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Unicorn bars on white plate.

Unicorn Bars


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

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 1/4 cups granulated sugar

4 eggs, room temperature

2 cups all-purpose flour

1/2 tsp. salt

1 tbsp. vanilla

1/2 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 1/2 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

Keywords: Unicorn Bars