Confetti Bars are such a fun treat for kids and so easy to make. This quick recipe uses yellow cake mix so you can skip a bunch of steps mixing together dry ingredients.
You can quickly mix these up after the kids go to bed and pop them into their lunch boxes for a sweet surprise at school.
Watch this short video to see exactly how easy these are to make…
Here’s the recipe…
- 1 box yellow cake mix
- 1 stick butter
- 1 egg
- Rainbow sprinkles
- 1 package white chocolate chips (around 1.5 cups)
- Nonstick spray
- Beat cake mix, butter, and egg together in a large bowl on medium speed until evenly blended.
- With clean hands, knead mixture until smooth and dough-like.
- Stir in sprinkles.
- Spray a small pan with nonstick, turn your batter out onto the pan, and smooth down with your hands to form a single sheet.
- Sprinkle chocolate chips on top, followed by more sprinkles.
- Bake at 350 for 10-15 minutes.
- Remove from oven, cool, and cut.
- Optional: Spread your favorite icing on top and serve!
This recipe is also perfect for making with your kids. I find that quick recipes are the best for getting small kids exciting about cooking and baking. Since small children can lose interest quickly, using a cake box mix allows them to still do a little measuring and mixing, but speeds up the process.
They’ll especially love adding sprinkles and marshmallows to these bars.
A great idea is to help your kids make these before a playdate with friends. They’ll be so proud of themselves when they show their friends what they made.
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Written by Susan Carraretto, co-founder of 5 Minutes for Mom. We first published this post on February 20, 2017, and we wanted to share it with you again because it’s so tasty.
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Thanks for joining us at Tasty Tuesdays this week!
How fun! This looks like a fantastic recipe to let children bake too. My girls, who are 7 and 8, love baking, and they love it even more when the final product is pretty!
Yes, so much fun for everyone when the final result of your baking is pretty!
I like this – talk about easy!
Thanks for the recipe.
Gonna bookmark it.