Graduation Cookie Bars White (Printable Version)

Chewy bars loaded with chocolate chips and topped with a white chocolate drizzle, ideal for festive occasions.

# What You'll 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: additional colored sprinkles for decoration

# How To Make It:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an 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, mixing until well combined.
04 - Gradually fold in the dry ingredients until just incorporated; do not overmix.
05 - Stir in chocolate chips and candy-coated chocolates.
06 - Spread the dough evenly into the prepared pan.
07 - Bake for 23 to 25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out mostly clean.
08 - Cool the bars completely in the pan on a wire rack.
09 - Once cool, melt white chocolate with vegetable oil in a microwave-safe bowl in 20-second increments, stirring until smooth.
10 - Drizzle the melted white chocolate over the cooled bars using a spoon or piping bag. Add sprinkles, if using.
11 - Allow the drizzle to set before lifting the bars from the pan and cutting into 16 squares.

# Expert Advice:

01 -
  • One pan, minimal cleanup, and they're done in under an hour from start to finish.
  • Customize the colors to match any school or team—I've made versions for three different graduations using different candy colors each time.
  • They taste even better the next day when the flavors settle, so you can bake ahead without stress.
02 -
  • Don't skip cooling the melted butter—I learned this the hard way when scrambled egg bits made it into the dough and created a weird texture.
  • The white chocolate seizes instantly if it gets even a few drops of water, which is why the vegetable oil method works so much better than milk or cream.
03 -
  • Let your brown sugar sit with a slice of bread for a few hours if it's hardened; it'll soften right back up and you won't waste it.
  • If your white chocolate drizzle breaks or looks grainy while melting, start over with fresh white chocolate instead of trying to fix it—it's not worth the frustration.
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