• Preheat oven to 350°. Line an 8x8 or 9x9 pan with parchment paper and grease with butter.
• In a small saucepan melt butter over low heat. Set aside for 10 minutes.
• Once butter has cooled slightly add butter and both sugars to the bowl of a stand mixture and using the paddle attachment mix on medium speed until light and fluffy, about 2 minutes.
• Add in eggs one at a time, scraping down the sides and bottom of the bowl between each addition. Add in vanilla extract.
• In a separate bowl combine flour, baking powder and salt. With the mixer off, slowly add the dry ingredients to the wet ingredients and then mix on low speed until just combined.
• With a spatula fold in white chocolate chips, 6 of the Golden Oreos, and sprinkles until evenly distributed. Scrape batter into prepared pan and smooth with a spatula. Press the remaining 2 Golden Oreos into the surface of the batter.
• Bake at 350° for 25-35 minutes until the middle is set and the edges are very light golden brown or a toothpick inserted into the middle comes out clean.

Buttercream Icing

• While the blondies are baking leave out 8 tbsp of butter to soften to room temperature.
• Once butter is softened add butter and 1 cup of powdered sugar, the vanilla extract and the salt to a mixing bowl with the paddle attachment. Starting out on low combine ingredients. Once powdered sugar is combined turn up to medium speed and add an additional cup of powdered sugar and 2 tbsp of heavy whipping cream. Continue to whip until fully combined and creamy. Add additional powdered sugar/heavy whipping cream to reach the taste and consistency you prefer.
• Once blondies are completely cool fill a resealable sandwich bag with icing and cut a small section of the corner off and pipe thin lines across the blondies. Can also frost entirety of blondies if you prefer with an offset spatula. Top with rainbow sprinkles and slice into 12 squares.