Confetti Bars are my go-to when I want a soft and chewy dessert bar that eats like a cookie but slices like a blondie. They have a buttery vanilla base and that classic sprinkle cookie flavor that’s hard to beat.
These stay tender in the center with set edges, and the batter comes together fast. I like using rainbow jimmies because they hold their color better, and I’m a fan of adding white chocolate chips when I want them a little richer.
I make these for birthday parties, bake sales, and cookie trays when I want something easy to portion. They’re also great when you need a dessert that looks cheerful without doing any frosting.
Why You’ll Love This Recipe
Soft and Chewy: The texture lands right between a cookie and a blondie, with a center that stays pleasantly chewy.
One-Pan Baking: Everything goes into a 9×13 pan, which means less fuss and easy slicing.
Classic Vanilla Flavor: It’s simple vanilla cookie flavor (with optional almond extract) and it really works with the sprinkles.
Sprinkles That Pop: Using jimmies keeps the color bright, so the bars look as fun as they taste.
Easy to Customize: Add white chocolate chips, swap in candy-coated chocolate, or tweak the sprinkles to your taste.
Ingredients You’ll Need
Dry
- All purpose flour: I use regular all-purpose flour here. Spoon and level if you tend to pack your flour, since too much can make the bars dry.
- Baking powder: Gives the bars just a little lift so they don’t bake up heavy.
- Cornstarch: This is one of the easiest ways to keep the crumb soft and a bit chewier.
- Salt: Don’t skip it. It keeps the sweetness in check and makes the vanilla taste more like “cookie” instead of just “sweet.”
Wet
- Unsalted butter: Melted butter gives you that blondie-style texture. Let it cool slightly so it doesn’t shock the eggs.
- Granulated sugar: This gives the bars that clean sweetness and helps the edges set.
- Light brown sugar: Brown sugar is where a lot of the chew comes from. Dark brown sugar works too if that’s what you have.
- Eggs: Use large eggs. They help the bars hold together so you can cut clean squares.
- Vanilla extract: This recipe leans on vanilla, so use a decent one if you can.
- Almond extract (optional): Totally optional, but it gives that “birthday cake” kind of flavor. Go easy because it can take over fast.
Mix ins
- Rainbow sprinkles: I really prefer rainbow jimmies here for bright color and less bleeding. Nonpareils can work, but they tend to streak more.
- White chocolate chips (optional): These add little creamy pockets of sweetness. If you don’t love white chocolate, just leave them out or swap in chopped candy-coated chocolate.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line a 9×13-inch pan with parchment paper (leave some overhang for lifting) and lightly grease the parchment.
- Mix the dry ingredients: In a medium bowl, whisk the flour, baking powder, cornstarch, and salt until evenly combined.
- Mix the butter and sugars: In a large bowl, whisk the melted butter with the granulated sugar and brown sugar until smooth.
- Add the eggs and extracts: Whisk in the eggs, vanilla extract, and almond extract (if using) until the batter looks glossy and well blended.
- Add the dry ingredients: Fold the dry ingredients into the wet mixture just until you no longer see dry flour. Don’t overmix.
- Fold in the mix-ins: Fold in the rainbow sprinkles and the white chocolate chips (if using) until they’re evenly distributed.
- Spread the batter: Spread the batter evenly in the prepared pan. Sprinkle the remaining sprinkles over the top.
- Bake: Bake for 20 to 25 minutes, until the edges are set and the center is just set. A toothpick should come out with a few moist crumbs.
- Cool: Let the bars cool completely in the pan so they slice cleanly.
- Slice and serve: Lift the bars out using the parchment, then slice into squares.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use rainbow jimmies. They hold their shape and color better in the batter. Nonpareils are pretty, but they tend to bleed and streak more.
Don’t overmix after adding flour. Stir just until the flour disappears. Overmixing makes the bars bake up tougher instead of chewy.
Pull them a little early. The center should look set but still soft, and a toothpick should have a few moist crumbs. If you wait for a clean toothpick, they usually end up drier.
Spread the batter evenly. It’s a thick batter, so take a minute to push it into the corners. An offset spatula helps, but the back of a spoon works too.
Cool completely for neat slices. Warm bars are delicious, but they’ll crumble and smear when you cut them. For sharp edges, let them cool all the way.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Milk: A cold glass of milk is classic with sprinkle bars. It’s the simplest way to serve them, especially for kids.
- Coffee: These are really nice with coffee or a latte, especially if you used the almond extract. I like them as an easy afternoon treat.
- Ice cream: Serve a bar with vanilla ice cream on the side if you want a more “dessert-dessert” plate. A little chocolate sauce is good too.
- Fruit: Fresh strawberries or raspberries are great next to something sweet and buttery like this. It’s also a nice way to make the plate feel less heavy.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the bars airtight at room temperature for up to 3 days. I keep them in a container with a tight lid so they stay soft and chewy.
If you want to make them ahead for a party, bake them the day before and slice once they’re fully cool. They’re easier to portion when they’ve had time to set.
For longer storage, you can freeze the sliced bars in an airtight container for up to 2 months. Let them thaw at room temperature before serving.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
What sprinkles work best for confetti bars?
Rainbow jimmies are the best choice here. They keep their color better and don’t bleed as much into the batter.
How do I know when the bars are done?
Look for set edges and a center that’s just set. A toothpick in the middle should come out with a few moist crumbs, not wet batter.
Can I reduce the sprinkles?
Yes. If you want them a little less sweet, you can cut the sprinkles down to about 1/3 cup in the batter and still get the confetti look.
Can I swap the white chocolate chips for something else?
Chopped candy-coated chocolate works well, and it keeps the “birthday cake” feel. You can also just leave chips out entirely and keep it all about the sprinkles.
Why did my sprinkles bleed into the batter?
That usually happens with nonpareils or very soft sprinkles, or if the batter is mixed too aggressively. Stick with jimmies and fold them in gently.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Confetti Bars
INGREDIENTS
Dry
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp cornstarch
- 1 4 tsp salt.
Wet
- 3 4 cup unsalted butter melted and cooled slightly
- 1 cup granulated sugar
- 1 4 cup light brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 4 tsp almond extract optional.
Mix ins
- 1 2 cup rainbow sprinkles plus 2 tbsp for topping
- 1 2 cup white chocolate chips optional.
INSTRUCTIONS
Prep
- Heat oven to 350 F
- line a 9 inch by 13 inch pan with parchment and lightly grease
- whisk flour baking powder cornstarch and salt.
Mix and Bake
- Whisk melted butter with granulated sugar and brown sugar until smooth
- whisk in eggs vanilla and optional almond extract until glossy
- fold in dry ingredients just until combined
- fold in sprinkles and optional white chocolate chips
- spread batter evenly in pan and sprinkle remaining sprinkles on top
- bake until edges are set and center is just set with a few moist crumbs 20 to 25 minutes.
Cool and Serve
- Cool completely in pan for clean cuts
- lift out using parchment and slice into bars.
