Fairy Bread, a mainstay of Australian children’s birthday parties, is transformed into delicious, buttery, sugar cookie bars drenched in sprinkles!
I feel compelled to warn you that this article will be really bright. Extremely vibrant, with all the hues of the rainbow. SPRINKLES ALL OVER. Get yourself ready.
- Let’s start with a quick quiz:
- Fairy Bread Sugar Cookie Bars
- What is fairy bread topping made of?
- How to jazz up box sugar cookies?
- What makes sugar cookies puff up?
- Why are decorated sugar cookies so hard?
- Why is fairy bread only in Australia?
- Why do Australians like fairy bread?
- What happens when you add an extra egg to cookies?
- What can you add to sugar cookies to make them taste better?
- How do you get the crackle effect on sugar cookies?
Let’s start with a quick quiz:
- Do you understand what 100s and 1000s are?
- Have you ever thought of slathering a slice of cheap white bread with cheap butter and sprinkling it with nonpareils?
Nonpareil sprinkles (aff link) are what they call 100s and 1000s in the UK and Australia. You know, the small round, rainbow-colored sprinkles that bounce all over the place if they come into contact with anything other than frosting and wind up in places you wouldn’t expect to find them months later?
Nonpareils are clearly not my preferred sprinkling. Nonetheless, they are required for Fairy Bread. Fairy Bread Sugar Cookie Bars, for example.
I tried Fairy Bread and it’s fair to say it’s not for me. It’s simply just white bread, butter, and sprinkles. Nothing has been roasted, warmed, or baked. I didn’t like the combo of butter and sprinkles.
But it got me wondering about the bottle of LorAnn Butter Vanilla Bakery Emulsion (aff link) that was gathering dust in my cabinet. And that aim is plainly to prepare frosting for my delicious, buttery sugar cookie bars.
If you intend to making these for a party, a 913 pan will yield 32 little triangles. Since they’re rich and thick, this isn’t the type of dessert you’ll eat aimlessly while chatting with friends.
When I delivered them to my workplace, everyone went insane. As I informed everyone I’d brought them in, there was a rush towards the kitchen. They’ve been characterized as rainbow-colored bars of paradise. How can you possibly say no to that?
Fairy Bread Sugar Cookie Bars
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- 9×13 baking pan
- Paper made with parchment
- blending bowls
- Mixing Stand
Sugar Cookie Bars
- 8 oz. room temperature cream cheese
- 1 cup room temperature unsalted butter
- granulated sugar 1 cup
- 1 room temperature egg
- 1 tsp pure vanilla extract
- 1 tablespoon almond extract
- 2 cups of all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- room temperature cupunsalted butter
- 2 to 3 cups sugar, to taste
- 1 teaspoon butter vanilla baking emulsion, LorAnn brand affiliate link
- As needed, 2-3 tablespoons heavy cream
- Nonpareils in rainbow colors
Sugar Cookie Bars
- Preheat the oven to 350 degrees Fahrenheit. Line a 913 baking dish with parchment paper and gently coat with nonstick spray. Set aside.
- In a large mixing bowl, cream together the butter and cream cheese using the paddle attachment of your mixer until blended and creamy.
1 cup unsalted butter, 8 ounces cream cheese
- Add the sugar and mix well, scraping down the sides of the bowl as required.
1 cup sugar, granulated
- Beat in the egg, vanilla, and almond extracts until combined.
1 egg, 1 tsp pure vanilla essence, and 1 tsp almond extract
- a pinch of salt, 2 teaspoon baking soda
In a medium mixing basin, combine the flour, baking powder, baking soda, and salt.
1 teaspoon baking powder, 2 cups all-purpose flour
- Mix the dry and wet ingredients together until a soft dough forms. It’ll be hefty!
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean or with just a few wet crumbs, or until the dough is equally distributed in the prepared baking dish.
- Let to cool in the pan for 5 minutes before removing with the parchment paper and cooling entirely on a cooling rack.
- 4 tablespoons unsalted butter
In a large mixing bowl, beat the butter with the paddle attachment on high speed until smooth.
- Add the butter emulsion and then, a little at a time, the powdered sugar, and beat on high speed until light and fluffy. If necessary, add heavy cream one tablespoon at a time to get the appropriate consistency.
1 teaspoon butter vanilla bakery emulsion, 2-3 tablespoons heavy cream
- Top with as many rainbow nonpareils as you want. Cut into triangles before serving.
Nonpareils in rainbow colors
– Since these are dense, you’ll want them in small triangles. To do that, start by cutting the bars into 2 rows of 4 rectangles.
– Next, cut each of those 8 rectangles diagonally to form 16 triangles.
– Then cut each of the rectangles again, diagonally in the opposite direction.
– You should end up with 32 small triangles that are perfect for serving!Storage:
Best served same day, but can be kept in the fridge for up to 5 days in an airtight container. The sprinkles will bleed into the frosting a bit as time goes by.