Confetti Bars
Makes 24
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (225 grams) cream cheese, softened
  • 1½ cups (300 grams) granulated sugar
  • 1 large egg (50 grams), room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • ½ teaspoon (2 grams) almond extract
  • 2½ cups (313 grams) all-purpose flour
  • ½ teaspoon (2.5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (183 grams) rainbow sprinkles*
  • Confectioners’ sugar, for dusting
  1. Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with parchment paper, and lightly grease.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, and granulated sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg and extracts, beating until combined. Add fl our, baking powder, and salt, beating until combined. (Batter will be thick.) Stir in sprinkles. Spread dough into prepared pan using a metal spatula.
  3. Bake until center is set, 20 to 30 minutes. Let cool completely. Dust with confectioners’ sugar. Cut into triangles or squares.
*We used Betty Crocker Rainbow Sprinkles (10.5-ounce container)
Recipe by Bake from Scratch at