Graduation Cookie Bars White Chocolate (Print Version)

Chewy cookie bars with chocolate chips and a white chocolate drizzle, perfect for celebrations.

# Components:

→ 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 or chips
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, leaving 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 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.
06 - Spread dough evenly into prepared baking pan.
07 - Bake for 23 to 25 minutes, or until edges are lightly golden and a toothpick inserted in center comes out mostly clean.
08 - Allow bars to cool completely in the 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 using.
11 - Allow drizzle to set before lifting bars from pan and cutting into 16 squares.

# Expert Advice:

01 -
  • They're foolproof enough to make the night before, yet impressive enough to feel like you spent hours fussing.
  • The candy-coated chocolates let you customize with school colors, making these deeply personal to whoever you're celebrating.
  • One pan means minimal cleanup when you'd rather be celebrating than scrubbing dishes.
02 -
  • Don't skip the cooling step—I learned this the hard way when I tried to drizzle warm bars and ended up with white chocolate soup that pooled into the corners.
  • Brown sugar vs. granulated sugar isn't just flavor preference; the brown sugar is what gives these bars that signature chew instead of a crispy texture.
03 -
  • Let your brown sugar sit out for a few hours if it's hardened, or microwave it with a damp paper towel for 10 seconds—packed brown sugar makes all the difference in texture.
  • If your white chocolate seems too thick after melting, add one more tiny drizzle of oil rather than water, which will seize the chocolate instead of thinning it.
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