- ½ cup (113g) unsalted butter, room temp
- 1 cup (198g) granulated sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 2 ½ cups (300g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 2/3 cup (192g) BRINS Salted Concord Grape Spread
Glaze & Decoration:
- ¾ cup + 2 Tbsp (100g) confectioners’ sugar, sifted
- 1 tsp vanilla extract
- 1–2 Tbsp whole milk
- India Tree Primary Colours Set: red and blue
- sprinkles 
- Grease and line an 8" x 8" metal baking pan with parchment paper; set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
- Add eggs and vanilla, mixing until thoroughly combined.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Add ⅓ of the flour mixture to butter mixture, mixing on low until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
- Place dough in fridge to chill for at least 20 minutes. In the meantime, heat oven to 375°F.
- Once your dough has rested and chilled, divide into 2 equal pieces (~ 355g each). Press one half of dough into an even layer in bottom of prepared baking pan, then place pan in freezer for 10–15 minutes. Return other dough half to fridge.
- Retrieve pan from freezer, then remove dough slab from pan by pulling up on the parchment paper. Set dough slab on a small baking sheet and return to freezer.
- Re-grease and re-line your baking pan with parchment paper. Retrieve second half of cookie dough from fridge, then press into bottom of pan.
- Using an offset spatula or the backside of a spoon, spread grape jam into an even layer over cookie dough.
- Retrieve dough slab from freezer. Place it face down onto grape jam, gently peel off the parchment, then press slab into jam layer.
- Bake cookie bars for 25–30 minutes or until edges are set and top is golden brown.
- Transfer pan to wire rack and allow cookie bars to cool completely.
- Place a rimmed baking sheet under wire rack. (This’ll be catching any runaway glaze!) Remove totally cool cookie bar brick from pan by pulling up on the parchment paper. Flip upside down and place on wire rack.
NOTE: Flipping turns the super-duper flat bottom cookie layer into the top. This gives the glaze an ultra-even surface to spread out on.
- In a small bowl, whisk together confectioners’ sugar, vanilla, and milk. Add food colouring, then whisk until thoroughly combined. 
NOTE: If you’d like your glaze to be thinner, add more milk. If you’d like it to be thicker, add more confectioners’ sugar.
- Pour glaze evenly over cookie bars, spreading with an offset spatula if necessary. Scatter sprinkles on top.
- Allow bars to sit at room temperature until glaze is set (1–2 hours). After glaze has hardened, cut cookie slab into 15 bars. 
- We used Sweetapolita Birthday Party sprinkle blend from A Few of Our Favourite Things (Remix).
- For our glaze’s purple hue, we used 7 drops of red and 9 drops of blue from the India Tree Primary Colours Set.
- To get 15 even bars, they will need to be 1 3/5 inches by 2 2/3 inches (1.6" x 2.667").
Slightly adapted from: Cambrea Bakes