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1
Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, leaving edges hanging over slightly for easy removal later.
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2
In medium bowl, break up 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies; knead in 2 tablespoons pastel-colored candy sprinkles until well blended. Press mixture in pan.
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3
Bake 20 to 23 minutes or until set and edges are golden brown. Cool completely in pan on cooling rack, about 1 hour.
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4
Remove from pan by lifting edges of parchment paper. Cut into 4 rows by 4 rows; drizzle with 1/2 cup white vanilla baking chips, melted. Immediately sprinkle with 1 tablespoon pastel-colored candy sprinkles.
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