With the 4th of July weekend fast approaching, I decided to substitute patriotic sprinkles in a blondies recipe. The original recipe called for rainbow sprinkles. But this recipe can be adapted to any celebration by substituting seasonal sprinkles.
The white chocolate chips inside the bars are tasty with - or without - the extra drizzle. They've been a hit either way. Want to add a little fireworks to your 4th of July party? Try these easy bars!
Star-Spangled White Chocolate Blondies
Adapted from the blog, Cookies and Cups1 cup butter, room temperature
3/4 cup light brown sugar
3/4 cup sugar
2 large eggs
1 tbsp. vanilla extract
2 tsp. baking powder
1 tsp. salt
2 1/2 cups all-purpose flour
1 pkg. white chocolate chips
1/2 cup sprinkles (rainbow or holiday), plus 1/4 cup for garnish
Almond bark (optional)
Preheat oven to 350 degrees. Use cooking spray to coat a sheet cake pan, 10- by 15-inches.
Using a mixer, mix butter and sugars until well creamed. Add eggs and vanilla; mix well. Combine dry ingredients. Add to creamed mixture, scraping bowl to combine. Add white chocolate chips and 1/2 cup sprinkles until well incorporated.
Press dough into the prepared pan. Top with the additional sprinkles, pressing lightly into the dough. Bake for 20 to 25 minutes or until the edges are light golden brown.
Allow to cool on wire rack. Cut into bars. You may serve them plain. If you'd like to "dress them up," melt almond bark in a glass measuring cup, using the microwave. Heat for 1 minute at 70 percent power. Continue until almond bark is melted. Use a decorator's tube to create zigzags on cut blondies. Sprinkle with additional sprinkles, if desired.
You could use rainbow sprinkles. Or use sprinkles to fit any holiday theme.
Today, I'm linked to Weekend Potluck, hosted by these bloggers. Check out the tried-and-true recipes from them and other foodies!