Root Beer Blondie Recipe

how to make Root Beer Blondie Bars Recipe

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These root beer bars are chewy, sweet, and covered in a thick layer of root beer icing. They’re a quick and easy cookie bar recipe that is always a hit at birthday parties, potlucks, and as a special treat at home.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: people

Calories: 445kcal

Author: The Carefree Kitchen

Ingredients

Root Beer Blondies

1 cup butter room temperature
3/4 cup sugar
2 teaspoons root beer extract
1 large egg
3 tablespoons milk
2¼ cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Root Beer Icing

2 tablespoons butter room temperature
1 cup powdered sugar
2 teaspoons root beer extract just enough to thin to a spreadable consistency
1-1½ teaspoons milk

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
In the bowl of a stand mixer, add the room temperature butter, sugar, and root beer extract. Cream, using the paddle attachment, until light and fluffy—about 1-2 minutes. Next, add the egg, scraping down the bowl as needed, then add the milk.
Finally, add the flour, baking powder, and salt. Beat on low speed until well incorporated and no streaks of butter remain, but do not overmix.
Line a 9" x 9" baking sheet with parchment paper, or lightly spray with nonstick cooking spray. Press the cookie dough into the prepared baking pan, covering the bottom of the pan as evenly as possible.
Bake in your preheated oven for 20-25 minutes, or until just barely golden on the edges. Remove from the oven and let cool slightly.
Meanwhile, in the bowl of a stand mixer, cream together the room temperature butter and ½ cup powdered sugar until light and fluffy. Add the remaining powdered sugar, root beer extract, and milk and mix again. You want your icing to be spreadable, so adjust by adding a little more milk or powdered sugar as necessary.
Using an offset spatula, spread the icing evenly over the warm blondies, making sure to get all the way to the edges.
Let the cookie bars cool completely before cutting into 9 even squares. Enjoy!

Notes

Storing instructions: wrap or store in an airtight container and refrigerate for up to 3 days, or freeze for up to 2 months. To thaw, transfer to the fridge overnight or room temperature for about an hour.

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