Funfetti Bars are my favorite way to get that classic sprinkle-cookie flavor in an easy bar form. They’re soft and chewy, a little rich from the brown sugar, and finished with a simple vanilla buttercream on top.
I like this version because the texture stays thick and tender instead of cakey, and the vanilla comes through clearly. The sprinkles add that familiar funfetti look, and I usually toss in white chocolate chips when I want them a little sweeter.
These are especially good for birthday parties, bake sales, or cookie trays when you want something that slices neatly and travels well. For me, they’re also an easy weekend dessert when I don’t feel like scooping individual cookies.
Why You’ll Love This Recipe
Soft and Chewy: The centers stay tender and the edges set up just enough, so you get that classic cookie-bar bite.
Easy to Slice: Once they’re chilled for a few minutes after frosting, you can cut clean bars without a lot of crumbling.
Classic Funfetti Flavor: Plenty of vanilla plus sprinkles gives you that birthday-cake cookie vibe, but in a more snackable bar.
Simple Frosting: The vanilla buttercream is quick and forgiving, and it spreads nicely without needing anything fancy.
Great for Parties: A 9×13 pan makes a good amount, and they’re easy to stack up on a platter.
Ingredients You’ll Need
Bars
- Unsalted butter: I melt it for this recipe, then let it cool slightly so it doesn’t scramble the eggs when you mix.
- Granulated sugar: This keeps the bars sweet and gives the top that classic cookie-bar sheen.
- Light brown sugar: Packed brown sugar adds moisture and helps keep the bars chewy for days. Dark brown sugar works too if that’s what you have.
- Eggs: Room temp mixes in easier and gives you a smoother batter.
- Vanilla extract: Don’t skimp here since it’s the main flavor. I use pure vanilla when I can.
- All-purpose flour: Regular flour is perfect here. I don’t recommend swapping in cake flour because the bars can turn a little too soft.
- Baking powder: Just enough lift so the bars aren’t dense, but still stay in the cookie-bar zone.
- Cornstarch: This is one of the little things that helps the bars stay soft and tender.
- Fine salt: A small amount keeps the sweetness in check and makes the vanilla taste more like vanilla.
- Rainbow sprinkles (jimmies): I strongly prefer jimmies here because they hold their color better and don’t bleed as much.
- White chocolate chips (optional): These add extra sweetness and little creamy bites. You can leave them out or swap in milk chocolate if you want.
Frosting
- Unsalted butter: Softened butter is key so the frosting gets fluffy instead of lumpy.
- Powdered sugar: This thickens and sweetens the frosting. If it’s clumpy, sift it first.
- Vanilla extract: Keeps the frosting simple and classic, and it matches the bars really well.
- Milk: Start with a little, then add more until it spreads easily.
- Salt: Just a pinch makes the buttercream taste less flat.
- Rainbow sprinkles: I use these just for topping so the frosting stays clean and white.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving overhang on the sides, then lightly grease the parchment.
- 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: Whisk in the eggs and vanilla until the mixture looks glossy and well blended.
- Add the dry ingredients: Stir in the flour, baking powder, cornstarch, and salt just until you no longer see dry flour.
- Fold in the sprinkles: Fold in the rainbow sprinkles and the white chocolate chips, if using.
- Press into the pan: Press the dough evenly into the prepared pan and smooth the top.
- Bake: Bake for about 20 to 25 minutes, until the edges are set and lightly golden and the center is just set.
- Cool: Let the bars cool completely in the pan before frosting.
- Make the frosting: Beat the softened butter until smooth, then add the powdered sugar, vanilla, salt, and milk and beat until fluffy. Add a little more milk if needed so it’s easy to spread.
- Frost and slice: Spread the frosting over the cooled bars, top with sprinkles, then chill for about 15 minutes for cleaner slices. Lift out using the parchment and cut into bars.
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 jimmies for the sprinkles. The long jimmies-style sprinkles hold their color better in the dough. Nonpareils tend to bleed more and can make the batter look muddy.
Don’t overbake the pan. Pull them when the edges look set and the middle no longer looks wet. The center will finish setting as the pan cools.
Cool completely before frosting. If the bars are even a little warm, the buttercream will slide around and melt into the top.
Press the dough in firmly. An even layer helps the bars bake evenly, especially in the corners. I usually use lightly greased hands or the bottom of a measuring cup.
Try a 9×9 pan for thicker bars. The bars come out taller and a little more brownie-like. You’ll usually need a few extra minutes in the oven.
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 these, especially if you go heavy on the frosting. It’s the simplest way to serve them.
- Coffee or espresso: These are really good with coffee when you want something sweet on the side. I usually do a latte or plain iced coffee.
- Ice cream: Serve a bar with vanilla ice cream if you’re turning it into a plated dessert. I like to warm the bar just a few seconds so it’s not fridge-cold.
- Fruit: Fresh strawberries or raspberries are nice next to the bars, especially for parties. It gives people a lighter option on the plate.
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 like to keep them in a single layer or with parchment between layers so the frosting doesn’t smear.
If you want them to last a little longer, refrigerate them for up to 5 days. The frosting firms up in the fridge, so I usually let a bar sit out for 10 to 15 minutes before eating.
You can make the bars a day ahead and frost them the next day. Just let the slab cool completely, cover the pan tightly, and frost when you’re ready to slice.
If you’ve already frosted them, you can still make them ahead; just keep them covered so the frosting doesn’t dry out. Chilling them briefly before slicing makes the cleanest cuts.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
What kind of sprinkles work best for Funfetti Bars?
Jimmies-style rainbow sprinkles work best. They hold their shape and color better in the dough, and you’ll get less color bleeding.
How do I know when the bars are done baking?
Look for lightly golden edges and a center that’s just set. If you wait until the middle looks fully firm and browned, they tend to come out drier after cooling.
Can I bake these in a 9×9 pan instead of a 9×13?
Yes, you’ll get thicker bars. Plan to bake them about 3 to 6 minutes longer, and keep an eye on the center so you don’t overbake.
Can I skip the frosting?
You can. The bars are still good plain (more like sprinkle cookie bars), and you can always just dust them lightly with powdered sugar or add extra sprinkles on top right after baking.
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
Funfetti Bars
INGREDIENTS
Bars
- 1 cup unsalted butter melted and cooled slightly
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 tsp cornstarch
- 1/2 tsp fine salt
- 3/4 cup rainbow sprinkles jimmies
- 1/2 cup white chocolate chips optional.
Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk plus more as needed
- pinch of salt
- 2 tbsp rainbow sprinkles for topping.
INSTRUCTIONS
Bars
- Heat oven to 350 F and line a 9 by 13 inch pan with parchment leaving overhang then lightly grease
- whisk melted butter with granulated sugar and brown sugar until smooth
- whisk in eggs and vanilla until glossy
- stir in flour baking powder cornstarch and salt just until no dry flour remains
- fold in sprinkles and optional white chocolate chips
- press dough evenly into pan and smooth the top
- bake until edges are set and lightly golden and the center is just set 20 to 25 minutes
- cool completely in pan.
Frosting and finish
- Beat softened butter until smooth then add powdered sugar vanilla salt and milk and beat until fluffy adjusting milk for spreadable consistency
- spread frosting over fully cooled bars
- top with sprinkles
- chill 15 minutes for cleaner slices then lift out and cut into bars.
