COOK'S™ PANTRY

INGREDIENTS

• 1 batch of sugar cookies, store bought dough or homemade, approx 12 cookies
• 1 jar of Cook’s Pantry Clementine Marmalade
• ¼ cup whole milk
• 1 tsp vanilla extract
• 2 cups of powdered sugar

DIRECTIONS

1. Bake sugar cookies according to package and let cool.
2. Line a baking pan with parchment paper and spray lightly with nonstick cooking spray.
3. Crumble cookies thoroughly and press them into the baking pan to make a crust. Save 4 cookies to crumble on top later. Place another sheet of parchment on top and press even more. Refrigerate for 20 min.
4. Remove from fridge and spread an even layer of marmalade over sugar cookie crust. Sprinkle the rest of the cookie crumble on top.
5. In a small saucepan heat milk and vanilla extract on low. Do not let boil. Slowly whisk in powdered sugar until glaze becomes a bit syrupy. Spoon glaze over cookie bars. Place in the fridge for at least 30 min."
6. Remove from fridge and cut squares. Serve with coffee or tea.