St Patricks Day Rainbow Bars (Print)

Buttery bars layered with colorful sprinkles and white chocolate chips, perfect for festive occasions.

# 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

# Directions:

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 dry ingredients into wet ingredients with 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 25-28 minutes, or until edges are golden and a toothpick inserted into center comes out mostly clean.
08 - Cool completely in pan on wire rack before slicing into bars.

# Expert Advice:

01 -
  • They come together in under an hour and require zero fancy techniques, just a bowl, a whisk, and your favorite baking pan.
  • The sprinkles aren't just decoration—they bake right into the dough so you get little bursts of color and a touch of sweetness in every bite.
  • They stay soft and chewy for days, which means you can bake them ahead and actually enjoy your St. Patrick's Day instead of being stuck in the kitchen.
02 -
  • Don't overbake them chasing a completely clean toothpick—those chewy bars everyone loves come from taking them out when there's still a tiny bit of moisture in the center.
  • Melting the butter and letting it cool first changes everything about the texture; it gives you that dense, fudgy quality that makes these feel special instead of just another cookie bar.
03 -
  • Measure your brown sugar by packing it firmly into a measuring cup, then level it off—loose brown sugar throws off your ratios and makes the bars drier.
  • Use a toothpick or fork to test for doneness rather than a cake tester; it gives you a better feel for those crucial moist crumbs that mean perfectly chewy bars.
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