Confetti Bars are my mom’s famous dessert bars, packed with chocolatey M&M’s, gooey marshmallows, melty white chocolate, and plenty of sprinkles!
author’s note
The Dessert My Mom Was Always Asked to Bring!
I’ve shared quite a few of my mom’s famous desserts over the years, the ones she was always asked to bring to parties and family events. One recipe even got requested so much she made it for my sister’s wedding reception!
My personal favorite growing up was always her Carmelitas. (They’re still my all-time favorite bar.) But a close second were her Funfetti bars. They were basically everything-but-the-kitchen-sink dessert bars with a cookie base, marshmallows, M&M’s, chocolate covered pretzels, and sprinkles on top.
These Confetti Bars are inspired by those! They start with a soft white chocolate cookie base and get topped with marshmallows, pastel M&M’s, and sprinkles. I’m so obsessed with them! These are perfect for Spring, but you can easily swap the sprinkle and M&M colors to match any holiday or event.
Featured Comment
They are delicious!! Super easy and fun! Love the colors and they are just so yummy!
– Shenan
Confetti Bars Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Butter & brown sugar | Melt the butter and let it cool slightly before mixing so the batter doesn’t turn greasy. Soft, fresh brown sugar gives the bars the best texture. |
| Egg & vanilla extract | Bring the egg to room temp so it mixes smoothly into the batter. |
| Flour & salt | Stir in gently and stop once the flour disappears to keep the bars soft and tender. |
| White chocolate chips & marshmallows | Use good-quality white chocolate for the best flavor. Soft, fresh marshmallows make the best Confetti Bars. |
| Pastel M&M’s & sprinkles | Swap colors to match any holiday or event. |
How To Make Confetti Bars
- Prep pan: Heat oven to 350°F and line an 8 x 8-inch pan with parchment.
- Mix batter: Whisk butter, sugar, egg, vanilla, and salt; fold in dry ingredients.
- Bake: Spread in pan and bake until edges are lightly golden and center is set.
- Add toppings: Add marshmallows, bake briefly, then finish with remaining mix-ins.
- Cool & cut: Let bars set, then slice.
Chelsea’s Top Tip
Let The Bars Set
Let bars cool completely: Leave parchment overhang so the bars can be lifted out easily, and wait 1 to 2 hours before cutting so the marshmallows don’t pull away from the cookie layer.
Storage
Because of the marshmallows, these Confetti Bars are best within 1 to 2 days. Once cooled, store the bars in an airtight container at room temperature. If stacking, place parchment or wax paper between layers so the marshmallows don’t stick.
More Spring Treat Ideas:
Desserts
The Best Key Lime Pie Recipe
Desserts
M&M Flower Pretzels
Desserts
The BEST Lemon Bars Recipe
Quick And Easy
Bunny Bait
Confetti Bars
Video
Equipment
- Hand mixer or stand mixer
Ingredients
- 8 tablespoons unsalted butter melted & slightly cooled
- 1 cup light brown sugar gently packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup flour
- 1 cup white chocolate chips divided
- 1-1/2 cups miniature marshmallows
- 1/2 cup pastel M&M’s or use regular M&Ms
- 1 tablespoon sprinkles see note 1, I use pastel or Spring colors
Instructions
- Preheat oven to 350°F (175°C). Spray an 8 x 8-inch pan with cooking spray and line with parchment paper, leaving an overhang for easy removal.
- Melt the butter in a microwave-safe bowl. Let cool for about 5 minutes.
- Scrape all of the melted butter into a large bowl. Add the brown sugar and whisk until the mixture looks like wet sand. Add the egg, vanilla, and salt and whisk briskly until smooth and creamy. Fold in the flour and 3/4 cup white chocolate chips with a spatula until no dry streaks remain. The batter will be thick.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
- Bake for 25 to 27 minutes, or until the edges are lightly golden and the center is set.
- Sprinkle the marshmallows over the top and gently press them into the bars. Return the pan to the oven for 1 minute.
- Remove from the oven and gently press the marshmallows down so they stick. Immediately sprinkle the remaining 1/4 cup white chocolate chips, M&M’s, and sprinkles over the top.
- Let the bars sit for 1 to 2 hours before cutting.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
They are delicious!! Super easy and fun! Love the colors and they are just so yummy!
So happy you enjoyed them! Thank you so much for the comment 🙂
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!
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!!
These were so delicious and adorable! I made them last year for Easter and shared them on my blog this week! Thanks for the recipe!
Oh this makes my day! So fun to see a review on your blog! Thank you Carrie 🙂
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
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.
So adorable! Love all the pastels!
Thank you Eden! 🙂
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.
I like them best the day of!
These are so adorable and look sooo yummy! Do you think these would be okay on Easter if I made them today (Friday)?
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.
can you refrigerate these immediately after baking?
I wouldn’t recommend doing that
did you use salted or unsalted butter? Thanks. Can’t wait to make these!
You can use either one. If you use salted just omit the added salt.
These look amazing!! Do they freeze well? thanks
I haven’t tried, but because of the marshmallows I don’t think they would do well being frozen and then thawed