St Patricks Day Rainbow Bars (Printer version)

Buttery bars layered with colorful sprinkles and white chocolate chips for a festive St Patricks Day treat.

# What You'll 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

# Directions:

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 incorporated.
04 - Gradually fold dry ingredients into wet ingredients using a spatula, stirring until just combined.
05 - Stir in white chocolate chips and one-third cup of rainbow sprinkles into the batter.
06 - Spread batter evenly into the prepared baking pan. Sprinkle remaining sprinkles over the top.
07 - Bake for 25 to 28 minutes, or until edges are golden brown 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 Advice:

01 -
  • They come together in under an hour with zero fancy techniques or temperamental steps.
  • The combination of melted butter, brown sugar, and sprinkles somehow tastes like celebration tastes.
  • Everyone asks for the recipe because they taste homemade-special but honestly feel effortless to make.
02 -
  • Melted butter must cool slightly before whisking with eggs, or you risk scrambling them and ending up with a grainy, separated mess instead of creamy batter.
  • Resist the urge to overbake them chasing that perfect golden look—they continue cooking slightly as they cool, so pulling them out when edges are golden and the center barely tests done keeps them from becoming dry and cakey.
03 -
  • Let the melted butter cool to barely warm before whisking with eggs—warm butter will scramble them, but cooled butter incorporates smoothly and creates a silkier batter.
  • A 9x9-inch pan is essential for the right thickness; larger or smaller pans will change both baking time and bar texture.
Return