Sprinkle BarsCourse: DessertCuisine: AmericanDifficulty: Easy
This recipe is a favorite from one of my favorite cookbooks. If you are a fan of baking delicious, easy recipes I am happy to recommend Shelly Jaronsky, Cookies and Cups Cookbook. One of my best friends who is an accomplished cook gave it to me. It is well loved as pages are splattered and coming out of the binding. I can say all the recipes are incredible but this is a favorite. I will say I make this more often then not with peanut butter chips instead of white chocolate. Both work great and both taste great. You can’t go wrong.
1 stick salted butter at room temperature
3/4 cup packed light brown sugar
1 lg egg
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups flour
1 1/2 cups white chocolate chips or peanut butter chips
1/2 cup rainbow sprinkles + 2 Tablespoons for the top
- Preheat oven to 350. Line an 8×8 pan with parchment and spray with baking spray.
- In the bowl of a stand mixer fitted with a paddle attachment, mix butter and sugar on medium speed for 2 minutes. Add the egg, vanilla, baking powder, and salt and continue to mix for 1 minute.
- Turn the speed to low and add in the flour, mixing until just combined. Stir in white chocolate chips and 1/2 cup sprinkles making sure to incorporate evenly.
- Press the dough evenly into the prepared greased pan. Top with additional 2 Tablespoons sprinkled and gently press into the dough.
- Bake for 20-25 minutes until edges are lightly golden.
- Allow to cool in pan. Cut into bars when ready to serve.
- Store airtight at room temperature for up to 3 days.