Cake batter blondies made patriotic with red, white and blue sprinkles. This is one of the easiest bar recipes and a big hit no matter what color sprinkles you use!
Mid-August may not be the time you would most likely thing to make red, white and blue desserts, but hang with me for a sec. Originally I had planned to make these red, white and blue cake batter blondies for a 4th of July get together. Time ran out, there was birthday ice cream cake involved, and here we are mid-August with patriotic sprinkles to spare.
Not sure about you, but every 4 years (or every two actually with alternating summer and winter games), I get Olympic fever. I’ve loved watching gymnastics, swimming, track and field, beach volleyball and all the other sports this year, staying up way too late every night. With the USA dominating the medal count, it seemed like the perfect time to make a batch of these bars.
Starting with a cake mix and just a few other ingredients, these really couldn’t be much easier.
Start by mixing your cake mix, oil, milk and egg together. Then when well mixed, add in your white chocolate chips and your sprinkles.
You will want to keep the mixing of these ingredients pretty quick. If you let the sprinkles get too moist the colors will start to bleed (blue turns green, etc.)
I line my baking pan with parchment for easier pan removal and cutting. Then add batter (it will be really thick) and pop into preheated oven of 350 degrees.
Bake for 25-35 minutes. My oven was right around 30 minutes. These will continue to bake and set when you take them out of the oven so you want them to seem a little doughy when you take them out. Don’t over bake – no one likes a hard cookie bar!
After bars are cool – cut and devour! You can use any colored sprinkles you want. I’m looking forward to trying these for tailgating season with yellow and black sprinkles – Go Hawkeyes! Hopefully the black sprinkles won’t turn into a disgusting mess. I’ll report back.
Recipe adapted slightly from Sally’s Baking Addiction