A sky-high frosted sugar cookie bar with a white chocolate topping and Valentine’s nonpareil sprinkles.
Basically I am one of those people that eats cupcakes just for the frosting. Or, er, in being honest here, I just pick the frosting off the cupcake and eat it.
Yes, that is me. I adore frosting. And pink frosting is my absolute favorite. For some reason, pink frosting always tastes better to me. And yes, I am three years old. Um I mean in my twenties.
Whenever I have an excuse to use pink frosting, I will use it. And Valentine’s Day is always the perfect excuse for me to use lots of pink frosting.
So now that you know my obsession with frosting, that is why these bars have a sky-high frosting layer. If you are not as obsessed with frosting as I am, still read on. You can totally halve or even fourth ( 🙁 ) the frosting on these bars.
The base is an easy cookie dough layer that I used from these fudge-filled cookie bars. Then, as I have well introduced, comes the frosting. This is a simple frosting that I dyed pink. Which, feel free to switch it to red or another Valentine’s color… purple?? Or, really, whatever color suits your fancy.
And finally, comes the white chocolate topping. Which gives these bars a seriously unique twist from your typical sugar cookie bars. The white chocolate is melted and mixed with some heavy cream which gets poured on top of these bars. And then some fun Valentine’s sprinkles. I used red, white, and pink nonpareil sprinkles.
And no, these bars, are not for the faint of heart.
- 1/2 cup unsalted butter softened, 1 stick
- 1 large egg
- 1 tsp vanilla extract
- 1 cup + 1 tbsp white sugar
- 1 and 1/4 cups all-purpose flour
- 1 tsp cornstarch
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3 and 1/2 cups powdered sugar
- 5 tbsp butter melted
- 3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- 1/2 tsp pink gel dye food coloring
- 1/4 cup heavy cream
- 1/2 tbsp butter
- 1 cup white chocolate chips use high quality
- Nonpareil sprinkles
- Preheat the oven to 350 degrees F. Line an 8 x 8 pan with parchment paper and set aside.
- Combine the butter, eggs, vanilla extract, and white sugar in a large bowl. Beat until the mixture is light and fluffy or about 2-3 minutes.
- In another bowl, combine the flour, cornstarch, salt, and baking powder. Whisk together.
- Slowly combine the flour mixture to the wet ingredients and beat until combined making sure to scrape the edges of the bowl occasionally.
- Spread the cookie dough along the bottom of the pan and cook for about 25-30 minutes or until lightly browned along the edges. Do not overbake. Let cool.
- Combine the powdered sugar, butter, milk or heavy cream, vanilla, and food coloring. Beat on medium speed until completely smooth.
- Spread on the completely cooled sugar cookie layer.
- In a microwave safe bowl, microwave the heavy cream and butter to boiling temperature.
- Stir in the white chocolate chips until melted. Stir until the mixture has cooled a bit and then pour over the frosting layer,
- Sprinkle nonpareil sprinkles on top.
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