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Chewy, buttery cookie bars with toasted pecans, white chocolate chips and rainbow sprinkles!

Funfetti White Chocolate Pecan Cookie Bars

Chewy, buttery cookie bars with toasted pecans, white chocolate chips and rainbow sprinkles! No dough chilling needed!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Makes: 16 pieces
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Ingredients
  

  • 1 cup pecans (100 gms)
  • 1/3 cup brown sugar (100 gms, light or dark)
  • 1/3 cup caster sugar (60 gms)
  • 140 gms butter, at room temp
  • 1 egg, at room temp (see notes)
  • 1 tsp vanilla extract
  • 1 and 1/2 cups all-purpose flour (180 gms)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt, if using unsalted butter
  • 3/4 cup white chocolate chips (130 gms)
  • 1/3 cup rainbow sprinkles (see notes)

Instructions

  • Preheat the oven to 175 C. Spread the pecans out in a single layer on an un-greased baking tray. Bake for 5 to 7 minutes until they are fragrant and very slightly darkened. Set aside to cool, then chop coarsely. Keep the oven on at 175 C.
  • Line an 8 inch square baking pan with non-stick baking paper, leaving an overhang for easy removal.
  • In a mixing bowl, beat the butter and sugars using a hand mixer, until pale and fluffy. Add the egg and vanilla and beat again till combined.
  • Sift in the flour, baking soda, baking powder and salt, if using. Fold to combine into a thick, sticky dough. Lastly, fold in the sprinkles, white chocolate chips, and toasted pecans, making sure they're evenly dispersed (I like to reserve a couple tablespoons of all the mix-ins to decorate the top of the bars). The dough is thick so this step might require some arm muscle.
  • Spread the dough evenly into the prepared pan. Smoothen the top, then decorate with the reserved chips, sprinkles and pecans.
  • Bake for 20 to 25 minutes until the edges of the bars have darkened and the center looks set but still a little pale and puffy. The cookie bars will continue to cook and firm up as they cool. Over-baking till the surface is completely will dark will lead to dry and crunchy cookie bars.
  • Let the bars cool completely at room temperature, then lift out using the paper overhang and slice into 16 equal pieces. Store in an airtight tin at room temperature for 4 to 5 days. In the fridge, they'll last about 10 days and longer in the freezer. Bring back to room temperature before eating. Happy baking!

Notes

*This recipe requires an egg for texture and flavour. If you're looking for a recipe without eggs, check this out and you can probably double it to make cookie bars and add pecans, white chocolate and sprinkles, although I haven't tried it that way myself. I also have eggless peanut butter cookie bars!
*You could swap the white chocolate chips with dark, but I do think these cookie bars have more flavour with white chocolate. Pecans can be swapped with walnuts!
*I used Wilton brand rainbow sprinkles, also called rainbow confetti. Avoid a variety labelled "nonpareils" as they tend to bleed once added to a dough or batter.
*Watch these cookie bars come together on Instagram!