Confetti Bars Food

PEANUT BUTTER MARSHMALLOW SQUARES / CONFETTI BARS

Steps:

• Line a 9x13 pan with parchment paper and set aside.
• Place the butter, peanut butter and baking chips into a large saucepan. Heat over low-medium heat until melted and smooth, stirring frequently.
• Remove from the heat and stir in the vanilla.
• Cool until you can safely touch the bottom of the pot, then stir in the marshmallows.
• Spread out evenly in the prepared pan. Cool completely and let set, then slice and serve.
• These freeze well and even taste better frozen!

PEANUT BUTTER BUTTERSCOTCH MARSHMALLOWS BARS (AKA CONFETTI BARS)

Steps:

• In a large non-stick skillet (or saucepan) on medium heat, add the butter, peanut butter, and butterscotch chips (in that order) to the pan, whisking frequently until the mixture is completely melted and uniform in texture.
• Remove from heat and let it cool for at least 30 minutes* (see first note). It should be cool enough for you to be able to place your hand on the bottom of the skillet.
• After the peanut butter mixture is cooled, stir in three cups of marshmallows, making sure to thoroughly coat the marshmallows with the mixture.
• Grease and line a 8-inch square pan with parchment paper. Then pour the mixture into the pan. Top with the remaining marshmallows, pressing down lightly so that comes in contact with the sticky peanut butter mixture.
• Cover and chill in the refrigerator for at least 2 hours or until firm. Cut into pieces and enjoy.

CONFETTI GRANOLA BARS

Steps:

• For the base: Preheat the oven to 350 degrees F.
• Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the almonds and cashews.
• For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
• Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the 1/2 cup sprinkles and crushed animal crackers. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
• Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars.
• Line a baking sheet with waxed paper and set aside. Put the frosting in a microwave-safe bowl and microwave in 5- to 10-second intervals, stirring between each, until fluid but not too loose. Stir in the coconut oil. Dip the bottoms of the granola bars in the frosting, let the excess drip off and put on the prepared baking sheet to dry until the frosting is set, 3 hours or up to overnight.
• Store in an airtight container at room temperature for up to 5 days.

FUNFETTI BARS

Steps:

• Heat oven to 375°F Grease 15x10-inch baking pan.
• In large bowl, combine cake mix, margarine and eggs; stir by hand until thoroughly moistened. Stir in candy bits from cake mix. Spread in pan.
• Bake for 13 to 17 minutes or until light golden brown and toothpick comes out clean.
• Cool completely.
• Frost bars and sprinkle with candy bits from frosting.
• Cut into bars.

CONFETTI WHITE CHOCOLATE COOKIE BARS RECIPE

Steps:

• Preheat oven to 350 degrees F. Line an 8x8" baking pan with foil and spray with non-stick cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and brown sugar on medium speed for 2 minutes. Add the egg, vanilla, baking powder, and salt and continue mixing for 1 minute, scraping the sides of the bowl as necessary.
• Turn the speed to low and add the flour, mixing until just combined. Stir in the white chocolate chips and 1/2 cup sprinkles until evenly incorporated.
• Press the dough into the prepared pan, top with the additional 2 tablespoons of sprinkles, and bake for 20-25 minutes, until the edges are lightly golden brown.
• Allow to cool in the pan on a wire rack.
• Cut into bars when you're ready to serve.
• Store airtight at room temperature for up to 3 days.