Triple Vanilla Bars (egg-free)

These are sweet. And vanilla-y. I think the name got that across but, just in case, I’m warning you. :)


These frosted cookie bars are pretty and decadent and easy peasy. They are also a total fluke, to be honest.


I have this somewhat bad habit of NOT using recipes. Since I’m a pretty decent cook and rather adept baker, this is not generally a problem and no one in my family complains. The problem, you see, is when I start tossing ingredients together and don’t bother taking a mental inventory before I begin. Things like this happen…


Yesterday, during quiet time (AKA that span of time when I had no little children watching me), I decided I’d like something sweet. In my house, if you want something sweet, you probably have to make it yourself. No problem.


Humming along, I tossed a stick of butter in a bowl. Added some sugar. Got out the baking soda. Reached in the fridge…




Our farm had been out of eggs when I picked up our produce and I hadn’t yet gotten to the other one. I had used the last of ours in a double batch of zucchini bread.


No eggs.


Well… hmm. I had all this buttery sugary goodness in a bowl. I needed to do something with it.


I did. Here you go. Triple Vanilla Bars. They’re mighty tasty. They’re also egg-free. :)


  • 1/2 cup butter (straight out of the fridge, baby!)
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 1 1/8 cup unbleached all-purpose flour
  • 1 tablespoon vinegar
  • 1 cup white chocolate chips



Preheat oven to 350. Spray 9″ round cake pan with cooking spray (or grease with butter.)

Cream butter and sugar. Add baking soda, salt, and vanilla; beat until smooth. Gradually add in flour, then vinegar. Finally, mix in white chocolate chips.

Spread evenly in prepared pan. Bake for 20 minutes. It should look pretty puffy when you pull it out of the oven. Don’t be alarmed when it settles.




  • 2 cups powdered sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla
  • 1-2 tablespoons cream (or milk, if you don’t have cream)



Dump powdered sugar, vanilla, and melted butter into a bowl. Gradually drizzle in cream (milk), whisking constantly until desired consistency. We’re shooting for a nice, thick buttercream here– not a glaze.


Once bars are fully cooled, spread with a thick layer of frosting. Garnish with additional white chocolate chips, if desired.

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