I love this recipe because it’s easy to make, eye-catching, and always a crowd favorite. The cookie base is buttery and rich, while the toppings add playful pops of color and texture. These bars look like a party on a plate, and they taste just as good as they look. They’re perfect for birthdays, bake sales, or any time I want something festive and indulgent. Plus, they come together quickly and don’t require any complicated steps.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cookie Bars
▢6 tablespoons unsalted butter, room temperature ▢1/2 cup light brown sugar, lightly packed ▢1/4 cup granulated sugar ▢1 large egg ▢1 teaspoon vanilla extract ▢1/4 teaspoon baking soda ▢1/4 teaspoon salt ▢1 cup + 2 tablespoons all-purpose flour ▢1 cup milk chocolate chips (or semi-sweet chocolate chips)
Toppings
▢1 1/2 cups miniature marshmallows ▢1/4 cup miniature M&M’s ▢3/4 cup chocolate-covered pretzels, coarsely chopped ▢2 tablespoons sprinkles
Directions
I start by preheating my oven to 325°F and lining an 8×8-inch baking pan with parchment paper—this step is important because the bars are sticky.
In a large bowl, I use a hand mixer to cream the room-temperature butter with the brown sugar and granulated sugar until smooth and fluffy. Then, I beat in the egg and vanilla extract. Next, I add the baking soda, salt, flour, and chocolate chips, mixing until a soft dough forms. The dough will be slightly wet and sticky, which is perfect.
I press the dough evenly into the bottom of the prepared pan, smoothing it out with a spatula. Then I bake it for about 19–23 minutes, just until the edges are lightly golden and the center looks set (not glossy).
Once baked, I remove the pan from the oven and scatter the miniature marshmallows evenly on top. I pop it back into the oven for another 1 1/2 minutes—just enough to melt the marshmallows slightly.
When it comes out, I immediately sprinkle the mini M&M’s, chopped chocolate pretzels, and sprinkles over the warm marshmallow layer. I gently press the toppings down so they stick as the bars cool.
I let the bars cool completely at room temperature for at least an hour before cutting them. For clean cuts, I use a sharp knife run under hot water, wiping between each slice.
Servings and Timing
This recipe makes about 12 bars. Prep time: 10 minutes Cook time: 23 minutes Rest time: 1 hour Total time: 1 hour 33 minutes
Variations
Sometimes I switch up the toppings depending on the season—holiday-colored M&M’s for Christmas, pastel sprinkles for Easter, or heart sprinkles for Valentine’s Day. I’ve also swapped the chocolate chips in the base for white chocolate or butterscotch chips for a different twist. If I want extra crunch, I add chopped nuts or a drizzle of melted white chocolate over the top once the bars have cooled.
Storage/Reheating
I store leftover bars tightly covered at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them in an airtight container for up to a week, though the marshmallows can lose some of their texture. I don’t recommend freezing them because the marshmallows don’t thaw well. To refresh them, I let refrigerated bars sit at room temperature for 10–15 minutes before serving.
FAQs
Can I double this recipe?
Yes, I double the ingredients and bake in a 9×13-inch pan, adjusting the baking time slightly.
Can I use different candy toppings?
Definitely. Crushed Oreos, Reese’s Pieces, or chopped peanut butter cups all taste amazing.
Can I make these gluten-free?
Yes, I use a 1:1 gluten-free all-purpose flour blend, and they turn out great.
How do I keep the marshmallows from sticking?
I make sure to line the pan with parchment paper and let the bars cool completely before cutting.
Can I use salted butter?
Yes, I just skip the added salt in the recipe.
How do I know when the base is baked enough?
The edges should be golden brown and the center firm, not shiny or doughy.
Can I use white chocolate pretzels?
Yes, they add an extra sweet twist and look great against the colorful toppings.
How can I make the bars extra gooey?
I add a few more marshmallows or slightly underbake the cookie layer by a minute or two.
Can I make these ahead?
Yes, I bake them a day in advance and store them tightly covered until ready to serve.
Can I serve them warm?
Absolutely! They’re delicious when slightly warm and gooey, though they cut more cleanly once cooled.
Conclusion
I love how these Funfetti Bars bring together all the best textures—chewy, gooey, crunchy, and crisp—into one colorful, festive dessert. They’re quick to make, fun to customize, and guaranteed to brighten up any occasion. Whether I’m baking for a party or just in the mood for something playful, these bars always make people smile.
Colorful, chewy, and irresistibly fun, these Funfetti Bars feature a buttery cookie base topped with gooey marshmallows, crunchy pretzels, mini M&M’s, and sprinkles. They’re the perfect party treat packed with texture and flavor in every bite.
Total Time:1 hour 33 minutes
Yield:12 bars
Ingredients
Cookie Bars:
6 tbsp unsalted butter, room temperature
1/2 cup light brown sugar, lightly packed
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/4 tsp baking soda
1/4 tsp salt
1 cup + 2 tbsp all-purpose flour
1 cup milk chocolate chips (or semi-sweet)
Toppings:
1 1/2 cups miniature marshmallows
1/4 cup miniature M&M’s
3/4 cup chocolate-covered pretzels, coarsely chopped
2 tbsp sprinkles
Instructions
Preheat oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper.
In a large bowl, cream butter, brown sugar, and granulated sugar with a hand mixer until smooth and fluffy.
Beat in egg and vanilla extract until combined.
Add baking soda, salt, flour, and chocolate chips. Mix until a soft dough forms.
Press dough evenly into the prepared pan and smooth the top.
Bake for 19–23 minutes, until edges are golden and the center is set.
Remove from oven and scatter miniature marshmallows evenly on top. Return to oven for 1–2 minutes until slightly melted.
Immediately top with mini M&M’s, chopped pretzels, and sprinkles. Gently press toppings down.
Cool completely at room temperature for at least 1 hour before slicing with a hot, clean knife.
Notes
Use themed sprinkles or M&M’s for holidays and special occasions.
For extra crunch, add chopped nuts or drizzle white chocolate after cooling.
Line the pan well with parchment paper to prevent sticking.
To make gluten-free, substitute a 1:1 gluten-free flour blend.
For extra gooey texture, add more marshmallows or slightly underbake the cookie base.
