Sugar Cookie Bars for St Patty’s Day

Happy St Patrick’s Day! Hope everyone is enjoying the day and staying safe!

I wasn’t going to bake anything for St Patty’s day this year. But then I remembered these shamrock sprinkles. Our small grocery store always has the huge tubs of sprinkles on clearance after holidays. The tub holds probably 4 cups of sprinkles. I’ll never in a million years go through 4 cups of sprinkles, but with a price tag of $1, I had to get them last year after St Patty’s Day. (I also bought a tub of hot pink ones after Valentine’s Day this year for $1).

Since it was about 9:30 last night when I decided to make something, I wanted a simple recipe that I knew would be delicious. I instantly remembered these bars from last year. They were quite the craze for a while. They showed up in a variety of blogs all across the internet.

I made a 1/2 batch this year in a 9×13 pan (recipe below is for a full batch). They were just as good as I remember. If you didn’t make these last year, definitely make them soon! By the way, I don’t think I’ve ever posted the same recipe twice on my blog until now. But these are seriously so easy and delicious. I’ve probably made them 4 times in the last year which is definitely saying a lot since I rarely make a recipe more than once.

One Year Ago: Cadbury Egg Bites

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Sugar Cookie Bars

Yield: ~60 bars

Ingredients:

For the Bars
1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

For the Frosting
1/2 cup butter at room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (optional)

Directions:

For the Bars
Preheat oven to 375 degrees F.

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well.

In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined.

Spread on a greased baking sheet.

Bake for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

For the Frosting
Combine butter and shortening until smooth and creamy.

Add vanilla and salt.

Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency.

Spread over cooled cookie, then cut into bars.

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7 Responses to “Honey Mustard Pretzels”

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    1
    Julie — October 29, 2012 at 11:41 pm

    Good luck with the storm. Be safe, glad to read you turned around and went home thinking about the end of the day!
    I think if I was still in New York state I’d be baking up a storm to prepare for the Sandy Blizzard myself. Here in Alabama we can only hope for the best for you all on the shorelines up there!

  2. #
    2
    Jen — October 30, 2012 at 2:36 am

    Thanks. So far so good where I live. We haven’t list power yet, so that’s good!

  3. #
    3
    Peggy — March 5, 2013 at 8:52 am

    I’m the same way with snacks at home! Once I get some in my hand, it’s over! These would definitely disappear rather quickly in our house, too =)

    • beantownbaker — March 6th, 2013 @ 8:38 pm

      Glad to hear I’m not the only one like that!

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    4
    Sharon — March 8, 2014 at 8:32 am

    I have tried a couple different recipes for the beloved hone mustard pretzels but to no avail…they always remain kind of “sticky”, so I am eager to try yours but I think they too will be sticky….are they?Why can’t you find the honey mustard pretzels anymore except in small bags????

    • beantownbaker — March 8th, 2014 @ 1:14 pm

      I agree. They were a bit sticky the next day. But the first day, they weren’t. If they are when you take them out, just toss them and bake a little while longer.

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    Paula — July 7, 2015 at 8:21 am

    The pretzels were very soft and nasty. I was hoping they were going to be like the Hanover Honey Mustard pretzels but are not at all. They don’t have a lot of flavor and the kids didn’t like that they were soft. I would not make them again.

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