Chocolate Frosted Sugar Cookie Bars

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When making sugar cookie bars, is it pure evil to pile on a layer of frosting as thick as the cookie bar itself? If so, I may be the devil.

Today’s recipe for Chocolate Frosted Sugar Cookie Bars is everything you could want in a bar dessert. They’re soft and chewy, thick and creamy, with all the flavors and colors of your childhood. They’re perfect for celebrating any occasion, or just baking up a batch for fun.

Today’s recipe is in celebration of Sally from Sally’s Baking Addiction and her upcoming wedding. Happy virtual bridal shower! I know the majority of you know Sally not just because she has a fabulous blog, but because every time I ask you guys what other food blogs you read you always tell me Sally’s! I can see why, between her crazy awesome baking recipes and lovely personality, she is such a fabulous member of this huge food blogging community. A bunch of us bloggers are sharing recipes today for Sally’s virtual bridal shower and the theme is SPRINKLES. How fun is that? Sally, I know you’d love these Chocolate Frosted Sugar Cookie Bars and I so wish I could share them with you in person! You are going to be a gorgeous bride and I wish you and Kevin many years of joy (and sweet treats). Congratulations! Scroll down below the recipe to see what all the other bloggers participating brought to this virtual bridal shower.

If you make this recipe, be sure to take a picture and tag it #handletheheat on Instagram. Sprinkle party!

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How to Make

Chocolate Frosted Sugar Cookie Bars

By: Tessa Arias

5 from 2 votes

Yield: 9 large bars or 16 smaller bars

Prep Time: 25 minutes mins

Cook Time: 30 minutes mins

Total Time: 55 minutes mins

Review Print SaveSaved!

Chocolate Frosted Sugar Cookie Bars are perfectly soft and chewy, with a thick layer of homemade chocolate fudge frosting, all topped with rainbow sprinkles. These bars come together in no time for a super quick and easy crowd-pleasing treat.

Ingredients 

For the cookie bars:

• ▢ 1 ½ sticks (170 grams) unsalted butter
• ▢ 1 cup + 2 tablespoons (225 grams) granulated sugar
• ▢ 2 eggs plus 1 egg yolk, at room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 2 cups (254 grams) all-purpose flour*
• ▢ 1 ½ teaspoons baking powder
• ▢ 1/2 teaspoon fine sea salt

For the chocolate frosting:

• ▢ 1 1/2 sticks (170 grams) unsalted butter, at room temperature
• ▢ 1 1/4 cups (156 grams) powdered sugar, sifted
• ▢ 1/3 cup(28 grams) cocoa powder, sifted
• ▢ 3 tablespoons heavy cream
• ▢ 1 teaspoon vanilla extract
• ▢ 1/8 teaspoon salt
• ▢ Rainbow sprinkles, to decorate

Instructions

• Preheat the oven to 350°F. Line a light-colored metal 8×8-inch baking pan with parchment paper leaving an overhang.
• Place the butter in a large microwave-safe bowl and microwave on 50% power until melted. Alternatively, melt in a medium saucepan on the stovetop. Whisk in the sugar. Let cool to just warm before whisking in the eggs, egg yolk, and vanilla until smooth. Stir in the flour, baking powder, and salt until just combined.
• Use a spatula to press the dough evenly into the pan.
• Bake for about 30-35 minutes, or until lightly golden brown on top and the center springs back when lightly pressed. Place the pan on a wire rack and let cool completely. The center may sink slightly as they cool.

To make the frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Scrape down the bottom and sides of the bowl.
• On low speed, add the powdered sugar, cocoa powder, cream, vanilla, and salt. Scrape down the bottom and sides of the bowl. Increase speed to high and beat for 3 minutes, or until light and fluffy.
• Remove the cooled bars from the pan using the overhang. Frost with a thick layer of frosting. Sprinkle with sprinkles before cutting into squares. Serve or store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe Notes

*Be sure to measure your flour accurately. Use a digital kitchen scale or the ‘spoon and level’ method to avoid accidentally adding too much flour, causing hard, dry, or cakey cookie bars.