Graduation Cookie Bars Chocolate (Printable)

Chewy bars bursting with chocolate chips and a rich white chocolate drizzle, perfect for celebrations.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, melted and slightly cooled
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins and Toppings

09 - 1 cup semi-sweet chocolate chips
10 - 1/2 cup colored candy-coated chocolates
11 - 4 ounces white chocolate, chopped or chips
12 - 1 teaspoon vegetable oil for melting white chocolate
13 - Optional: additional colored sprinkles for decoration

# Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, mixing until well combined.
04 - Gradually fold in the dry ingredients until just incorporated. Do not overmix.
05 - Stir in chocolate chips and candy-coated chocolates until evenly distributed.
06 - Spread the dough evenly into the prepared baking pan.
07 - Bake for 23 to 25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out mostly clean.
08 - Cool the bars completely in the pan on a wire rack.
09 - Melt white chocolate with vegetable oil in a microwave-safe bowl in 20-second increments, stirring until smooth.
10 - Drizzle the melted white chocolate over the cooled bars using a spoon or piping bag. Add sprinkles if using.
11 - Allow the drizzle to set before lifting the bars from the pan and cutting into 16 squares.

# Expert Advice:

01 -
  • They're impossibly easy but look like you spent hours in the kitchen.
  • The white chocolate drizzle turns them into something celebratory without any fussiness.
  • You can sneak in your school colors or any colors that matter to you, making each batch feel personal.
02 -
  • Don't melt the white chocolate all at once or it'll seize into an unusable clump; those 20-second bursts really do matter.
  • Cooling the bars completely before drizzling prevents the white chocolate from sliding off into puddles on the bottom.
03 -
  • A digital thermometer in your oven prevents the guessing game; even five degrees off changes everything about how these bake.
  • If your white chocolate keeps seizing, add a tiny amount of coconut oil instead of vegetable oil, which has a higher tolerance for heat and keeps things silky.
Go Back