WHAT’S FOR A SWEET TREAT?

Unicorn Bars

/5
COOK TIME
25 mins
TOTAL TIME
25 minutes
SERVINGS

Unicorn bars are a fun and enthusiastic treat that just make people happy. I mean, how can you not be happy? Sugar cookie bars, bright pink cream cheese frosting and bursting with colorful unicorn chips. Big hit with adults because they are delicious and even bigger hit with the under 12 crowd because they are bright pink and involve the word unicorn. Winning all around.

These are incredibly easy bar recipes, come together quickly. Add these to the next party or just to a weekend night to add some fun! Follow me over on Facebook and Instagram @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!

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Unicorn Bars

Prep time:   |  Cook time: 25 mins  |  Total: 25 minutes

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Ingredients

1/2 cup (1 stick) butter, room temperature

3/4 cup sugar

1 large egg + 1 egg yolk

2 teaspoons pure vanilla extract

1 and 1/2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 and 1/2 teaspoons cornstarch

1/2 cup rainbow sprinkles

Instructions

  1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper or spray with nonstick spray. Set aside.
  2. In a stand mixer, beat the butter for about 1 minute on medium speed. Add the sugar on medium speed until light and fluffy. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
  3. In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Add the dry ingredients to the wet ingredients in 3 parts with the mixer on low. Once combined, add 1/2 cup sprinkles with the mixer on low.
  4. Press the cookie dough evenly into the baking pan. Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting. The center will slightly sink – that’s normal.

Notes

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