Spring Confetti Cookies Bars are the perfect Easter dessert recipe! Sugar cookie dough topped with fluffy marshmallows, spring candy, and salty pretzels.
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Spring Confetti Cookie Bars
Spring Confetti Cookie Bars
Spring is made for happy and bright party-ready desserts. With Easter around the corner, it’s important to have easy, go-to recipes that please a crowd. These Spring Confetti Cookie Bars are absolutely that!
I’m all about Healthy Food Recipes most of the time, but when a holiday rolls (or hops) around there’s room for easy Easter treats. Take my super popular Bunny Chow or Pinterest-worthy Easter Oreo Bark for example!
These cookie bars are easy to whip together and the layers meld together just perfectly.
The cookie base fits just right under the fluffy marshmallow layer that’s then topped with pastel candies, sprinkles, and white chocolate. Oh, and don’t forget the pretzel pieces that bring an irresistible salty crunch!
These little bars are so darn yummy. I could not keep my hands off while photographing them!
So, be warned! You won’t be able to eat just one.
How to Make Spring Confetti Cookie Bars
The recipe is easy as whipping together cookie batter and then topping with fluffy mini marshmallows and candy!
Steps to Make Spring Cookie Bars
First, preheat oven to 350 degrees F. Spray 9×13 inch pan with non-stick spray or line with parchment paper.
In a medium bowl, add the flour, baking soda, baking powder, cornstarch, and salt. Stir to combine. Set aside.
Next, mix room temperature butter and sugar together with mixer until light and fluffy. Now, mix in the egg and vanilla and beat until just incorporated. Don’t over mix.
After that, slowly add the dry ingredients to the wet ingredients and mix until combined. Add one cup of white chocolate chips to mixture and stir with spatula.
Next, press cookie dough into prepared pan. I may seem like there isn’t enough, but trust me, it fits perfectly.
Bake cookie dough for 17-22 minutes or until edges are slightly browned and middle is starting to set.
Remove from oven and immediately top with marshmallows. Return to the oven and another 1-2 minutes or until marshmallows become puffy. Take out of the oven and let sit for 1-2 minutes to cool slightly.
Now, add the M&M and other festive candy as well as the 1/4 cup of white chocolate chips, broken pretzels, and pretty sprinkles.
Let cool completely and then cut into squares.
Make them ahead of time for guests and serve when ready.
What could be easier than that!
Tips for Making Spring Confetti Cookie Bars
- Choose whatever candy you like for this recipe. M&Ms, peanut or milk chocolate. Anything with a candy coated shell. Whatever you and your gang fancies.
- Pastel colored mini marshmallows would also be fun in this recipe.
- At first, it will seem like there isn’t enough batter to fill the whole pan. Trust me, if you spread it out, it’s exactly how much you need 🙂
- Make sure you place the marshmallows on the cookie dough back in the oven for a minute. This way, they’ll melt together and create a delicious pillow for your candy toppings and sprinkles.
- We like to keep the cookie bars on the counter and snack on them when the urge strikes. They stay fresh for about 5 days in an airtight container.
If you’ve tried these Spring Confetti Cookie Bars or any other recipe on Suburban Simplicity, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food, fun crafts + DIYs and what I’m up to on a daily basis!
Spring Confetti Cookie Bars
Spring Confetti Cookies Bars are the perfect Easter dessert recipe! Sugar cookie dough topped with fluffy marshmallows, spring candy and salty pretzels.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24
Calories: 199kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup room temperature butter
- 1/2 cup white sugar
- 1/4 cup firmly packed brown sugar
- 1 large egg (room temperature)
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cup white chocolate chips (separated)
- 3 cups miniature marshmallows
- 3/4 cup pastel M&Ms (or other candy)
- 1/2 cup broken pretzel twists
- 3 tablespoons sprinkles (pastel colored)
Instructions
- Preheat oven to 350 degrees F. Spray 9x13 inch pan with non-stick spray or line with parchment paper.
- In a medium bowl, add the flour, baking soda, baking powder, cornstarch, and salt. Stir to combine. Set aside.
- Mix room temperature butter and sugar together with mixer until light and fluffy. Now, mix in the egg and vanilla and beat until just incorporated.
- Slowly add the dry ingredients to the wet ingredients and mix until combined. Add one cup of white chocolate chips to mixture and stir with spatula.
- Press cookie dough into prepared pan. Bake cookie dough for 17-22 minutes or until edges are slightly browned and middle is starting to set. Remove from oven and immediately top with marshmallows. Return to the oven and another 1-2 minutes or until marshmallows become puffy.
- Take out of the oven and let sit for 1-2 minutes to cool slightly. Add the M&M and other festive candy as well as the 1/4 cup of white chocolate chips, broken pretzels, and pretty sprinkles.
- Let cool completely and then cut into squares. Enjoy!
Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Calories: 199kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 102mg | Potassium: 57mg | Sugar: 20g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.5mg
Tried this recipe?Mention @Suburban_Simplicity or tag #suburbansimplicity!
Enjoy your Spring baking creations with family and friends!
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