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
Ingredients
- 12 tablespoons unsalted butter, at room temperature
- 1 cup white 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 white all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 and 1/4 cups white chocolate chips, divided
- 3 cups miniature marshmallows
- 3/4 cup 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 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.
- 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 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 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
hey guys one quick question are these good>.
Wow! They are beautiful. Thanks for sharing.
Thank you!
These bars are fabulous! Thanks for linking up with What’s Cookin’ Wednesday!
Thanks Karly! And thanks for hosting! I hope you’ve had a wonderful weekend 🙂
Oh my gosh do these ever look good! You had me at white chocolate and gooey marshmallows. Thanks for sharing at Simple Supper Tuesday.
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 🙂
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!
Thanks Cynthia! Thanks for hosting the party 🙂
Hi Chelsea! These bars are so pretty — they would be the perfect dessert on a kids’ Easter table! Thanks so much for sharing — I’ve pinned them!
These are so cute and looks so YUMMY!
These look so yummy 🙂 I might have to make these for Easter. I would love for you to party at T.G.I.F. Linky Party
Hi there, thanks for such a great recipe.. I am going to make these for my girls’ spring party. Thanks again !!