St Patricks Rainbow Bars (Print version)

Buttery bars with sprinkles and white chocolate chips offer a colorful, festive sweet treat.

# What you’ll need:

→ 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

# Steps:

01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an 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 the dry ingredients into the wet ingredients with a spatula, mixing until just combined.
05 - Stir in the white chocolate chips and 1/3 cup of the rainbow sprinkles.
06 - Spread the batter evenly into the prepared pan. Sprinkle the remaining sprinkles over the top.
07 - Bake 25 to 28 minutes, or until the edges are golden and a toothpick inserted into the center comes out mostly clean.
08 - Cool completely in the pan on a wire rack before slicing into bars.

# Cooking tips:

01 -
  • They come together in under an hour and taste like you spent all afternoon in the kitchen.
  • The white chocolate and sprinkles stay colorful and vibrant—no baking disappointments or melted mess.
  • Kids and adults fight over these, and you'll find yourself making double batches just to keep them around.
02 -
  • Melted butter that's too hot will scramble your eggs—always let it cool for a few minutes before mixing it in.
  • Don't even think about cutting these bars while they're warm, no matter how eager you are, because they'll crumble and fall apart.
  • The sprinkles that sit on top of the batter will stay vibrant and colorful, while the ones folded into the batter might bleed slightly into the dough—this is totally normal and honestly adds to the charm.
03 -
  • Use parchment paper on all sides of your pan by creating a foil sling underneath as well—this prevents browning on the bottom and makes cleanup effortless.
  • If your white chocolate chips keep sinking to the bottom, toss them lightly in flour before folding them in, and they'll distribute more evenly throughout the batter.
  • For deeper color on the edges, bake at 375°F for 20 to 23 minutes instead, but watch carefully so they don't overbake in the center.
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