Indulge in the fun and colorful flavors of these Hundreds and Thousands Cookie Bars. Made with a buttery cookie crust and topped with a colorful sprinkle of hundreds and thousands, these bars are the perfect dessert for satisfying your sweet tooth and adding a touch of fun to your day.
Despite its impressive flavor, this recipe is actually quite easy to make with simple ingredients and straightforward instructions. It's a perfect dessert for those who want to impress their guests with a stunning dish without spending hours in the kitchen. Try this recipe today and discover the perfect blend of fun and indulgent flavors in every bite!
Why you'll love this
Fun and colorful
These Hundreds and Thousands Cookie Bars are the perfect dessert for adding a touch of fun and color to your day. The bright and colorful sprinkle of hundreds and thousands adds a fun and playful element to this delicious dessert.
Easy to make
Despite its impressive flavor, this recipe is actually quite easy to make with simple ingredients and straightforward instructions. It's a perfect dessert for those who want to impress their guests with a stunning dish without spending hours in the kitchen. The frosting is colored thanks to raspberry jam so no food coloring needed here.
Perfect for any occasion
These Hundreds and Thousands Cookie Bars are perfect for any occasion, from a casual family dinner to a formal celebration. They're a fun and playful dessert that's loved by many, and the deliciously indulgent taste and colorful appearance make them a surefire hit with everyone who tries them.
Ingredients and substitutions for Hundreds and Thousands Cookie Bars
- Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
- Sugar: Confectioners or icing sugar dissolves into the buttercream and the superfine or caster sugar adds to the sugar portion of our cookies creating a nice balance without making them overly sweet.
- Eggs: The egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Baking powder: This helps our cookies rise so they are not stodgy.
- Raspberry Jam: The color and flavor of the buttercream is thanks to jam which means we don't need any food coloring.
- Sprinkles: Traditional hundreds and thousands sprinkles work best here, but you do you and add whatever sprinkles you wish!
See recipe card for quantities.
Variations
You can definitely change up the dish by changing the following:
Chocolate: You could use cocoa powder in the cookie base (omiting a portion of flour so as not to create dry cookies) or add melted chocolate or cocoa powder to the buttercream.
Fruity cookie base: Adding a few tablespoons of freeze dried fruit powder from blueberries to raspberries for a twist on the vanilla cookie base.
Equipment needed to make this
Greaseproof paper: Lining your baking tray will make getting the soft cookies off easy.
Hand or stand mixer: To whip the cookie dough and that buttercream, this is best done with a mixer.
Mixing bowl: You’ll need two medium mixing bowls to mix the cookie dough and buttercream.
Offset spatula: A small offset spatula will help you smooth out the buttercream nice and evenly. A butter knife or back of a tablespoon will also do the trick.
Square tin: A 18×18 cm or 7×7 inch square baking tin works well here, though a rectangle tin would also work well.
FAQ's for the best Hundreds and Thousands Cookie Bars
Can I make cookie bars ahead?
Yes!! They are great up to two days after baking with the buttercream frosting, before it's better to put them in the fridge, though that might dry the cookies out a little.
More kiwi classics you’ll enjoy
How to make Hundreds and Thousands Cookie Bars:
Preheat oven to 180C/350F and line a square baking tin with greaseproof paper.
Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes.
Add in the egg and vanilla extract and combine until smooth, approximately 1 minute.
Add your flour and baking powder and beat on the lowest setting until the flour has just been combined and no dry portions remain in your bowl.
Pour the mixture into your tin and press firmly with your hand and then even out with an offset spatula into your baking tin.
Place in the oven and bake for 20 minutes or until ever so slightly golden.
Remove and allow to cool completely.
To make the buttercream filling, place the butter and sugar into a bowl and beat on medium with an electric mixer until pale and fluffy, approximately 4 minutes.
Add in the raspberry jam and salt and stir until fully combined.
Remove the bars from the tin and mark out the edges where you will cut your cookies.
Spoon the buttercream on top of the cookie and smear to the very edges, swooshing a little.
Sprinkle over the hundreds and thousands sprinkle.
Slice and serve.
Enjoy!
Hundreds and Thousands Cookie Bars
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 16
- Category: Cookies
- Cuisine: New Zealand
Description
Hundreds and Thousands Cookie Bars includes a vanilla butter cookie base smeared with raspberry buttercream and topped with hundreds and thousands sprinkles for a twist on a Kiwi classic!
Ingredients
Vanilla butter cookies
100 grams / 3.5 ounces butter, room temperature
100 grams / ½ cup superfine/caster sugar
1 large egg, room temperature
2 teaspoons vanilla extract
267 grams / 1 ⅔ cups plain flour
6 grams / 1 ½ teaspoons baking powder
Raspberry buttercream
100 grams / 3.5 ounces butter, softened
90 grams / ¾ cup + 1 tablespoon confectioner/icing sugar, sifted
20 grams / 2 tablespoons raspberry jam, seeds strained
¼ teaspoon sea or kosher salt
2 tablespoons hundreds and thousands sprinkles
Instructions
Vanilla butter cookies
- Preheat oven to 180C/350F and line a square baking tin with greaseproof paper.
- Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes.
- Add in the egg and vanilla extract and combine until smooth, approximately 1 minute.
- Add your flour and baking powder and beat on the lowest setting until the flour has just been combined and no dry portions remain in your bowl.
- Pour the mixture into your tin and press firmly with your hand and then even out with an offset spatula into your baking tin.
- Place in the oven and bake for 20 minutes or until ever so slightly golden.
- Remove and allow to cool completely.
Raspberry buttercream
- To make the buttercream filling, place the butter and sugar into a bowl and beat on medium with an electric mixer until pale and fluffy, approximately 4 minutes.
- Add in the raspberry jam and salt and stir until fully combined.
- Remove the bars from the tin and mark out the edges where you will cut your cookies.
- Spoon the buttercream on top of the cookie and smear to the very edges, swooshing a little.
- Sprinkle over the hundreds and thousands sprinkle.
- Slice and serve.
- Enjoy!
Notes
Recipe by Roamingtaste
Nutrition
- Serving Size: 1 cookie bar
- Calories: 206 calories per serve
Keywords: butter cookie, cookie bars, new zealand baking
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