In large bowl, combine Almond Creme Coffee & Tea Cake Mix, egg,
butter, ½ cup graham cracker crumbs and milk. Mix until well combined.
Form into 1-inch balls.
Place remaining ½ cup graham cracker crumbs in a small bowl. Roll
balls in crumbs. Place on a large greased baking sheet. Flatten
slightly. Bake 15 minutes or until golden brown. Cool 5 minutes on
baking sheet. Remove to cooling rack. Cool completely.
Spread cooled cookies with marshmallow créme. Melt chocolate in
microwave for small time intervals, stirring well each time. Transfer
melted chocolate to a small ziplock bag. Snip the corner, and drizzle
over each cookie. Let cool. Refrigerate in an airtight container.
Make Ahead & Freeze
Prepare cookie dough and scoop into balls. Place in a gallon freezer bag
or storage container between sheets of wax paper. Seal well, label and
freeze. Thaw completely. Preheat oven to 325 and complete the remaining
preparation steps.
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
