Graduation Cookie Bars White Chocolate (Print Version)

Chewy cookie bars with chocolate chips, candy colors, and a smooth white chocolate drizzle.

# 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 or chips
12 - 1 teaspoon vegetable oil for melting white chocolate
13 - Optional: colored sprinkles for decoration

# Directions:

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 candy-coated chocolates until evenly distributed throughout dough.
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 - Cool bars completely in pan on a wire rack before proceeding.
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 and cutting into 16 squares.

# Expert Suggestions:

01 -
  • They're chewy in the center with crispy edges, which means everyone gets their preferred texture in a single bar.
  • The colored candies turn them into edible school spirit without any fuss or extra decorating skills required.
  • You can have them cooling while you finish getting ready, since they come together faster than individual cookies.
02 -
  • Don't skip cooling the bars completely before drizzling; warm bars will cause the white chocolate to melt into puddles instead of staying on top where it belongs.
  • White chocolate seizes easily, so the vegetable oil is your insurance policy—it keeps everything smooth and pourable even after melting.
03 -
  • If your white chocolate seizes while melting, add a tiny bit more oil and whisk gently—sometimes it comes back to life, and if it doesn't, you've only lost a small amount.
  • Make these the day before your event if possible; they actually taste better after sitting overnight as flavors meld together.
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