St. Patricks Day Rainbow Bars (Printable)

Buttery bars with white chocolate chips and colorful sprinkles, ideal for a vibrant St. Patricks Day celebration.

# What You 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 Suggestions:

01 -
  • They come together in under an hour and require zero advanced baking skills, just a willingness to fold and stir.
  • The rainbow sprinkles stay vibrant after baking instead of bleeding into the dough like I once feared they would.
  • One batch makes sixteen bars, so you've got enough to share with coworkers, neighbors, or just yourself across several mornings.
02 -
  • White chocolate chips melt faster than regular chocolate, so don't overbake thinking you need more time—the bars continue cooking on the cooling rack.
  • Sprinkles absorb moisture and can lose their color if the bars sit uncovered for more than a day, so store them in an airtight container the moment they're cool.
03 -
  • Room temperature eggs blend into the batter more smoothly than cold eggs, so pull them out of the fridge about fifteen minutes before you start baking.
  • The key to vibrant sprinkles that don't fade is adding some on top after spreading the batter but before baking, which keeps them on the surface where they stay bright and visible.
Return