Let Me Tell You About These Cookie Cutter Sprinkle Chocolate Bars…
Alright, pull up a chair because I promise this isn’t your run-of-the-mill recipe intro. Cookie Cutter Sprinkle Chocolate Bars were born in my kitchen one Saturday when I’d planned cookies but realized (halfway in, classic me) that I had no eggs and almost zero patience left. So I raided the pantry for chocolate. Found half a bag of sprinkles and the old Christmas cookie cutters I keep meaning to donate but—let’s be honest—I’m never actually parting with those. The result? Well, let’s just say my niece calls them “chocolate party windows” and refuses to eat anything else when she visits, which would probably annoy me if I didn’t also sneak two or three myself every single time. (And don’t judge, but once I made these as a midnight snack. Regrets? Not a one.)
Why You’ll Love This (Even If Your Oven Hates You)
I make this when my energy is low but my sweet tooth is loud. My family absolutely demolishes these bars in the blink of an eye, especially if there’s a movie night. They’re basically edible crafts—hard to mess up, though yes, I once managed to spill melted chocolate all over the dog’s tail (don’t ask). Bonus: There’s zero baking, so you can whip these up even when your oven decides it’s on strike (as mine has been known to do mid-December). And, the kitschy shapes just make them way more fun than regular bars—who said chocolate can’t be shaped like a dino?
What You’ll Need (Plus Swaps & Shortcuts)
- 350g (about 12 oz) good-quality chocolate, any kind—I mix dark & milk but sometimes all I have is supermarket chocolate chips and it’s fine!
- 3 tbsp coconut oil (my gran always used butter, and it still works, just a bit richer)
- 1 cup rainbow sprinkles (You can also use mini M&Ms, crushed nuts, or honestly whatever’s lurking in your baking stash)
- 1/2 tsp sea salt (optional, but I’m a salt-with-sweet fiend—skip it if you like)
- Nonstick cooking spray or a bit of parchment
- Cookie cutters—assorted silly shapes are always more fun but anything you’ve got will do
Here’s (Roughly) How It Goes Down
- Line a tray or big plate with parchment. If you don’t have parchment, I’ve gotten away with foil (it crinkles but…eh, chocolate is forgiving).
- Pop your cookie cutters down on the lined tray. Space them out. (I always cram too many on—don’t).
- Melt your chocolate and coconut oil together in short bursts in the microwave (about 30 secs, stir, then more if needed) OR over a double boiler if you’re feeling fancy/patient. This is where I usually sneak a spoonful, but, you know… chef’s privilege.
- Pour the melted chocolate mixture into the cookie cutters. Not too thin! You want these to be bars, not delicate little flimsies (learned that by, um, overenthusiastic spreading).
- Sprinkle generously—it’s literally impossible to overdo it. Pat a few in if you must. Salt on top if you like that vibe.
- Now into the fridge with the whole tray. Give it at least 30-45 minutes. Though, on a cold winter day, the garage actually works even better (if you can keep the kids/dogs out of it).
- Once set, pop them out of the cutters—wiggle gently and they should slide. If they stick, a butter knife helps, or just eat them with a spoon (I won’t tell anyone!)
Things I’ve Actually Messed Up (So You Don’t Have To)
- If you pour the chocolate too thin, they break coming out. But—actually—still tasty, so not a disaster.
- Once left out on the counter during a heatwave…let’s just say chocolate puddle is not ideal.
- I sometimes use too-small cookie cutters and the bars are so thick you need a fork! Maybe avoid that.
Go Rogue: Variations (& Fails)
- I once stirred in mini pretzels before pouring the chocolate—unreal crunch.
- Chopped dried cherries? Amazing paired with dark chocolate.
- Kids like white chocolate swirled with food coloring—it looks a tad bonkers, but fun. (Once tried marshmallows + gummy bears, but it got weirdly chewy, so maybe not…)
Tools? Mostly the Basics
You’ll want: microwave (or stove and a pot), mixing bowl, spoon, tray/plate, cookie cutters. Don’t have cookie cutters? Actually, a drinking glass rim works all right for circles. Or hey, just make big slabs and break them up like bark.
How I Store These (But They Never Last…)
Airtight container, pop wax paper between layers. In theory, you can keep them for up to a week in the fridge. But honestly, in my house, they might make it 24 hours if you hide them behind the tin of lentils. (If you try freezing, the sprinkles can bleed a bit—just fair warning.)
How to Serve ‘Em (& Weird Family Traditions)
Serve straight from the fridge for snap! We’ve been known to sandwich a scoop of vanilla ice cream between two—total mayhem but so good. Sometimes I’ll stick a lollipop stick in before chilling; the kids call them “lolly bars.” Result: smiles and sticky faces.
Stuff I Wish I’d Known (So, Pro “Tips”)
- I tried rushing the chill once—chocolate wasn’t set and it flopped out of the cutter in gooey blobs.
- Don’t overheat the chocolate or it seizes. (Turned my first batch into, well, chocolate paste. Still ate it though…with a spoon).
The Questions I Always Get…
- Do I have to use coconut oil? Nah—not at all. Butter works, or skip it for a firmer bar. Slightly different melt, but still great.
- What’s the best chocolate? Honestly, try with what you like. I love Aldi’s dark, but my friend swears by Ghirardelli. Here’s a handy test of good chocolate brands from Serious Eats.
- How do you clean chocolate off a dog’s tail? Haha, don’t ask—honestly, try baby wipes and a bribe (for the dog, not you). For your hands: warm water, lick fingers clean, repeat.
- Can I make these dairy free? Yep! Use cocoa butter or a plant-based chocolate. I learned a bit on that Minimalist Baker guide.
- Do sprinkles melt? Not really unless you torch them (not recommended). They hold up well, except maybe in Arizona August heat!
Alright, now for a quick left turn: I once brought a plate of these bars to a potluck, and an elderly neighbor mistook them for jewelry due to their bright colors and cookie-cutter shapes. She picked one up thinking it was a brooch. Still wish I’d gotten a picture of her face when she realized it was chocolate! Point is, these bars are sort of magical—great for every age, every occasion, and every craving.
Happy making! (Don’t forget the sprinkles. Or do, if you’ve got rainbow dust…)
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or vegetable oil
- 1/2 cup colorful sprinkles
- 1/2 cup mini marshmallows
- 1/2 cup crisped rice cereal
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
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1Line a baking sheet with parchment paper and set out assorted cookie cutters.
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2In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until fully melted and smooth.
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3Stir in vanilla extract and salt, then fold in mini marshmallows and crisped rice cereal.
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4Spoon the chocolate mixture into cookie cutters on the parchment-lined sheet, smoothing the tops.
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5Top liberally with sprinkles. Chill the sheet in the refrigerator for at least 20 minutes, or until set.
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6Carefully remove the bars from the cookie cutters and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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