Italian Cream Cake Cookie Bars

Italian Cream Cake Cookie Bars

Italian Cream Cake Cookie Bars are made with cake mix and are easy to make! With a homemade cream cheese frosting, they taste just like the classic cake with coconut and pecans but in fun bars that are great for Easter, Mother’s Day brunches, and even Christmas in July parties. One of our favorite Spring desserts for a crowd or keep them for yourself – freezer friendly! 

 

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Hello and welcome to My Kitchen Serenity!  These cookie bars are made from cake mix!  The ingredients form a chewy, cookie-like crust.  After cooling, spread the rich homemade cream cheese frosting on top.  It’s the easiest Italian Cream Cake ever!  It’s rich and decadent just like the original layered cake.  

 

Are you a fan of dessert bars?  You may also want to try my Easy Blonde Brownies!  Now let’s get back to these tasty cookie bars 🙂

 

Why We Love This Recipe

These Italian Cream Cake Bars have all the flavor of the familiar Italian cream cake recipe without all the steps.  Just make, bake, frost, and cut into squares or bars!  This dessert is simple to make yet special enough for holidays and parties.  

baked cookie squares on brown platter with glass of milk

 

The batter consists of yellow cake mix, pecans, coconut, butter, and milk.  These ingredients form a chewy, cookie-like crust.  After cooling, spread the homemade cream cheese frosting on top.  These Italian Cream Cake Cookie Bars remind me of the day we were married because we had an Italian Wedding Cake at our reception. 

 

Ingredients for Cookie Bars

Ingredients for Cream Cheese Frosting

*Whole milk works just as well as evaporated milk if you prefer to use it instead.

 

How to Make Cake Mix Cookie Bars

Mix the cake mix, butter, and milk until well blended.  Stir in the pecans and coconut.  Spread into a greased and floured 9 x 13 pan.  Bake at 350 for about 30 minutes or until lightly browned. 

unfrosted baked cookie bar crust in baking pan

 

While the cake is baking, make the cream cheese frosting by mixing the powdered sugar and softened cream cheese with a little milk.  Add just enough milk, about 2 tablespoons, to get the consistency of honey.  A whisk works great for getting the right consistency. 

bowl of cream cheese frosting with whisk

 

Cool the cake completely then spread cream cheese icing on top.  Cut into bars or squares.

whole baked cookie bars with cream cheese frosting in pan

 

Storing Cookie Bars

Any leftovers should be refrigerated due to the cream cheese frosting.  These bars can be frozen as well.

 

Italian Cream Cake square with Icing and chopped pecans on top

 

How to Freeze 

Store these frosted cookie squares in an airtight container or ziptop freezer bag in the freezer for up to 3 months.  I like to wrap them in plastic wrap first then place them inside a zipper-top bag.  This keeps the cookie bars fresh and prevents ice crystals from forming.  When ready to eat, thaw desired amount of cookie bars on the counter.  

 

If you try these delicious cookie bars, please let me know in the comments below. 

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Italian Cream Cake Squares on brown platter

Italian Cream Cake Cookie Bars

Delicious Italian Cream Cake baked in a sheet pan, then cut into bars or squares.  Topped with a rich silky cream cheese frosting.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 40 squares

Ingredients

  • 1 box Yellow cake mix
  • 1 stick Butter, softened
  • 1 cup Chopped pecans
  • 1 cup Shredded sweetened coconut
  • 5 oz Evaporated milk (or whole milk)
  • 2 cups Powdered sugar
  • 4 oz Cream cheese, softened
  • 2 tbsp Whole milk

Instructions

  • Mix the cake mix, butter, and milk until well blended. Stir in the pecans and coconut. Spread into a greased and floured 9 x 13 pan. Bake at 350F for about 30 minutes or until lightly browned.
  • For the icing:  Mix the powdered sugar and softened cream cheese with a little milk. Add just enough milk, about 2 tablespoons, to get the consistency of honey. A whisk works great for getting the right
  • Cool the cake completely then spread cream cheese icing on top.

Notes

Any leftovers should be refrigerated due to the cream cheese frosting.  These bars can be frozen as well.
Tried this recipe?Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

 

If you make this dessert, please let me know!  I’d love to hear from you!

 

You may also want to try these delicious dessert recipes:

Chocolate Trifle with Brownies and Toffee

Pumpkin Pecan Bundt Cake

Chocolate Chess Pie

Lemon Chess Pie

Apricot Nectar Cake

 



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