These Confetti White Chocolate Bars are seriously incredible! Buttery, rich, full of white chocolate chips and sprinkles. It’s stupid how good these are! Even adults go crazy over these!
I know it’s probably time to pull out the pumpkin and apple recipes, but you guys I couldn’t wait any longer to share this recipe. These Confetti White Chocolate Bars are crazy delicious and it’s nearly impossible to eat just one! Not. Even. Lying.
Have you ever made something that is just so good it’s ridiculous? Well, these are bar that . . . absolutely ridiculous! They may look like nothing special, but I promise you they are.
This recipe comes from the Cookies & Cups Cookbook. It’s loaded with so many drool-worthy recipes and not just desserts. Shelly’s blog is one of my favs, so I knew when she came out with her cookbook a few years ago, I had to get my hands on it.
HOW TO MAKE CONFETTI WHITE CHOCOLATE BARS.
These are super simple to make. Here’s what you do:
- Cream together the butter and brown sugar together for 2 minutes on medium speed.
- Add the egg, vanilla, baking powder, and salt, mixing until just combined.
- Add the flour and mix on low speed until just combined. Stir in the white chocolate chips and sprinkles.
- Press the dough into the prepared pan, then top with the additional 2 tablespoons of sprinkles.
- Bake for 20 25 minutes or until lightly golden brown around the edges. Cool in the pan before cutting.
See, easy peasy. The hardest part is waiting until they’re cool enough to cut.
A FEW TIPS FOR MAKING THESE DELICIOUS BARS . . .
- Make sure you use rainbow sprinkles or jimmies (ice cream sprinkles). These won’t “melt” in the batter while baking and turn your bars a funky color. As cute as nonpareil sprinkles are, they will leak all over the batter and make these bars a little ugly. . . and who wants to eat an ugly bar cookie? You can always put some sprinkles on top as soon as they come out of the oven. These sprinkles or these sprinkles are what I usually use. I’ve also bought rainbow sprinkles at the dollar store and they have worked great.
- Make sure you use good quality white chocolate chips. I love Ghiradelli or Nestles. You could even chop up a good quality white chocolate bar if you wanted to.
- Don’t overbake these bars. Take them out when the edges are barely golden brown. I have actually taken these out of the oven a few minutes before the edges start to turn and we kind of love them even more. Just don’t overbake them, they’re much better when they’re soft in the center.
These bars just scream happy and heaven knows we could all use some happy right now.
Recipe Source: The Cookies & Cup Cookbook