These tasty Lucky Charms Bars are perfect for St. Patrick's Day and more! With a sugar cookie base loaded with rainbow sprinkles, white chocolate chips, and Lucky Charm marshmallows, these bars are topped with vanilla frosting and extra Lucky Charms marshmallows!
Prep Time15 minutesmins
Cook Time1 hourhr18 minutesmins
Total Time1 hourhr33 minutesmins
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Servings: 24
Ingredients
Cookie Bar Base
½cupButter Softened
½cupGranulated Sugar100g
½cupBrown Sugar106g
1EggLarge
1teaspoonVanilla Extract
¼cupVegetable Oil
2cupsAll Purpose Flour240g
½teaspoonBaking Soda
½teaspoonBaking Powder
½cupWhite Chocolate Chips
2TablespoonsSprinkles Rainbow or Gold Sprinkles
1cupLucky Charm Cereal w/ Marshmallows
Frosting
1cupButter softened
4cupsPowdered Sugar500g
2teaspoonsVanilla Extract
3-4TablespoonsHeavy Whipping Cream
½cupLucky Charm Marshmallows Garnish
Green Food Coloroptional
Instructions
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.
Notes
Storage:
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.