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!
Spring confetti bars
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!
How to make Spring confetti bars
The step by step photos in the collage above this text correlates to the numbered descriptions below.
- Cream butter and sugars together
- Until smooth, creamy, and light
- Add one egg, one egg yolk, and vanilla extract. Discard the whites of the one egg OR use them in this egg wrap recipe
- Add dry ingredients
- Mix until a thick dough forms and then add in the white chocolate chips
- Stir the chips in and the confetti bars dough is finished
- Press dough into a parchment paper lined 9×13 pan
- Bake until no longer glossy on top and lightly browned at the edges
- (Process photos below) Add marshmallows immediately and then bake again for 1 and 1/2 minutes
- Next sprinkle on M&Ms, white chocolate chips, and finally sprinkles. Let confetti bars sit until firm before cutting into them
- 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.
More Spring Treats:
- Puppy Chow with Spring M&Ms
- Bunny Bait white chocolate snack mix
- FIVE Easter Treats with FREE printable bag toppers
- FOUR Simple Easter Treat Ideas bird’s nest, bunny bum cookies, mini egg cakes, & bunny cinnamon rolls
- 7 Layer Bars reader favorite recipe
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!
- 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)
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.
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.
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 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.
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.
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.
Note 1: Use 1 tablespoon nonpareil sprinkles and 2-3 tablespoons if using jimmies sprinkles