Funfetti Cookie Fudge Bars
These lovely cookie bars are filled with funfetti and topped with an outstanding fudge frosting. If you enjoy chocolate and sprinkles, you'll love this dessert! Terrific for tailgating parties, backyard barbecues, Family Reunions and summer holiday fun.
Equipment
- 1 10x15" glass baking dish
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- 1 medium sauce pan
- measuring cups
- measuring spoons
- 1 whisk
- 1 spatula
Ingredients
- 1 1/2 cups unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 5 tsp. vanilla extract divided use
- 1 tsp. butter extract
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cream of tartar
- 4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 3 cups semi-sweet chocolate chips
- 14 oz. can sweetened condensed milk
- 6.25 oz. jar Wilton Rainbow Jimmie Sprinkles
Instructions
- Soften butter in mixing bowl.
- Add granulated sugar, eggs, 4 tsp. vanilla, butter extract, baking soda, salt and cream of tartar.
- Mix with an electric mixer until smooth and creamy.
- Add flour and 2/3 cup sprinkles.
- Stir with a wooden spoon to combine.
- Spray a 10x15” glass baking dish with cooking spray.
- Press cookie mixture into prepared baking dish and press down well with your hand so ingredients will adhere well.
- Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean.
- Remove from oven and cool bars completely.
- In a medium-sized saucepan over low to low-medium heat, melt chocolate chips and sweetened condensed milk.
- Stir or whisk continuously until chips melt.
- Remove from heat and stir in remaining 1 teaspoon of vanilla.
- Working very quickly, spread fudge frosting over top of cooled bars with a rubber spatula until you’ve covered the entire surface.
- Sprinkle remaining sprinkles over top of the fudge frosting and press them into the icing slightly to adhere to the surface of the fudge.
- Refrigerate a few hours before cutting into bars.
Notes
NOTE: I found the original cookie mixture too dry. It didn’t hold together well and was very crumbly. I have added an additional ½ cup of butter and 1 egg to bind the ingredients together better. I found these additions very helpful. You may also find it helpful to decrease the flour by 1/4 to 1/2 cup.
Recipe adapted from Crazy For Crust.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 328kcalCarbohydrates: 39gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 46mgSodium: 128mgPotassium: 194mgFiber: 2gSugar: 24gVitamin A: 333IUVitamin C: 0.3mgCalcium: 53mgIron: 2mg
Tried this recipe?Let us know how it was!