St Patricks Rainbow Cookie Bars (Printable)

Buttery bars with white chocolate chips and colorful sprinkles for a festive, sweet treat.

# What You Need:

→ 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

# Step-by-Step:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving 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 the dry ingredients into the wet ingredients with a spatula, mixing until just combined.
05 - Stir in white chocolate chips and 1/3 cup of the rainbow sprinkles.
06 - Spread batter evenly into the prepared pan. Sprinkle remaining sprinkles over the top.
07 - Bake 25 to 28 minutes, or until edges are golden and a toothpick inserted into the center comes out mostly clean.
08 - Cool completely in the pan on a wire rack before slicing into bars.

# Expert Suggestions:

01 -
  • They bake in under 30 minutes, so you can pull together a festive dessert without planning days ahead.
  • No fancy piping or decorating required—the sprinkles do all the visual work for you.
  • The texture is soft and slightly chewy, nothing like dense or dry, and the white chocolate adds this subtle sweetness that doesn't overpower.
02 -
  • Don't skip the cooling step even if you're tempted—warm bars fall apart, and cold bars slice like butter, and there's no middle ground here.
  • Sprinkles vary wildly by brand; some stay vibrant and some bleed color into your batter, so if appearance matters, buy a reputable brand or check reviews first.
03 -
  • Room temperature eggs mix faster and smoother into the sugar and butter, so pull them out 10 minutes before you start baking.
  • The parchment paper overhang is genuinely the difference between bars that look neat and edges that crumble, so don't skip it even if your pan is a little snug.
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