A&W Root Beer Float Cookie Bars

I was walking through Walmart not too long ago and saw a product that made me stop dead in my tracks. As a member of a Root Beer loving family, I knew I had to make something awesome with the mix I saw on the shelf. Betty Crocker actually released a Walmart-Exclusive Root Beer Float cookie mix. The first thing I thought? “This is either going to be absolutely amazing, or really off the mark…” I mean, you can’t make a root beer cookie… can you? Well, Betty Crocker succeeded, and I decided to tweak their cookie to make the perfect party treat. The best part? It’s really simple.

Start with the Betty Crocker A&W Root Beer Float Cookie Mix and the ingredients listed on the back (an egg and some butter or margarine). You’ll also need ice cream, parchment or foil, and, to garnish, cherries and Reddi Wip.

Start by lining an 8×8 square pan with parchment or foil. No, you’re not doing this to prevent the cookies from sticking to the pan. You’re actually doing this because when the product is finished, you’ll want an easy way to pull it out of the pan and cut it, the same way you would with a fudge or another bar recipe that can’t be easily lifted out of the pan. It’s because of the ice cream that this is necessary, and you’ll thank me later if you foil line the pan before you start.

Next, prepare your cookie mix according to the package instructions. It’s simple– just add the softened butter or margarine and the egg and mix. I’ll tell you now, the cookie dough smells really good… but try not to steal too much of it before getting this puppy in the oven.

Spread your foil-lined pan with the cookie dough. See those yummy vanilla morsels in the cookie dough? Those are packed into the mix to add some vanilla flavor to mimic ice cream in a root beer float. But we’re about to make it a whole lot vanilla-er… vanilla-er? More vanilla-ish? Uh, something like that.

Bake the cookie dough at 350 for about 30 minutes, or until it’s no longer jiggly in the middle. I know, technical terms here. You’ll want it cooked through, essentially. Now, let it cool. Yes, I mean cool completely, all the way, let it sit there for a couple of hours kind of cooling. I know… I’m the meanest blogger ever, making you wait. Trust me, it’s worth it.

Spread a quart of softened vanilla ice cream over the top of the cooled cookie base, then press saran wrap onto the surface of the ice cream and pop it back in the freezer for at least 4 hours to make sure the ice cream is really firmed. I put it in overnight, just to be sure.

When you’re ready to serve it, lift the foil straight up out of the pan, then slice through the cookie-ice-cream-bar-goodness and plate. Finish off with whipped cream and a cherry, just like a real root beer float.

You’ll get 16 2-inch square servings from one mix and quart of ice cream. It’s the perfect post-pool treat, or a great offering at a 50’s sock-hop birthday party. Yum…


Do you like Summer Drinks? Check out these Cherry Limeade Bars, inspired by Cherry Limeades, or this Sour Appletini Ice Cream. Hoping to use some Betty Crocker mixes you have in your pantry? Try my Watermelon Quick Bread, Blueberry Peach Coffee Cake, or No-Bake Cookies and Creme Truffles.


What drink reminds you of summertime? Let me know in the comments below!



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