Lucky Clover St Patricks Bars (Printable Version)

Chewy bars packed with chocolate chips and festive green sprinkles, ideal for St Patricks Day celebrations.

# Ingredient List:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Add-ins and Toppings

09 - 1 1/2 cups semi-sweet chocolate chips
10 - 1/2 cup white chocolate chips
11 - 1/4 cup green sprinkles or sanding sugar
12 - 1/2 cup green chocolate candies, optional
13 - Clover-shaped sprinkles, optional for decoration

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking soda, and salt.
03 - In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and combined.
04 - Add eggs and vanilla extract to the wet mixture, whisking until well incorporated.
05 - Gradually fold in the dry ingredients using a spatula until just combined. Do not overmix.
06 - Gently stir in semi-sweet chocolate chips, white chocolate chips, and half of the green sprinkles and green candies if using.
07 - Spread dough evenly into the prepared pan. Sprinkle remaining green sprinkles, green candies, and clover-shaped sprinkles on top.
08 - Bake for 23 to 26 minutes, or until bars are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Allow to cool completely in the pan before lifting out and cutting into 16 bars.

# Expert Advice:

01 -
  • They're chewy enough to feel indulgent but not so heavy that you feel guilty eating three in a row.
  • The combination of semi-sweet and white chocolate chips creates this perfect balance that keeps people reaching back for more.
  • They come together in under 40 minutes, which means you can pull off that "I baked something festive" energy without losing half your afternoon.
02 -
  • Overmixing is the biggest mistake people make with bar cookies; fold your dry ingredients in like you're handling something precious and the result will be noticeably more tender.
  • Don't skip the cooling step even when you're desperate to eat one; warm bars fall apart, but cooled ones cut into perfect squares that hold together and look bakery-worthy.
03 -
  • Use parchment paper with an overhang every single time; it's the difference between enjoying your bars and cursing your design choices while trying to chisel them out of the pan.
  • Room temperature eggs blend into the batter so much more smoothly than cold ones, which creates a more uniform texture throughout the bars.
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