St Patricks Day Rainbow Bars (Printable Version)

Buttery bars layered with vibrant sprinkles and white chocolate chips, ideal for a festive celebration.

# Needed Ingredients:

→ 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

# Preparation Steps:

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 the dry ingredients into the wet ingredients with a spatula, mixing until just combined.
05 - Stir in white chocolate chips and 1/3 cup of the rainbow sprinkles.
06 - Spread batter evenly into the prepared pan. Sprinkle remaining sprinkles over the top.
07 - Bake 25-28 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.

# Expert Advice:

01 -
  • They come together in under an hour with zero fussy techniques or special equipment hiding in your cabinets.
  • These bars stay soft in the middle and golden at the edges, so you get that texture contrast without overthinking it.
  • The sprinkles aren't just decoration—they melt slightly into the dough and create pockets of subtle sweetness throughout.
02 -
  • If you skip cooling the melted butter before adding the eggs, you'll end up with scrambled bits in your batter—learned that one the hard way on a tight deadline.
  • Don't overbake these thinking they need to be completely firm in the center; they'll continue to set as they cool and you want them to stay chewy, not dry and crumbly.
03 -
  • Use a dry knife and wipe it between cuts to get clean edges instead of dragging sprinkles through the bars and creating a messy presentation.
  • If your kitchen is warm, chill the batter in the fridge for ten minutes before spreading it into the pan—it'll spread more easily and bake more evenly.
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