Author: Chelsea Lords
1/2 cup butter, at room temperature (no substitutions)
1/2 cup white sugar
1 teaspoon vanilla extract
1 (14 ounce) can sweetened condensed milk
1/8 teaspoon salt
1 cup yellow cake mix, dry
1 and 1/3 cup flour, spoon and level
2 cups (1 bag) white chocolate chips, separated
1/3 cup + 4 tablespoons sprinkles, separated
1/2 teaspoon vegetable oil
Using parchment paper, line an 8 x 8 baking pan. If you don’t line the pan, these likely won’t come out very well if at all.
In a medium sized bowl, using hand mixers, cream together the butter, white sugar, and vanilla extract until light and creamy.
Beat in the sweetened condensed milk until completely combined.
Beat in the salt, yellow cake mix, and flour (make sure to not pack in the flour, use a spoon and scoop the flour into the measuring cup).
Beat until completely combined. If it is still super sticky, add a tablespoon or two more of flour.
Using a wooden spoon, stir in one cup of white chocolate chips and 1/3 cup of sprinkles.
Press the mixture into the lined 8 x 8 baking pan.
In a small microwave safe bowl, combined 1 cup white chocolate chips with 1/2 teaspoon vegetable oil. Microwave in bursts of 30 seconds, stirring in between the bursts for 15-20 seconds. Be patient and take your time stirring the chocolate so it doesn’t burn. The chocolate is still melting when it is out of the fridge so it is important to stir it for a while.
Using a spatula spread the white chocolate evenly over the bars.
Sprinkle the remaining sprinkles (more or less if desired) over the white chocolate.
Allow to harden and set up in the fridge for about 3 hours.
Return any leftovers to the fridge.