Confetti Cookie Bars
These bars are full of fun and as simple as 1, 2, 3! Just take our Ann Clark Sugar cookie Mix and add a few ingredients to make these fun colorful bars. These are very similar to a blondie style bar with the chewiness from the brown sugar and the crispy edges from creamy butter.
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Prep Time
20 minutes
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Cook Time
35 minutes
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Servings
16
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2 sticks (1 cup) unsalted butter, room temperature
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¾ cup packed brown sugar
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1 large egg, room temperature
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1 large egg yolk, room temperature
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1–16-ounce bag Ann Clark Sugar Cookie Mix
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1 teaspoon cornstarch
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½ teaspoon baking soda
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5 Tablespoons rainbow candy sprinkles, divided
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⅔ cups (4 ounces) chopped white chocolate bars or chips, divided
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Stand mixer with paddle attachment or electric mixer
Equipment Needed:
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1
Line a 8” x 8” straight sided pan with parchment paper, leaving the edges hanging slightly for easy removal. Set aside.
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2
Beat butter and brown sugar in a stand mixer with paddle attachment or electric mixer, until fluffy, scraping as needed, about 3 minutes.
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3
Add egg and egg yolk, scraping the sides as needed, until combined.
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4
Add Ann Clark Sugar Cookie Mix, cornstarch and baking soda until just combined.
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5
Add 3 tablespoons sprinkles and 1/3 cup white chocolate until just combined.
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6
Press evenly into the prepared pan and chill in the freezer while the oven comes to temperature, about 15 minutes.
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7
Meanwhile, preheat oven to 350°F.
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8
Remove from the freezer and bake in preheated oven, until edges and top are golden brown and the top is slightly firm to touch, 30 to 35 minutes.
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9
Cool completely in pan on cooling rack, about 1 hour.
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10
Melt remaining 1/3 cup chocolate on 50 % for about 2 minutes, stirring every 30 seconds, until melted.
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11
Remove from pan by lifting edges of parchment paper. Cut into 4 rows by 4 rows; drizzle with remaining melted white chocolate and immediately sprinkle with remaining 2 tablespoons sprinkles.
Notes & Tips:
- To make ahead: Make bars the day before and wrap and leave on counter overnight. Then drizzle with white chocolate and sprinkles the following day.
- Use a hot, clean knife on a chilled bar for the cleanest cuts.
Photo by Laura Kanya
