🌸FROSTED CONFETTI COOKIE BARS🌸
I love confetti anything!!! It always catches a persons eye!! Cuz it’s fun!!! Who came up with the word confetti??? Cuz it so matches lol!! (Just like any other word)👏😋🩷🩷🩷 #cookiebars #funfetticookies #chocolatechips #cutedessertideas #fyp
INGREDIENTS
For the cookie bars:
• ¾ cup salted butter, melted 12 tbsp
• 1 cup light brown. sugar
• ⅓ cup granulated sugar
• 1 tbsp vanilla extract
• 2 eggs room temperature
• 2 cups all-purpose flour
• 1 tbsp corn starch
• ½ tsp baking soda
• ½ tsp salt
• 1 cup chocolate chips I prefer milk chocolate or semi-sweet
• ½ cup rainbow sprinkles I like to use confetti quins or traditional jimmies
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For the frosting:
• ¾ cup salted butter room temperature
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 3-5 tbsp heavy cream
• ½ tsp salt
Additional ingredients:
• gel food coloring optional
• extra sprinkles for decorating
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INSTRUCTIONS
For the cookie bars:
1. Preheat the oven to 350°. Grease and line a metal 9×13 pan with parchment paper.
In the bowl of a stand mixer combine the melted butter, brown and granulated sugar. Mix until combined. Add in vanilla and eggs, and mix until incorporated.
2. While the mixer is on low add in the flour, salt, corn starch and baking soda. Mix until just combined. Fold in the chocolate chips and sprinkles. Scoop batter into the prepared pan and use a spatula to make sure the dough is evenly spread out. Bake or 22-25 minutes, or until the edges are golden brown. Remove from the oven and allow to cool completely before frosting.
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For the frosting:
1. In the bowl of a stand mixer beat together the butter and powdered sugar for 2-3 minutes until combined. Add in the vanilla, salt and 2 tablespoons of heavy cream and beat until smooth. Add in additional heavy cream to get the consistency you prefer. Once smooth, if you're dying the frosting add in 1-2 drops of coloring. For this pale pink I used the tiniest bit!
For assembly:
1. Once the bars have completely cooled
spread the buttercream on top. Sprinkle on additional sprinkles and cut and serve!
Making frosted confetti cookie bars is a wonderful way to bring joy and color to your kitchen, especially when baking for special occasions or casual gatherings. I love how the combination of melted butter, brown and granulated sugars creates a rich cookie base that’s soft but holds together nicely once baked in a 9x13 pan. Adding rainbow sprinkles, sometimes called confetti quins or traditional jimmies, folded into the dough gives a bright, festive appearance and a satisfying little crunch in every bite. One tip I’ve found helpful is to ensure your eggs are at room temperature before mixing—they help the cookie bars bake evenly and create a tender crumb. When it comes to the chocolate chips, both milk chocolate and semi-sweet varieties work beautifully, though I personally prefer milk chocolate for its creamy sweetness that pairs perfectly with the sweetness of the sprinkles. For the frosting, using room temperature salted butter and powder sugar whipped together creates a luscious buttercream that's easy to spread once the bars have cooled fully. The addition of heavy cream is key to achieving the perfect consistency—start by adding 3 tablespoons and mix, then add more if needed to get that smooth, spreadable texture. I also enjoy tinting my frosting with just a drop or two of gel food coloring—this pale pink shade adds a delightful visual pop that matches the festive feel. Finally, topping the frosted bars with extra sprinkles really finishes the look and adds extra fun texture. These cookie bars are wonderful served fresh but also keep well for several days when stored in an airtight container. They make a fantastic treat for birthdays, holidays, or any time you want to brighten someone’s day with colorful, homemade sweetness.
