With all the good luck of the Irish, you can enjoy these tasty Lucky Charms Bars for St. Patrick's Day and any time you want to bring sunshine and smiles to the kids in your life.
With a soft sugar cookie dough base, these cookie bars are loaded with rainbow sprinkles, white chocolate chips, and Lucky Charm marshmallows! Topped with a delicious vanilla frosting and extra Lucky Charms marshmallows, these easy treats are a fun twist on your favorite childhood cereal!
These Lucky Charms Cookie Bars are so easy and fun to make, and they're perfect for St. Patrick's Day!
Lucky Charms were one of my boys' favorite cereal choices growing up, so, of course, we needed to make some great recipes with them.
A lot of Lucky Charms bar recipes are basically your classic Rice Krispies Treats recipe with Lucky Charms added in. While this would be delicious, you know I'm more partial to a cookie.
Of course, I needed to make a cookie version, but then I also wanted these great tasting treat bars for a super easy crowd-pleaser that's perfect for the whole family!
While I do LOVE regular cookies, cookie bars are a great shape for a portable snack that can be easily packed into a lunch box or snack box to take to after-school activities.
Perfect for Snacks
Plus when I'm in a time crunch making bar cookies is ideal for this busy mom!
They're a fun treat for parties or movie night snacking, and they're versatile too! You can add extra candy to the cookie dough base, or color the frosting to match your special occasion.
Make my Lucky Charms Cookies which are a raging hit, these Pistachio Pudding Cookies with White Chocolate Chips, and these Chocolate Mint Grasshopper Cookies for a full St. Patrick's Day cookie dessert table!
Made with simple ingredients that you can find at your local grocery store if you don't already have them in your pantry!
Wet Ingredients. Butter, Vanilla Extract, Egg, Oil, Heavy Whipping Cream, Green Food Coloring
Dry Ingredients. All Purpose Flour, Granulated White Sugar, Brown Sugar, Powdered Sugar, Baking Powder, Baking Soda, Salt
Filling. Rainbow Sprinkles (or Gold Sprinkles), White Chocolate Chips, Lucky Charms Cereal
How to Make Lucky Charms Cookie Bars
Make Cookie Base
Preheat the oven to 350 F Degrees. Line your baking sheets with a piece of parchment paper or a silicone baking mat. Set aside.
Cream together softened Butter and Granulated Sugar using a hand mixer or stand mixer in a large mixing bowl. Scrape the sides of the bowl as needed to include all ingredients.
Add Brown Sugar and continue to cream together.
Mix in Egg and Vanilla Extract to the butter mixture and continue to cream together until light and fluffy.
Drizzle Vegetable Oil into the butter mixture. Mix to combine. Scrape the sides of the bowl as needed.
Add All Purpose Flour, Baking Soda, and Baking Powder to the mixture and mix until combined.
Hand-stir in the White Chocolate Chips, and Rainbow Sprinkles using a wooden spoon.
Add the Lucky Charms Cereal with Marshmallows, and mix to combine.
Spread cookie dough into a greased 9x13 baking dish or use a ¼ size cookie sheet. Spreading cookie dough evenly.
Bake at 350 F Degrees for 18-21 minutes. Edges will be set and the center will no longer be glossy.
Remove from oven and allow bar cookies to cool completely to room temperature before adding the frosting, for best results. If you add the frosting while the cookie base is still warm, it will melt.
In a mixing bowl cream Butter until light and fluffy.
Add Powdered Sugar until combined with Butter, scraping the sides of the bowl with a rubber spatula as needed. The mixture will be thick.
Add Extract and Gel Food Coloring (optional) until the desired color is achieved.
Drizzle the Heavy Whipping Cream into the mixture a little at a time, stirring continuously until desired consistency is reached.
Spread the frosting on top of the cooled sugar cookie bars in an even layer.
Sprinkle the top with extra marshmallows for decoration and added texture.
TIP: You can choose which shapes to use on top, so you can save the green clovers to add on at the end to display those St. Patrick's Day colors if you want! Alternatively, save the rainbow marshmallow bits for a kid's birthday party.
Cut your homemade Lucky Charms treats into 24 bars by cutting 4 rows by 6 rows.
Storage & Freezing
Store: Store these cookie bars in an airtight container or covered in plastic wrap in the refrigerator for up to a week. Cookies are generally best enjoyed within two to three days.
Freeze: Freeze the cookie bar base in a freezable container or covered in plastic wrap for up to 3 months. Defrost at room temperature overnight, then top it with frosting and delicious Lucky Charms marshmallow bits before cutting and serving!
Substitutions & Variations
- Change up the sprinkles. Use any kind of sprinkles in these bars and on top of the frosting to match whichever holiday or occasion you're making them for. I have used gold stars and gold sprinkles like the pot of gold at the end of a rainbow.
- Topping. Top these Lucky Charm Bars with a drizzle of melted chocolate or use candy melts to match your event (like green candy melts for St. Patrick's Day!)
- Butter. I always use salted butter in my recipes. If you only have unsalted butter, then you'll need to add ⅛ teaspoon of salt to the cookie dough and ¼ teaspoon of salt to the frosting to enhance the flavors.
- Oil. I use vegetable oil to make cookies, but you can substitute it for canola oil if you have that to hand instead.
- Color. Add other colors to these cookies, by choosing colored sprinkles, or add a few drops of food coloring to the cookie dough or frosting! Use green food coloring for St. Patrick's Day to make them really festive!
- Fillings. You can use milk chocolate chips or semi-sweet chocolate chips in the cookie base. Peanut butter chips would also taste great too!
- Thinner bars. Use a larger baking sheet to get thinner cookie bars if you prefer, but bear in mind the baking time will be reduced.
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
|All Purpose Flour
Lucky Charms Marshmallows.
Get your box of Lucky Charms cereal and separate the cereal mixture from the marshmallows to use in the recipe. OR purchase Lucky Charms Marshmallows separately.
Scrape Sides of Mixing Bowl.
It's very important to scrape the sides of the mixing bowl when creaming butter and sugars together. This includes all ingredients to cream for the perfect consistency.
You can use cooking spray to grease your cookie sheets, or you can use them ungreased if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this easy recipe for Lucky Charms Bars?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Marshmallow Cookie Recipes
- Lucky Charm Cookies
- Church Window Cookies (No Bake Treat with Colorful Marshmallows)
- Easter Bunny Cookies
- Chocolate Custer Cookies - No Bake Recipe (AKA Reindeer Poop Cookies!)
- Snickerdoodle Sandwich Cookies with Marshmallow Cream Frosting
- Strawberry Magic Bars with Mini Marshmallows
- Hot Cocoa Cookies
- Peanut Butter S'mores Sandwich Cookies
Lucky Charms Bars
Cookie Bar Base
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Brown Sugar 106g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ¼ cup Vegetable Oil
- 2 cups All Purpose Flour 240g
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ cup White Chocolate Chips
- 2 Tablespoons Sprinkles Rainbow or Gold Sprinkles
- 1 cup Lucky Charm Cereal w/ Marshmallows
- 1 cup Butter softened
- 4 cups Powdered Sugar 500g
- 2 teaspoons Vanilla Extract
- 3-4 Tablespoons Heavy Whipping Cream
- ½ cup Lucky Charm Marshmallows Garnish
- Green Food Color optional
Make Cookie Base
- Preheat the oven to 350 F Degrees. Line baking sheets with parchment paper or a silicone baking mat. Set aside.
- Cream together softened Butter and Granulated Sugar using a hand mixer or stand mixer in a large mixing bowl. Scrape the sides of the bowl as needed to include all ingredients.
- Add Brown Sugar and continue to cream together.
- Mix in Egg and Vanilla Extract to the butter mixture and continue to cream together until light and fluffy.
- Drizzle Vegetable Oil into the butter mixture. Mix to combine. Scrape the sides of the bowl as needed.
- Add All Purpose Flour, Baking Soda, and Baking Powder to the mixture and mix until combined.
- Hand stir White Chocolate Chips, Lucky Charms Cereal with Marshmallows, and Rainbow Sprinkles. Mix to combine.
- Spread cookie dough into a greased 9x13 baking dish or use a ¼ size cookie sheet. Spreading cookie dough evenly.
- Bake at 350 F Degrees for 18-21 minutes. Edges will be set and the center will no longer be glossy.
- Remove from oven and allow bar cookies to cool completely to room temperature before adding the frosting.
Make and Add Frosting
- In a mixing bowl cream Butter until light and fluffy.
- Add Powdered sugar until combined with butter scraping the sides of the bowl as needed. The mixture will be thick.
- Add Extract and Gel food coloring (optional) until the desired color is achieved.
- Drizzle Heavy Whipping Cream a little at a time until desired consistency is reached.
- Spread frosting on the cooled sugar cookie bars.
- Sprinkle the top with Lucky Charm Marshmallows as garnish.
- Cut into 24 bars. 4 rows by 6 rows.
- Store: Store these cookie bars in an airtight container or covered in plastic wrap in the refrigerator for up to a week. Cookies are generally best enjoyed within two to three days.
- Freeze: Freeze the cookie bar base in a freezable container or covered in plastic wrap for up to 3 months. Defrost at room temperature overnight, then top it with frosting and delicious Lucky Charms marshmallow bits before cutting and serving!
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.