Pin It Twinkle Twinkle Star Dessert Bars bring a touch of magic to any gathering with their buttery shortbread base and creamy vanilla frosting. Topped with sparkling star-shaped sprinkles, these bars are not only delightful to the taste buds but also a feast for the eyes, making them perfect for parties and special celebrations.
Pin It Creating these bars is a joyful experience, from mixing the soft dough to seeing the golden edges emerge from the oven. The frosting is luscious and fluffy, bringing the shortbread to life, while the whimsical stars on top add that final celebratory touch.
Ingredients
- Shortbread Base
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1/4 tsp salt
- Vanilla Frosting
- 1/2 cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 2 tbsp milk
- 1 tsp pure vanilla extract
- Pinch of salt
- Decoration
- 1/4 cup (40 g) star-shaped sprinkles
- Edible glitter or sanding sugar (optional)
Instructions
- 1. Preheat oven
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- 2. Cream butter and sugar
- In a mixing bowl, cream together softened butter and granulated sugar for the shortbread base until light and fluffy.
- 3. Mix in dry ingredients
- Add flour and salt; mix until just combined and a soft dough forms.
- 4. Press dough into pan
- Press dough evenly into the prepared pan. Smooth the top with a spatula.
- 5. Bake shortbread
- Bake for 22–25 minutes, or until edges are lightly golden. Cool completely in the pan.
- 6. Prepare frosting
- For the frosting, beat together softened butter and powdered sugar until creamy. Add milk, vanilla, and salt; beat until fluffy and spreadable.
- 7. Frost the bars
- Spread frosting evenly over cooled shortbread base.
- 8. Decorate
- Decorate with star-shaped sprinkles and a touch of edible glitter or sanding sugar if desired.
- 9. Chill and serve
- Chill for 15 minutes to set frosting, then lift out of the pan and cut into bars.
Zusatztipps für die Zubereitung
Make sure your butter is softened but not melted for ideal creaming. Press the dough firmly and evenly into the pan to ensure uniform baking. Allow the bars to cool completely before frosting to prevent melting or sliding.
Varianten und Anpassungen
For a lemony twist, add 1 tsp finely grated lemon zest to the shortbread base. Stir in white chocolate chips for extra richness. Use different colored sprinkles or shapes to match seasonal or party themes.
Serviervorschläge
Pair these dessert bars with a glass of sparkling Moscato for adults or a cold glass of milk for kids. They also make a great treat to pack in lunchboxes or serve at holiday gatherings.
Pin It With these tips and the easy-to-follow steps, you can create beautiful and delicious Twinkle Twinkle Star Dessert Bars that will enchant everyone at your next event. Enjoy the magic of baking and the sparkle of celebration in every bite!
Recipe FAQs
- → What temperature is best for baking the shortbread base?
Preheat the oven to 350°F (175°C) and bake the shortbread bars for about 22-25 minutes until the edges are lightly golden.
- → How do I achieve a creamy vanilla frosting?
Beat softened butter with powdered sugar until creamy, then add milk, vanilla extract, and a pinch of salt. Continue beating until light and fluffy for easy spreading.
- → Can I customize the decoration on the bars?
Yes, star-shaped sprinkles add a festive touch, and you can also use edible glitter or sanding sugar for extra sparkle.
- → How long should the bars chill before serving?
Chill the frosted bars for about 15 minutes to allow the frosting to set firmly before cutting into bars.
- → Are there any suggested flavor variations?
Adding lemon zest to the shortbread dough or white chocolate chips can provide a fresh twist and richer taste.
- → What tools are recommended for preparation?
Use an 8x8-inch baking pan lined with parchment paper, an electric mixer for frosting, mixing bowls, and a spatula for spreading.