Spring Confetti Bars feature a white chocolate cookie base topped with marshmallows, M&M’s, and sprinkles. These easy bars are perfect for a crowd!
For more cookie recipes, try Lemon Curd Cookies, M&M Cookies, or Bakery-Style Chocolate Chip Cookies.
Confetti Bars
Growing up, my mom often made these Funfetti bars for my siblings and me. They were definitely one of my favorite desserts (along with her famous Carmelitas).
For her confetti bars, she used a chocolate chip cookie base, marshmallows, colorful sprinkles, mini chocolate chips, and chocolate-covered pretzels. I’m giving her bars a fun twist with springtime M&M’s, white chocolate chips, and sprinkles. They’re just as delicious as her originals but perfectly festive for spring!
These Confetti Bars are the perfect spring dessert!
How To Make Confetti Bars
- Prep Pan: Parchment paper makes it easy to lift the bars out later.
- Wet Ingredients: Soft butter blends better and gives smoother dough.
- Dry Ingredients: Don’t overmix to keep the bars soft.
- Bake Base: Press the dough evenly with your hands or a spoon for a flat base.
- Add Marshmallows: Watch closely so the marshmallows don’t overcook.
- Decorate: Press the toppings lightly so they stick to the marshmallows.
- Cool Completely: Run the knife under hot water, dry it, and cut for clean slices.
Quick Tip
These Spring Confetti Bars are easy to swap M&M colors for holidays like Christmas, Thanksgiving, or St. Patrick’s Day, or use mixed colors for everyday treats!
Quick Tips
- Measure flour carefully: Use a food scale for accurate amounts. Too much flour makes the cookie base heavy.
- No scale? Fill the measuring cup by spooning in the flour and leveling it off.
- Let bars cool: Wait 1-2 hours before cutting, or the marshmallows might pull away from the cookie layer.
- Use soft marshmallows: Fresh, soft marshmallows make the topping taste better.
- Make less sweet: Skip the white chocolate chips and sprinkles if you want a less sweet treat.
Storage
Leftover Confetti Bars?
Store leftover bars in an airtight container at room temp for 1-2 days.
For longer storage, refrigerate for up to a week. Let chilled bars sit at room temp before serving.
More Spring Treats
- Puppy Chow with spring-colored M&M’s
- Bunny Bait white chocolate snack mix
- Five Easter Treats with free bag toppers
- Four Simple Easter Treat Ideas
- 7 Layer Bars reader favorite recipe
Spring Confetti Bars
Equipment
- Hand mixer or stand mixer
Ingredients
- 12 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar lightly packed
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/4 cups white chocolate chips divided
- 3 cups miniature marshmallows
- 3/4 cup pastel M&M’s
- 1 to 3 tablespoons Spring sprinkles see note 1
Instructions
- Preheat the oven to 350°F. Grease a 9×13-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.
- In a large bowl, combine the room-temperature butter with the granulated sugar and light brown sugar in a medium bowl. Beat with hand mixer (or in a stand mixer) until light and creamy. Add in the egg, egg yolk, and vanilla. Mix until combined.
- In a separate large bowl, combine the flour, baking soda, and 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.
- Press the cookie dough into the prepared 9×13-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 mini marshmallows. Return to the oven for 1 minute and 30 seconds.
- Gently press the marshmallows down a little. Sprinkle the remaining 1/4 cup white chocolate chips evenly over the bars. Sprinkle the M&M’s evenly over the bars. Scatter the sprinkles evenly over the bars.
- Let cool completely (these bars take 1–3 hours to really set up), 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So sorry you didn’t love these!
Find the best kitchen appliance based on what you need.
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?
The dough sits great overnight! Cover it tightly and you’ll be good to go 🙂 Enjoy!
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
So happy this was a hit! 🙂 Thanks for the comment!