Milkshake Cookie Bars

1 cup salted butter, softened

1 cup granulated sugar

2 eggs

2 tsp vanilla extract

2 Tbsp canola oil

3 cups all-purpose flour

2 tsp baking powder

½ cup rainbow sprinkles

Frosting:

1/2 cup white chocolate chips, melted and cooled

1/2 cup salted butter

3 cups powdered sugar

~1/4 cup heavy cream

1/2 tsp cake batter flavoring

whipped cream, if desired

Preheat the oven to 350°F. Spray a 9x13 baking pan with nonstick spray and set aside.

In the bowl of a stand mixer or with an electric hand mixer, cream together the salted butter and granulated sugar until light in color and fluffy in texture.

Scrape the sides of the bowl and add in the eggs, vanilla, and canola oil. Mix until combined.

Next, add the flour, baking

powder, and rainbow sprinkles. Mix until a soft dough forms.

Press the dough into the prepared baking pan evenly.

Bake at 350°F for 15-18 minutes or until the dough has puffed up and the center no longer looks wet and glossy. Allow the cookie bars to cool completely before frosting.

First, melt the white chocolate chips in the microwave by heating them at full power for 30 seconds and then stirring. Repeat until the white chocolate is completely melted. Set aside.

With a stand mixer or with an electric hand mixer, cream the butter.

Alternate adding 1/2 cup of powdered sugar with just enough heavy cream to bring the mixture together. Repeat until all of the powdered sugar has been added. The frosting should stay thick.

Next, mix in the cake batter flavoring. Once incorporated slowly mix in the melted white chocolate.

You can further adjust the thickness of your frosting by adding more heavy cream, if desired.

Spread on the cooled cookie bar and top with sprinkles.

Cut into bars and then top each bar with a dollop of whipped cream.

Store in the fridge and serve chilled. Enjoy!