Graduation Cookie Bars White Chocolate (Print version)

Chewy, colorful bars studded with chocolate chips and topped with white chocolate drizzle. Ideal for celebrations.

# What You 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 - Colored sprinkles for decoration, optional

# How to Make:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang on sides 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 extract, mixing until well combined.
04 - Gradually fold dry ingredients into wet mixture until just incorporated. Do not overmix.
05 - Stir in chocolate chips and colored candy-coated chocolates until evenly distributed throughout dough.
06 - Transfer dough into prepared pan and spread evenly to all corners using a spatula.
07 - Bake for 23 to 25 minutes, until edges are lightly golden and a toothpick inserted in center comes out mostly clean.
08 - Remove from oven and allow bars to cool completely in pan on a wire rack.
09 - In a microwave-safe bowl, melt white chocolate with vegetable oil in 20-second increments, stirring between intervals 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. Lift bars from pan using parchment overhang and cut into 16 equal squares.

# Expert tips:

01 -
  • They stay impossibly chewy for days, unlike cookies that harden—the secret to this is baking just until the edges set.
  • Customize them with literally any colors or candies you have on hand, making them feel uniquely yours for any celebration.
  • No fancy techniques required; you're basically making one giant cookie in a pan, which means less cleanup and more time to celebrate.
02 -
  • The moment you see golden edges while the center still looks slightly soft is the exact moment to pull them out; another minute or two tips them from chewy into hard and that's heartbreaking.
  • Melting white chocolate is temperamental and easily scorched, so those 20-second intervals with stirring aren't a suggestion—they're the difference between silky drizzle and grainy disaster.
03 -
  • Use an oven thermometer to verify your oven's actual temperature; I discovered mine runs five degrees hot, which explained why my bars were always slightly overbaked until I adjusted.
  • Brown sugar can harden over time, so if yours is clumpy, soften it in the microwave for 10-second bursts or add a piece of bread to the container overnight before measuring.
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