Preheat the oven to 350 degrees and line an 8x8 pan with parchment paper.
Add all ingredients (excluding the chocolate chips and sprinkles) to your food processor.
Combine until the mixture is thick and creamy with no big clumps remaining.
Add the chocolate chips and rainbow sprinkles and pulse to combine in short bursts (you don't want to overmix and break them up into tiny pieces).
Scoop the dough into your lined pan and use a spatula to spread it into an even layer.
Sprinkle the extra rainbow sprinkles over the top.
Bake at 350 degrees for 25-30 minutes until they're just set but still slightly soft in the center.
Remove from oven and cool to room temperature then transfer to the refrigerator for another 30 minutes to cool completely before cutting (this will make them much easier to cut).
Serve straight out of the fridge or warmed in the microwave for 10 seconds for that out of the oven, soft, gooey texture. Enjoy!
Store in an airtight container in the fridge for a week or in the freezer for 1-2 months.
