Rainbow Sprinkle Cookie Bars

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves/Yield: 16

Ingredients:

1/2 cup (1 stick) unsalted Country Crock Sticks

1 cup white sugar

2 tablespoons full fat sour cream

1 egg

2 teaspoons vanilla extract

2 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon sea salt

½ cup rainbow sprinkles, divided

Buttercream Frosting:

1 cup  (2 sticks) unsalted Country Crock Sticks

2 tablespoons light corn syrup

2 teaspoons vanilla extract

Pinch of kosher salt

5 cups powdered sugar

1/2 cup heavy whipping cream

Instructions:

Preheat oven to 375˚ F and grease a 9 by 13 inch glass pan. Set aside.

To make the bars: In a large bowl, beat together the Country Crock Baking Stick and sugar with a handheld or stand mixer on medium-high until light and fluffy, around 5 minutes.

Add the sour cream, egg, and vanilla extract and continue to beat until thoroughly combined.

Beat in the flour, baking powder, and salt until just combined. Dough will be slightly crumbly. Stir in half of the sprinkles.

Press the dough into the pan until uniform, then bake for 12-15 minutes, or until the edges are just barely starting to brown. Remove from oven and let cool completely.

To make the frosting: in a large mixing bowl, beat together the Country Crock Baking Sticks, light corn syrup, vanilla, and kosher salt until light and fluffy, around 5 minutes. Slowly beat in the powdered sugar in batches, adding the heavy cream as necessary to thin the buttercream. Once the desired consistency is reached, spread on cookie bars. Gently sprinkle the remaining rainbow sprinkles over the frosted bars. Reserve any remaining frosting in an airtight container in the fridge for up to 2 weeks.