Over-the-Top Decadent Desserts: Funfetti White Chocolate Chip Cookie Bars

Hold the phones, people! I have struck gold. Sweet, delicious gold.

No one loves “cake batter” flavored ANYTHING more than I do.  It all started rather innocuously when I tried cake batter ice cream about a decade ago at Cold Stone Creamery, and now it is my life’s mission to seek out all foods in the cake batter flavor family. Imagine my delight when alternative uses for Funfetti cake mix became all the rage on Pinterest.

Queue this delicious recipe: Funfetti White Chocolate Chip Cookie Bars

I may have taken the Lord’s name in vain the first time I tasted one of these bars. Or perhaps it wasn’t in vain. Funfetti may have been sent from Heaven above.

Before I get to the recipe (printable here), a couple of thoughts on decadent desserts:

First of all, anything requiring a small pan is almost guaranteed to be overwhelmingly delicious. You look at the recipe in disdain because it only makes an 8X8 pan. Why bother? Small pans means smaller pieces means something really sweet going on. And really, smaller pieces is only a guideline.

Speaking of sweetness, I do not subscribe to any theories, nor do I use any language containing the words, “Too Sweet.” If you find yourself ever using that phrase, you probably want to back out right now. This will be too much for you.

Funfetti White Chocolate Chip Cookie Bars

Onto the recipe now.

Funfetti White Chocolate Chip Cookie Bars

* can be made in a 9-inch round pan or a 9X9 inch square pan


¾ cup butter

½ cup sugar

¼ cup brown sugar

1 egg

1 tsp vanilla

1 box Funfetti or rainbow chip dry cake mix

2 tsp cornstarch

2-3 tsp sprinkles (optional?)

1 cup white chocolate chips


1. Cream butter and sugar together in a mixer until light and fluffy.

2. Add egg and vanilla and mix well.

3. Add dry cake mix, cornstarch and sprinkles. Mix well. Dough will be thick and sticky.

4. Stir in chocolate chips.

5. Place dough in plastic wrap and refrigerate 4 hours or overnight.

6. When ready to bake, preheat oven to 350 degrees.

7. Cut parchment to fit bottom of pan. Grease underneath the parchment and again over the top, then grease the sides of the pan.

8. Press dough evenly into pan.

9. Bake 20-25 minutes. The edges should be golden brown. The center may appear undercooked, but it will finish cooking and firm up as it cools.

10. If removing from pan, allow to cool completely. If not, get a fork and dig in!

A center piece is always the best!!
A center piece is always the best!!

Worth the wait, my friends. Worth the wait. I’m still coming out of the sugar coma, but I had a great time while under the influence of these chewy, gooey Funfetti bars.



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