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    Home » Recipes » Brownies, Squares and Bars

    Unicorn Bars

    Dec 22, 2021 · Modified: Jan 23, 2023 by Sandra Flegg

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    You're going to love these Unicorn Bars! A delicious, dense white chocolate blondie recipe, loaded with sprinkles and topped with a luscious buttercream icing and even more sprinkles on top!

    Three Unicorn Bars stacked on white plate. this recipe!

    We used to buy these at a local bakery every year at Christmas, and they were our sons' favourite Christmas treats.

    They challenged me to recreate the recipe for Unicorn Bars and they were not disappointed! These dense, soft, white chocolate blondies, otherwise known as Unicorn Bars are scrumptious!

    Change up the sprinkles and the icing with red & green for a more festive look and Christmas treat!

    ingredients

    Ingredients for unicorn bars with text overlay on marble board.

    The full list of ingredients is on the recipe card at the bottom of the page. Below are a few notes that are specific to some of the ingredients.

    • eggs - take the eggs out of the refrigerator about an hour before you start the recipe. They should be at room temperature.
    • butter - should be at room temperature for both the bars and the icing.
    • white chocolate - use baking chocolate or your favourite good quality white chocolate
    • vanilla - I highly recommend using pure vanilla extract.
    • sprinkles - you can use any type of sprinkles. We chose rainbow sprinkles for these unicorn-themed bars.

    step-by-step instructions

    Grease a 13 x 9-inch baking dish or line with parchment paper.

    Preheat oven to 325°F.

    White chocolate and butter in saucepan with wooden spoon.

    Place butter and chopped white chocolate in a saucepan. Melt over low heat, stirring occasionally.

    Let cool for 10 minutes. The butter and the white chocolate may appear to separate. That is normal and they will blend together when you add the sugar later on in the recipe.

    Sugar is added to butter and chocolate mixture in saucepan.

    Add in granulated sugar and stir until well-combined.

    Add in eggs, one at a time, stirring well after each one is added.

    Stir in all-purpose flour, salt and vanilla. Mix until well-combined.

    Stir in the sprinkles. I like to use a mixture of the flat ones and the small and medium round ball sprinkles.

    Bake in 325°F oven for 30 to 35 minutes until cake tester comes out clean.

    Cool completely on wire rack before frosting.

    For frosting: In bowl from stand mixer, or mixing bowl with hand mixer, beat butter for two minutes.

    Slowly, add in powdered sugar, alternating with cream, adding 1 to 2 tbsp. of cream at a time.

    Add in vanilla and beat until smooth. (About 2 minutes).

    When you're making the icing, you may need to add a bit more powdered sugar or cream to achieve a nice spreadable consistency.

    Next, set aside ½ cup of frosting and tint with a few drops of blue food colouring, starting with one drop and adding more if needed to achieve a light turquoise-bluish colour.

    Take half of the blue icing and place in a separate bowl. Add one drop of red food colouring (to the blue icing) to make purple icing. You may need to add a bit more colouring to achieve the desired shade of purple.

    Frost cooled bars completely with remaining white icing.

    Place blue and purple icing in separate decorator bags. I like to use the disposable ones and no tip. I simply fill with the icing and snip off the end to the desired thickness.

    Pipe diagonal blue lines across the blondies. Pipe purple lines diagonally across going the opposite direct to form diamond pattern. Top with sprinkles and enjoy!

    storing & freezing instructions

    Store bars in refrigerator for up to three days.

    Freeze bars for up to one month in single layers in a freezer-safe container.

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    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Unicorn bars on white plate.

    Unicorn Bars


    ★★★★★

    5 from 1 reviews

    • Author: Sandra
    • Total Time: 1 hour 25 minutes
    • Yield: 16
    Print Recipe
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    Description

    White chocolate blondies, loaded with sprinkles create these delicious Unicorn Bars that are topped with a luscious buttercream icing and more sprinkles! A fun & easy dessert!


    Ingredients

    1 cup butter, softened at room temperature

    10 oz. (300g) white chocolate, chopped

    1 and ¼ cups granulated sugar

    4 eggs, room temperature

    2 cups all-purpose flour

    ½ tsp. salt

    1 tbsp. vanilla

    ½ cup rainbow sprinkles, assorted

    Icing:

    4 cups powdered sugar

    1 cup butter, softened at room temperature

    3 to 6 tbsp. table cream

    A few drops of red and blue food colouring

    Rainbow sprinkles


    Instructions

    1. Grease a 13 x 9-inch baking dish or line with parchment paper.
    2. Preheat oven to 325°F.
    3. Place butter and chopped white chocolate in a saucepan. Melt over low heat, stirring occasionally until completely melted. 
    4. Remove from heat and let cool for 10 minutes. The butter and the white chocolate may appear to separate. That is normal and they will blend together when you add the sugar in the next step.
    5. Add in granulated sugar and stir until well-combined.
    6. Add in eggs, one at a time, stirring well after each one is added.
    7. Stir in all-purpose flour, salt and vanilla. Mix until well-combined.
    8. Stir in the sprinkles. I like to use a mixture of the flat ones and the small and medium round ball sprinkles.
    9. Bake in 325°F oven for 30 to 35 minutes until cake tester inserted into the centre comes out clean. Cool completely on wire rack before frosting.
    10.  For frosting: In bowl from stand mixer, or mixing bowl with hand mixer, beat butter for two minutes.
    11. Slowly, add in powdered sugar, alternating with cream, adding 1 to 2 tbsp. of cream at a time.
    12. Add in vanilla and beat until smooth. (About 2 minutes). When you're making the icing, you may need to add a bit more powdered sugar or cream to achieve a nice spreadable consistency.
    13. Next, set aside ½ cup of frosting and tint with a few drops of blue food colouring, starting with one drop and adding more, if needed to achieve a light turquoise-bluish colour.
    14. Take half of the blue icing and place in a separate bowl. Add one drop of red food colouring (to the blue icing) to make purple icing. You may need to add a bit more colouring to achieve the desired shade of purple.
    15. Frost cooled bars completely with remaining white icing.
    16. Place blue and purple icing in separate decorator bags. I like to use the disposable ones with no tips. I simply fill with the icing and snip off the end with a pair of scissors to the desired thickness.
    17. Pipe diagonal blue lines across the blondies. Pipe purple lines diagonally across going the opposite direct to form a diamond pattern. Top with sprinkles and enjoy!

    Notes

    1. Store bars in refrigerator for up to three days.
    2. Freeze bars for up to one month in single layers in a freezer-safe container.
    • Prep Time: 50 minutes
    • Cook Time: 35 minutes
    • Category: Dessert
    • Method: Oven Baked
    • Cuisine: American

    Nutrition

    • Serving Size: 1 generous helping
    • Calories: 785
    • Sugar: 87.1 g
    • Sodium: 145.1 mg
    • Fat: 43.6 g
    • Saturated Fat: 25.5 g
    • Trans Fat: 0 g
    • Carbohydrates: 101 g
    • Fiber: 0.6 g
    • Protein: 6.6 g
    • Cholesterol: 120.3 mg

    Keywords: Unicorn Bars

    If you've made this recipe, please come back and leave us a star rating and comment below. Or, tag us on social media @shesnotcookin or #shesnotcookin for a chance to be featured!

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    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Tim

      January 19, 2023 at 3:51 pm

      These unicorn bars are not only one fun to make they are delicious! We have made them for birthday parties and Easter alike! Thanks!

      ★★★★★

      Reply

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