Chelsea's Messy Apron

Simple, healthy recipes without sacrificing taste!

58 Comments

Confetti Bars

Tweet
Pin
Share
Jump to Recipe Print Recipe

Spring confetti bars start with a white chocolate cookie base and are topped with gooey marshmallows, Spring colored M&Ms, pastel sprinkles, and more white chocolate! These easy dessert bars are sure to please a crowd!

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

Image of the confetti bars stacked on top of each other ready to be eaten

Spring confetti bars

Growing up my mom often made these funfetti bars for my siblings and me. They were definitely one of the 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 Spring M&Ms, white chocolate chips, and pastel sprinkles. They’re every bit as good as her original confetti bars, but perfectly festive for the Spring time!

These confetti bars would make the perfect Easter dessert!

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

How to make Spring confetti bars

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

  1. Cream butter and sugars together
  2. 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 and the confetti bars dough is finished
  7. Press dough into a parchment paper lined 9×13 pan
  8. Bake until no longer glossy on top and lightly browned at the edges
  9. (Process photos below) Add marshmallows immediately and then bake again for 1 and 1/2 minutes
  10. Next sprinkle on M&Ms, white chocolate chips, and finally sprinkles. Let confetti bars sit until firm before cutting into them

Process shots-- images of the marshmallows, m&ms, and white chocolate chips being added to the bars

Quick tips

  • If you have a food scale, I highly recommend weighing your 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 sufficiently cool: these bars are best completely cooled — yes, they’re great hot & gooey from the oven, but they are very messy. These 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 additional white chocolate chips on top and the sprinkles.

Overhead image of the spring confetti bars fresh out of the oven

More Spring Treats:

5 from 3 votes
Print
Spring Confetti Bars
Prep Time
25 mins
Cook Time
24 mins
Allow bars to set
1 hr
Total Time
1 hr 49 mins
 

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
Cuisine: American
Keyword: confetti bars
Servings: 24 bars
Calories: 206 kcal
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, separated (1 cup is 160g)
  • 3 cups (137g) miniature marshmallows
  • 3/4 cup (152g) Spring colored M&Ms
  • 1-3 tablespoons Spring colored sprinkles (See Note 1)
Instructions

  1. PREP: preheat the oven to 350 degrees F. Grease a 9 x 13 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.

  2. 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 mixers (or in a stand mixer) until light and creamy. Add in the egg, egg yolk, and 2 teaspoons vanilla. Beat until combined.

  3. 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.

  4. BAKE: press the cookie dough into the prepared 9 x 13 pan. Bake the bars for 22-26 minutes or until top is no longer glossy and edges are every so slightly browned. Remove from the oven and immediately top with the miniature marshmallows. Return to the oven for 1 minute and 30 seconds.

  5. 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&Ms evenly over the bars. Sprinkle the sprinkles evenly over the bars.

  6. SERVE: Let cool completely (these bars take 1-3 hours to really set up) and then cut with a hot and very sharp knife (run the knife under hot water, dry, make a slice, repeat). Bars best enjoyed within 1-2 days; after that the marshmallows become unpleasant.

Recipe Video

Recipe Notes

Note 1: Use 1 tablespoon nonpareil sprinkles and 2-3 tablespoons if using jimmies sprinkles

Nutrition facts in confetti bars

Tweet
Pin
Share

Reader Interactions

Comments

  1. Joanne says

    These are basically what i want my spring to look like! Love all the pastels and going with white chocolate was definitely spring-perfect!

    Reply

  4. Kathi @ Deliciously Yum! says

    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!

    Reply

  9. Beth @ bethcakes says

    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! 🙂

    Reply

  14. Consuelo @ Honey & Figs says

    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

    Reply

  21. Suruchi says

    Hi there, thanks for such a great recipe.. I am going to make these for my girls’ spring party. Thanks again !!

    Reply

  25. Cynthia L says

    I love bars and these look fantastic! Thanks for sharing this great recipe at the In and Out of the Kitchen Link Party! Always glad to see your great recipes!

    Reply

  26. Kelly says

    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 🙂

    Reply

    • chelseamessyapron says

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

      Reply

  34. Heather says

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

    Reply

    • chelseamessyapron says

      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.

      Reply

  35. Angela says

    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.

    Reply

  37. Melonie says

    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

    Reply

    • chelseamessyapron says

      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 🙁 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.

      Reply

  39. Kelly says

    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!

    Reply

    • chelseamessyapron says

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

      Reply

  41. Shenelle says

    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

    Reply

  42. Molly Walker says

    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?

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *