Unicorn Bars

by 

Unicorn bars were one of my biggest sellers at the shop. I don’t know if people were drawn to the sprinkles or the edible cookie dough, or just all of it put together, but they were VERY popular.

These are a combination of our sugar cookie bars, topped with our eggless cookie dough and then finished with our American buttercream and sprinkles. I like to decorate them special for different seasons, so of course I’m adding heart sprinkles for Valentine’s Day! ❤

unicorn bars

I served these in LARGE squares at the shop, but I recommend cutting them down much smaller for every day consumption. 😉

Happy Baking!

XOXOXO Amanda

Unicorn Bars

Recipe by Amanda Innes-ShareefCourse: DessertDifficulty: Easy
Servings

24

servings
Cooking time

26

minutes

Ingredients

Directions

  • Preheat oven to 350°. Spray or butter a 9×13 baking pan and line with parchment paper.
  • In the bowl of a hand or stand mixer, cream the butter and sugar for about 4 minutes.
  • Add the eggs and mix until smooth and creamy.
  • Add the flour and salt and mix for about 30 seconds until everything is combined.
  • Add sprinkles and fold in with a spatula.
  • Pour into prepared pan and bake for 24-26 minutes or until it starts to turn golden brown on top. Do not over bake.
  • Prepare one batch of eggless cookie dough and spread evenly over the top of cooled bars.
  • Prepare one batch of vanilla buttercream.
  • Place buttercream in a piping bag fitted with the Ateco 849 tip and pipe a swirl of buttercream down the middle of the bar.
  • Finish with more sprinkles.

Notes

  • You can also use the Wilton 1M tip but you will get a smaller swirl of buttercream.
  • These are best eaten the day they are made. Wrap bars individually in plastic wrap and put in an air tight container at room temperature to store for 2 days.