Ingredients
Method
Step-by-Step
- Heat the oven to 350°F (175°C). Line a 9-by-13-inch baking pan with parchment paper, leaving enough overhang on the long sides to lift out the cooled bars.
- Beat the softened butter, granulated sugar, and packed light brown sugar for about 2–3 minutes, until the mixture looks light and creamy.
- Beat in the eggs one at a time, mixing after each addition. Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, mixing only until no dry flour remains.
- Fold in the red, white, and blue candies and white chocolate chips, taking care not to overmix the dough.
- Press the dough evenly into the prepared pan. Add extra candies and red, white, and blue sprinkles over the top if desired.
- Bake for 18–22 minutes, until the edges are lightly golden and the center looks set but still soft.
- Cool the bars completely in the pan before lifting them out with the parchment paper. For clean cuts, refrigerate the cooled slab briefly if desired, then slice into 24 bars.
Notes
Do not overbake; the center should remain slightly soft when the pan comes out of the oven and will firm as it cools. Pressing a few extra candies onto the surface immediately after baking gives the bars a brighter appearance. The dough may be chilled for 20–30 minutes if it is difficult to handle, but chilling is not required.