Confetti White Chocolate Bars
Soft, chewy, not too sweet - these bars were a crowd favorite.
Servings: 36 bars
Ingredients
- 1 cup unsalted butter room temperature
- 1 ½ cup (360 g) packed light brown sugar
- 2 large eggs
- 4 teaspoons vanilla extract
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 ½ cups (300g) all-purpose flour
- 2 cups white chocolate chips
- 1 cup rainbow sprinkles plus 4 tablespoons for garnish
Instructions
- Preheat oven to 350 F. Line an 9x13" baking pan with parchment paper.
- Cream the butter and brown sugar together for 2 minutes, using a stand mixer fitted with the paddle attachment on medium speed.
- Add the egg, vanilla, baking powder, and salt. Mix until just combined, then scrape down sides of the bowl.
- Add the flour, mix on low speed until just combined, then scrape down sides of the bowl.
- Stir in the white chocolate chips and 1 cup sprinkles until evenly distributed.
- Press the dough into the prepared pan, then top with the additional 4 tablespoons of sprinkles.
- Bake for 32 minutes or until lightly golden brown around the edges.
- Let cool fully, then serve.
- These bars will keep for 3 days tightly wrapped or could be frozen for longer storage.
Notes
I doubled the recipe from Shelly's original and added only ⅔ the quantity of white chocolate she called for - if you'd like to convert back, bake these in an 8x8'' pan for 20-25 minutes.