13” sheet pan with Country Crock Plant Butter.
In a medium bowl using a firm spatula or spoon, mix together cookie mix, softened
Country Crock Plant Butter, egg and water until a soft dough forms. Divide the dough in
half and place one half into another medium bowl.
To one bowl, add half of the red and green chocolate candies and the sprinkles and fold in
until well combined. Press the dough into half of the prepared sheet pan. Sprinkle with
additional sprinkles and set aside.
To the remaining dough add cocoa powder and water and stir until well combined. Fold
in half of the chopped sandwich cookies, dairy-free white chocolate chips, and shredded
coconut. Press the dough into the other half of the prepared sheet pan. Sprinkle with
remaining chopped sandwich cookies, a bit of shredded coconut and white chocolate
Bake for 13-16 minutes or until a toothpick inserted into the middle of the cookie bars
comes out clean.
Cool completely, about 1 ½ hours. Cut into 6 rows by 4 rows to make 24 bars. Store
covered in an airtight container. Enjoy!
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