Description
These Cream Cheese Funfetti Bars are soft, chewy, and bursting with colorful sprinkles and creamy layers of cream cheese filling. Perfect for birthdays, holidays, or anytime you need a fun and festive dessert!
Ingredients
Units
Scale
- For the Bars:
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100 g) rainbow sprinkles
- For the Cream Cheese Filling:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup (40 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Prepare the Cookie Dough:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the sprinkles.
- Prepare the Cream Cheese Filling:
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Assemble the Bars:
- Divide the cookie dough in half. Press half of the dough evenly into the bottom of the prepared baking pan.
- Spread the cream cheese filling evenly over the cookie dough layer.
- Crumble the remaining cookie dough over the cream cheese layer, gently pressing it down to form the top layer.
- Bake:
- Bake for 25-30 minutes, or until the edges are golden and the center is set.
- Allow the bars to cool completely in the pan before removing and slicing.
- Serve:
- Cut into squares or rectangles and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- For extra fun, sprinkle additional rainbow sprinkles on top of the bars before baking.
- Use a 9×13-inch pan for thinner bars and adjust the baking time to 20-25 minutes.
- These bars can be frozen for up to 2 months; thaw in the refrigerator before serving.