Graduation Cookie Bars White (Printable version)

Chewy bars bursting with colorful candies and topped with creamy white chocolate drizzle.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, melted and slightly cooled
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins and Toppings

09 - 1 cup semi-sweet chocolate chips
10 - 1/2 cup colored candy-coated chocolates
11 - 4 ounces white chocolate, chopped or chips
12 - 1 teaspoon vegetable oil
13 - Optional: colored sprinkles for decoration

# How-To Steps:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla extract, mixing until well combined.
04 - Gradually fold dry ingredients into wet mixture until just incorporated; avoid overmixing.
05 - Stir in chocolate chips and colored candy-coated chocolates until evenly distributed.
06 - Spread dough evenly into prepared baking pan.
07 - Bake for 23-25 minutes, or until edges are lightly golden and a toothpick inserted in center comes out mostly clean.
08 - Allow bars to cool completely in pan on a wire rack.
09 - Melt white chocolate with vegetable oil in a microwave-safe bowl using 20-second increments, stirring until smooth.
10 - Drizzle melted white chocolate over cooled bars using a spoon or piping bag. Add sprinkles if desired.
11 - Allow drizzle to set before lifting bars from pan and cutting into 16 equal squares.

# Expert Advice:

01 -
  • They come together in under 40 minutes, which means you can bake them the morning of your celebration without stress.
  • The white chocolate drizzle transforms simple cookie bars into something that looks bakery-worthy but tastes even better homemade.
  • You can switch up the colored candies to match any school colors, sports team, or party theme you're celebrating.
02 -
  • White chocolate burns if you're not careful, so those 20-second microwave intervals are non-negotiable; I learned this the hard way by turning a batch grainy and unusable.
  • Don't cut into the bars until the white chocolate is fully set, or your lines will look messy and the drizzle will smear everywhere.
03 -
  • Use a bench scraper or offset spatula to spread the dough evenly in the pan—it saves frustration and ensures even baking throughout.
  • The white chocolate drizzle is forgiving, so if your first attempt looks imperfect, it usually looks intentionally artistic by the time it sets.
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