Graduation Cookie Bars White Chocolate (Print Version)

Chewy cookie bars with colorful candy chips and a rich white chocolate topping, perfect for celebrations.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, melted and slightly cooled
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins and Toppings

09 - 1 cup semi-sweet chocolate chips
10 - 1/2 cup colored candy-coated chocolates
11 - 4 ounces white chocolate, chopped
12 - 1 teaspoon vegetable oil
13 - Optional: colored sprinkles for decoration

# Method:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, mixing until well combined.
04 - Gradually fold dry ingredients into wet mixture until just incorporated. Avoid overmixing.
05 - Stir in chocolate chips and candy-coated chocolates until evenly distributed.
06 - Spread dough evenly into prepared baking pan.
07 - Bake for 23 to 25 minutes, until edges are lightly golden and a toothpick inserted in center comes out mostly clean.
08 - Cool bars completely in pan on a wire rack.
09 - Melt white chocolate with vegetable oil in a microwave-safe bowl in 20-second increments, stirring until smooth.
10 - Drizzle melted white chocolate over cooled bars using a spoon or piping bag. Add sprinkles if desired.
11 - Allow drizzle to set completely before lifting bars from pan. Cut into 16 equal squares.

# Expert Advice:

01 -
  • They're foolproof enough that even a nervous baker can nail them, but impressive enough that nobody suspects how easy they actually are.
  • The combination of chewy centers and crispy edges happens almost by accident, which is the best kind of kitchen magic.
  • You can customize the colors and mix-ins to match any occasion, making each batch feel uniquely yours.
02 -
  • Don't skip the cooling step no matter how impatient you are—warm bars fall apart, and cold bars cut like they mean something.
  • The parchment paper overhang is your secret weapon for getting these out cleanly without them sticking or crumbling.
03 -
  • Use a vegetable oil or coconut oil in the white chocolate drizzle because butter can make it seize and become grainy.
  • If your colored candies have a waxy coating, let them warm up slightly at room temperature before adding them so they don't shock the warm batter and create condensation.
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