Twinkle Twinkle Star Bars (Printable)

Buttery shortbread base topped with smooth vanilla frosting and sparkling star-shaped sprinkles.

# Components:

→ Shortbread Base

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Vanilla Frosting

05 - 1/2 cup unsalted butter, softened
06 - 2 cups powdered sugar, sifted
07 - 2 tablespoons milk
08 - 1 teaspoon pure vanilla extract
09 - Pinch of salt

→ Decoration

10 - 1/4 cup star-shaped sprinkles
11 - Edible glitter or sanding sugar, optional

# Method:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a mixing bowl, cream softened butter and granulated sugar until light and fluffy.
03 - Add flour and salt to the butter mixture; mix until just combined forming a soft dough.
04 - Evenly press the dough into the prepared pan and smooth the top with a spatula.
05 - Bake for 22 to 25 minutes until edges turn lightly golden. Allow to cool completely in the pan.
06 - Beat softened butter and powdered sugar until creamy. Incorporate milk, vanilla extract, and salt; beat until fluffy and spreadable.
07 - Spread the vanilla frosting evenly over the cooled shortbread base.
08 - Top with star-shaped sprinkles and optionally edible glitter or sanding sugar.
09 - Refrigerate for 15 minutes to set frosting. Lift out using parchment overhang and cut into 12 bars.

# Expert Advice:

01 -
  • The shortbread base is rich yet tender, creating the perfect foundation for the creamy frosting.
  • The vanilla frosting is smooth and fluffy, balancing sweetness and flavor beautifully.
  • Star-shaped sprinkles add a fun, whimsical touch ideal for any celebration.
  • Preparation is straightforward and suitable for bakers of all skill levels.
  • Versatile dessert that pairs well with drinks like sparkling Moscato or milk.
02 -
  • Use parchment paper with an overhang to easily lift the bars from the pan without breaking.
  • Ensure the butter is softened but not melted for the best shortbread texture.
  • Sift powdered sugar to avoid lumps in the frosting for a smooth finish.
  • Chill frosting-covered bars before slicing to achieve clean, neat cuts.
  • Store bars in an airtight container refrigerated for up to 5 days.
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