These delicious cookie bars are sure to please all your chocolate and cookie cravings, AND they have sprinkles!! I think I’ve made it pretty clear about my love for sprinkles. Check out my other recipes with sprinkles (funfetti cupakes and birthday cake…yum!).
I used no sugar chocolate chips and sweetened condensed coconut milk. This is just a preference. Regular semi-sweet, milk and dark chocolate morsels will taste delicious, as well as sweetened condensed milk:).
1/2cupunsalted buttersoftened (113 grams)
1/2cupgranulated sugar (100 grams)
1 tablespoonvanilla extractdivided
1/2teaspooncream of tartar
2cups APflour (250 grams)
1/3cupsprinkles (63 grams)plus more for the top
1 1/2cupsmilk or semi-sweet chocolate chips (240 grams)*
1/2 of a 14 oz. can of sweetened condensed milk (198 grams)**
Preheat oven to 350°F. Spray a 9×9” pan with cooking spray or line with parchment and spray for easy removal and clean-up.
Measure flour, baking soda, cream of tartar in a medium size bowl. Whisk to incorporate, and set aside.
Cream butter and sugar with a hand or a stand mixer (about 2 minutes) . Mix in egg and two teaspoons of vanilla extract (scraping sides of bowl as needed).
Pour flour mixture into the butter mixture and mix just until until all the flour has incorporated. Be careful not to over mix. Stir in 1/3 cup sprinkles.
Press batter into prepared pan.
Bake for about 18-20 minutes until the sides just start to get golden brown.
Once the bars are cool, add the chocolate chips and sweetened condensed milk to a medium saucepan.
*I use Lily’s dark chocolate chips.
**I use sweetened condensed coconut milk.
Heat over low heat, stirring constantly, until melted and smooth. Remove from heat and stir in teaspoon vanilla extract.
Quickly pour and spread over cooled cookie bars.
Put more sprinkles on top and press lightly to adhere them to the surface. Let come to room temperature, then chill until set. Cut into squares. Enjoy!!
I hope you make these delicious chocolate covered sprinkle cookie bars. If you do, please tag me on Instagram @goodeatsbymimi.I would love to hear from you and see your photos:)!!
When I was making my sister’s birthday cake last week I got a FaceTime call from my daughter. I look forward to any connection I can have with my children and grandchildren, especially during these strange and difficult times. My grandson (who is almost 6 years old) heard my mixer running. He immediately asked what I was making. I told him it was a birthday cake for Aunt Kathy. When I told him it was a “sprinkle” cake; he said he wanted to have a piece. Well, my heart was breaking because I knew that wasn’t going to happen. I told him I would make him some sprinkle cupcakes, and he was satisfied and very pleased with that compromise.
I took the ingredients out to come to room temperature just before lunch. I was very happy to be making cupcakes for my grandchildren (Seth, Kory, Emerson and Evie). Just typing their names puts a smile on my face. Our children and grandchildren all live within a mile of us, and this lockdown is so difficult. I understand the importance of social distancing, but this “new normal” feels anything but normal. This too shall pass:).
As I was taking the cupcakes out of the oven I received a FaceTime call from my daughter-in-love Melissa. She was pretty excited about the cupcakes too. My children and grandchildren are my biggest fans. They understand my passion for baking…they get me:)!
If you follow the instructions as written and use the proper ingredients (no substitutions), your cupcake will be moist and flavorful. This recipe is very similar to my vanilla cupcake recipe. Adding the sprinkles just adds to the fun!! Enjoy!
1 and 3/4 cups (200 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (115 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup (120 grams) full fat sour cream, room temperature
1/2 cup (123 grams) *buttermilk room temperature
1/3 cup Sprinkles
Preheat oven to 350 degrees. Line muffin tins with paper liners. This batter makes 16 medium cupcakes.
Sift flour, baking powder, baking soda, and salt into a bowl. Set aside.
In a large mixing bowl (or stand mixer with whisk attachment), cream the butter and sugar together on high speed until light and fluffy (about two minutes).
Mix in the eggs and vanilla extract. Mix until combined. Mix in the sour cream and mix until incorporated (about 30 seconds). Scrape down bowl and paddle as needed.
Add the flour mixture and mix just until flour is incorporated. With your mixer on low, slowly pour the buttermilk into the batter. Mix on low (or you can use a spatula at this point). Make sure to get any batter that isn’t completely mixed on the bottom of your mixing bowl. Add the sprinkles and gently fold into batter. Do not overmix!
Scoop into paper cups filling them 2/3 full. You can use a large ice cream scoop or two spoons, whichever you prefer. This recipe makes 16 medium size cupcakes.
Bake at 350 degrees for 17-20 minutes. All ovens are different, so begin checking for doneness at 17 minutes. If the toothpick has a few crumbs attached, remove from oven. The cupcakes will continue baking after they are removed from the oven. You don’t want to over bake them or you will end up with a dry cupcake!
Allow cupcakes to cool for 2 minutes in the cupcake tin then transfer to a cooling rack to cool completely before frosting.
I hope you make this recipe, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see your photos:)!
*If you don’t have buttermilk (I never seem to have it when I come across a recipe that calls for it), you can make your own by adding 1/2 tablespoon white vinegar or lemon juice to your milk. Let it sit for 5 minutes. It will become thick as it sits.
Everybody loves sprinkles! Celebrating with a cake loaded with sprinkles is FUN!! Come on, you have to admit, they are just so darn pretty!
I made this cake for myself this year for my birthday. I usually ask my husband for an ice cream cake from Dairy Queen, but not this year:).
This cake is inspired by Sally’s funfetti cake (from @sallysbakingaddiction). It has a nice crumb and just the right amount of sprinkles. I think confetti cakes look so pretty when you cut into them. The inside looks fun!!
I made this cake for my sister Kathy’s 70th birthday today. Because of the pandemic and having to be quarantined, we couldn’t all celebrate together. I’m so glad we were all able to drive by her house this afternoon, honk our horns, blow kisses and wave. We all love you so much Kathy, and hope you enjoyed your birthday parade! XOXO
3 3/4 cups cake flour (430 grams)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups unsalted butter (345 grams) room temperature
1 3/4 cups granulated sugar (350 grams)
1 tablespoon pure vanilla extract
1 1/2 cups whole milk (360 grams) room temperature
4 large eggs, room temperature
4 teaspoons lemon juice (or vinegar) Add to the milk to make buttermilk
Preheat oven to 350° F. Prepare 3 pans (8 or 9 inches) with baking spray and line with parchment paper.
Whisk flour baking soda, baking powder and salt. Set aside.
Add lemon juice or vinegar to milk. Set aside.
Separate eggs. Put egg whites in a medium bowl and set aside unit you are ready to whisk them. The egg yolks will be added to the batter before the whisked egg whites.
Beat butter on high speed for 1 minute. Add sugar and beat on high speed for 5 minutes. Scrape down sides of bowl and paddle as needed.
Add egg yolks one at a time, mixing well after each addition (don’t add egg whites yet). Mix in vanilla extract.
Add the dry ingredients alternating with the buttermilk, beginning and ending with the flour (flour, buttermilk, flour, buttermilk, flour, buttermilk). Mix just until incorporated. DO NOT OVERMIX!
Whisk the egg whites until soft peaks form (about 2 minutes). Gently fold into the cake batter just until incorporated.
Gently fold the sprinkles into the batter and pour evenly into the pans. I like to use my scale for this.
Bakes cakes for 25 minutes or until toothpick comes out clean. Cool cakes in pan for 10 minutes. Finish cooling completely on a wire rack before frosting.
1 1/2 cups unsalted butter (345 grams) room temperature
6 cups confectioners’ sugar sifted (720 gram)
Pinch of kosher salt
1 tablespoon pure vanilla extract
5-6 Tablespoons milk (use more or less for desired consistency)
Whisk butter in large bowl on high speed for 5-7 minutes. Scrape bowl and add vanilla extract and salt. Mix until combined.
Start to add sugar one cup at a time. Slowly adding sugar and milk to desired consistency. Frosting will be light and creamy…yum!
Trim cake so that it has a flat top.
If you would like, cake can be soaked with a simple syrup to keep it moist.
Place first layer on platter and top with about 1 1/2 cups frosting. Spread evenly with offset spatula. Continue with next two layers. Decorate as desired. Use your imagination and have fun with it!
I hope you make this cake, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see your pictures:)!