Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 can (16 oz) vanilla frosting (or homemade buttercream)
- Neon food coloring (purple, green, or orange)
- 1 package assorted candy eyeballs (various sizes)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang on the sides. This allows you to lift the bars out easily later. Lightly grease the parchment with non-stick cooking spray.
- In a large mixing bowl or a stand mixer, beat the softened butter and granulated sugar together on medium-high speed. Continue mixing for about 2 to 3 minutes until the mixture looks light and fluffy. Scrape down the sides of the bowl, then add the egg and vanilla extract. Beat again until fully combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Stop as soon as the flour disappears to avoid overworking the dough, which can make the bars tough.
- Press the cookie dough evenly into the prepared baking pan using your hands or a spatula. Bake for 22 to 25 minutes, or until the edges are very lightly golden and the center is set. Do not overbake; they should remain soft. Remove the pan from the oven and let the bars cool completely in the pan.
- Divide your frosting into small bowls and tint them with your favorite neon food colors. Spread the frosting over the cooled bars in swirls or patches. Press the candy eyeballs into the frosting in random patterns—some close together, some far apart. Use the parchment paper to lift the block out of the pan, cut into squares, and serve.
- Cook Time: 40 minutes