Confetti Bars

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Spring Confetti Bars start with a white chocolate cookie base and are topped with gooey marshmallows, spring-colored M&M’s, pastel sprinkles, and more white chocolate! These easy dessert bars are sure to please a crowd!

For more cookie recipes, try these lemon curd cookiesM&M Cookies, or bakery style chocolate chip cookies.

Image of Confetti Bars stacked on top of each other, ready to be eaten.

Confetti Bars

Growing up, my mom often made these funfetti bars for my siblings and me. They were definitely one of our favorite desserts (along with her famous carmelitas).

For her confetti bars, she’d use a chocolate chip cookie base, loads of marshmallows, colorful sprinkles, miniature chocolate chips, and chocolate-covered pretzels. I’m putting a fun twist on her bars by adding springtime M&M’s, white chocolate chips, and pastel sprinkles. They’re every bit as good as her original confetti bars, but perfectly festive for springtime!

These Confetti Bars would make the perfect Easter dessert!

Process shots--Images of the dry and wet ingredients; being added and mixed for the dough base; and then pushed into the pan and baked.

How to make Confetti Bars

The step-by-step photos in the collage above this text correlate to the numbered descriptions below.

  1. Cream butter and sugars together.
  2. Mix until smooth, creamy, and light.
  3. Add one egg, one egg yolk, and vanilla extract. Discard the whites of the one egg or use them in this egg wrap recipe.
  4. Add dry ingredients.
  5. Mix until a thick dough forms and then add in the white chocolate chips.
  6. Stir the chips in to finish the Confetti Bars dough.
  7. Press dough into a parchment paper-lined 9×13-inch pan.
  8. Bake until no longer glossy on top and lightly browned at the edges.
  9. (Process photos shown below:) Add marshmallows immediately after removing from the oven, and then return to the oven for 1 and 1/2 minutes.
  10. Remove from the oven, sprinkle on M&M’s, white chocolate chips, and finally sprinkles. Let Confetti Bars sit until firm before cutting.

Process shots-- images of the marshmallows; M&M's, and white chocolate chips being added to the bars.

Quick tips

  • If you have a food scale, I highly recommend weighing the flour for an accurate measurement. With too much flour packed into a measuring cup, the cookie base on these confetti bars becomes dense (less cookie-like). No food scale? No problem, just be sure to spoon and level the flour into the measuring cup.
  • Let bars completely cool: Confetti Bars need at least an hour (or two) to cool before cutting them into individual pieces. If you cut too soon, the marshmallow layer tends to separate from the cookie layer.
  • Use fresh marshmallows: The newer and softer the marshmallows, the better the topping on these bars will taste.
  • If you’re concerned about the sweetness of these confetti bars, leave off the top layer of white chocolate chips and the sprinkles.

Overhead image of the Confetti Bars fresh out of the oven.

More spring treats

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Confetti Bars

5 from 4 votes
Confetti Bars made with spring-colored M&M's, white chocolate, spring sprinkles, and gooey marshmallows. These easy dessert bars are sure to please a crowd!
Print Recipe

Confetti Bars

5 from 4 votes
Confetti Bars made with spring-colored M&M's, white chocolate, spring sprinkles, and gooey marshmallows. These easy dessert bars are sure to please a crowd!
Course Dessert, Snack
Cuisine American
Keyword confetti bars
Prep Time 25 minutes
Cook Time 24 minutes
Allow bars to set 1 hour
Total Time 1 hour 49 minutes
Servings 24 bars
Calories 206kcal
Cost $6.32

Ingredients

  • 12 tablespoons (170g) unsalted butter, at room temperature
  • 1 cup (205g) white granulated sugar
  • 1/2 cup (100g) light brown sugar, lightly packed
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups + 2 tablespoons (300g) white all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 and 1/4 cups white chocolate chips, divided (1 cup is 160g)
  • 3 cups (137g) miniature marshmallows
  • 3/4 cup (152g) spring-colored M&M's
  • 1-3 tablespoons spring-colored sprinkles (See Note 1)

Instructions

  • PREP: Preheat the oven to 350 degrees F. Grease a 9x13-inch pan with cooking spray and line with parchment paper (I don't recommend lining with foil). These bars are sticky so you do want the parchment paper.
  • WET INGREDIENTS: In a large bowl, combine 12 tablespoons room-temperature butter with the 1 cup white sugar and 1/2 cup light brown sugar in a medium sized bowl. Beat with hand mixer (or in a stand mixer) until light and creamy. Add in the egg, egg yolk, and 2 teaspoons vanilla. Mix until combined.
  • DRY INGREDIENTS: In a separate large bowl, combine the 2 cups + 2 tablespoons white flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Stir. Add wet ingredients to dry ingredients and stir until just combined. With a wooden spoon, stir in 1 cup of white chocolate chips and stir until combined.
  • BAKE: Press the cookie dough into the prepared 9x13-inch pan. Bake the bars for 22-26 minutes or until the top is no longer glossy and edges are ever-so-slightly browned. Remove from the oven and immediately top with the miniature marshmallows. Return to the oven for 1 minute and 30 seconds.
  • FINISHING: Gently press the marshmallows down a little. Sprinkle the remaining 1/4 cup white chocolate chips evenly over the bars. Sprinkle the 3/4 cup M&M's evenly over the bars. Scatter the sprinkles evenly over the bars.
  • SERVE: Let cool completely (these bars take 1-3 hours to really set up) and then cut with a hot, sharp knife (run the knife under hot water, dry, make a slice, repeat). Confetti Bars are best enjoyed within 1-2 days; after that the marshmallows become unpleasant.

Video

Recipe Notes

Note 1: Use 1 tablespoon nonpareil sprinkles or 2-3 tablespoons jimmies sprinkles.

Nutrition Facts

Serving: 24bars | Calories: 206kcal | Carbohydrates: 30.4g | Protein: 2.2g | Fat: 8.7g | Cholesterol: 32.3mg | Sodium: 19.7mg | Fiber: 0.3g | Sugar: 20.9g

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59 Comments

  1. These are the cutest bars ever – I love the tiny bunny sprinkles!! Also, topping these with mini marshmallows is such a genius idea. I bet it makes them extra ooey gooey :). How could I not pin this one?? Hope you have the most amazing weekend ahead, dear!

  2. Oh my gosh, these are so adorable, Chelsea! I love love love the bright colors of the sprinkles and M&Ms! Love that you put puffy marshmallows on top of these too. These are definitely super cute for spring! πŸ™‚

  3. Oh wow these have to be the most adorable bars I’ve ever seen! Those bunny sprinkles – I’m dying from a cuteness overload – I NEED THEM IN MY LIFE. Ahhh and the bars sound so delicious too!
    Happy Friday! xx

  4. Love how fun and festive these bars are – they look incredible with the colorful sprinkles and pastel M&M’s and totally perfect for Easter πŸ™‚

    1. I haven’t tried, but because of the marshmallows I don’t think they would do well being frozen and then thawed

  5. These are so adorable and look sooo yummy! Do you think these would be okay on Easter if I made them today (Friday)?

    1. I believe they are the best the day of because of the marshmallows. The day after is okay but I wouldn’t stretch them too much longer than that.

  6. These are so cute! I’m making them as an Easter treat for the kids. I make white chocolate chip bars all the time- the confetti addition will be fun! With the marshmallows on top, are they best made and served on the same day or are they fine to to make a day ahead? Thanks.

  7. How well do these keep? Do they stick together due to the marshmallow? Can they be individually wrapped or will they stick to the plastic? Sorry for so many questions. I’m a bus driver and like to make my kiddos holiday treats.
    Thank you

    1. You sound like the best bus driver ever! They unfortunately don’t keep too well, kind of past there prime even by the end of the second day unfortunately πŸ™ They do wrap pretty well though and don’t stick too bad to plastic because of the M&M’s and sprinkles on top kind of push down the marshmallows.

  8. These are so cute! Is the cookie bar supposed to be doughy or more of a crisp cookie?

    So fun for kids to help decorate!

    1. We prefer it more doughy, but bake longer for a more well done cookie. They shouldn’t be crisp πŸ™‚ Yes so fun for kids to get involved!!

  9. 5 stars
    I made this in a pie dish as a second birthday cake for brother yesterday. Everyone loved it. I loved the chewy cookie texture. I will surely be hitting the gym hard this week. Lol

  10. These look amazing and perfect for Easter!! Would be so easy to make the dough the night before and pop in the oven the next day! Does anyone know if the dough sits well overnight?

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