St Patricks Day Rainbow Bars (Print out)

Buttery bars with white chocolate chips and rainbow sprinkles, perfect for festive gatherings and sweet cravings.

# 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

# How to Make It:

01 - Preheat 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.

# Expert Advice:

01 -
  • They come together in under an hour with zero fussy technique, so even weeknight baking feels totally doable.
  • The rainbow sprinkles dissolve slightly into the dough while baking, creating these gorgeous little color streaks that make every bite feel celebratory.
  • White chocolate chips melt into creamy pockets of sweetness that keep these bars from tasting one-note or dry.
  • They're soft enough to eat straight from the pan but sturdy enough to pack in lunchboxes or bring to parties without falling apart.
02 -
  • The sprinkles will bleed color into the batter slightly, especially the red and green ones, and that's actually gorgeous rather than a mistake.
  • Cooling completely matters more than you think; I've learned the hard way that warm bars slice into mush while cooled ones cut clean and neat.
03 -
  • Cool the melted butter before mixing it with the eggs, or you'll end up with scrambled eggs rather than a smooth batter.
  • Use a light hand when folding in the dry ingredients; the dough should be just combined and slightly lumpy, not overworked and smooth.
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