Spring Confetti Bars

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

These Confetti Bars would make the perfect Easter dessert!

Spring Confetti Bars

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Recipe by chelseasmessyapron Course: DessertCuisine: AmericanDifficulty: Easy


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Spring Confetti Bars start with a white chocolate cookie base and are topped with gooey marshmallows, spring-colored M&M’s, pastel sprinkles, and more white chocolate!


  • 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 + 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, divided (1 cup is 160g)

  • 3 cups (17g) miniature marshmallows

  • 3/4 cup (152g) spring-colored M&M’s

  • 1 – 3 tablespoons spring-colored sprinkles


  • 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.


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