St. Patricks Rainbow Bars (Printable)

Buttery bars with white chocolate chips and vibrant sprinkles for festive enjoyment.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, melted and cooled
05 - 1 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-Ins

09 - 3/4 cup white chocolate chips
10 - 1/2 cup rainbow sprinkles, divided

# Method:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract; whisk until fully combined.
04 - Gradually fold dry ingredients into wet ingredients using a spatula, mixing until just combined.
05 - Stir in white chocolate chips and 1/3 cup of rainbow sprinkles.
06 - Spread batter evenly into prepared pan. Sprinkle remaining sprinkles over the top.
07 - Bake 25 to 28 minutes, or until edges are golden and a toothpick inserted into center comes out mostly clean.
08 - Allow bars to cool completely in pan on a wire rack before slicing into 16 bars.

# Expert Advice:

01 -
  • They taste buttery and indulgent but come together faster than you'd expect, no mixer required.
  • The rainbow sprinkles do the heavy lifting on the festive factor, so you look like you spent hours when you really didn't.
  • Kids and adults alike fight over the last piece because there's something irresistible about a cookie bar that sparkles.
02 -
  • The sprinkles will bleed a tiny bit during baking if you use the really cheap ones, but it actually looks kind of cool and festive; just avoid the ones with the hardest candy shells or they'll stay completely separate.
  • Don't cut these bars while they're even slightly warm or they'll crumble; I learned this the hard way and ended up with a pan of delicious rubble that still tasted amazing but looked like a disaster.
03 -
  • Make sure your butter is actually cooled before adding it to the eggs or you'll end up with scrambled bits, which I learned the sweaty way after two failed batches.
  • If your pan is dark or nonstick, reduce the oven temperature by 25 degrees because these pans bake hotter and your bars could burn on the edges.
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