St Patricks Rainbow Bars

# Components:

→ 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

# Directions:

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 25-28 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 bake in under 30 minutes, which means you can go from zero to celebration-ready faster than you'd think possible.
One bowl, simple folding, no fancy techniques—just straightforward baking that actually works every single time.
The sprinkles stay vibrant and don't bleed into the batter if you do one small thing right (spoiler: timing matters).

02 -

If you fold the dry ingredients too aggressively, your bars will taste dense and cake-like instead of tender and buttery—slow down and let the spatula do gentle work.
Reserve some sprinkles for the very top; baking sprinkles directly into the batter can cause bleeding and muddy colors, but topping them after spreading keeps them looking bright and festive.

03 -