Table of Contents

1. What is a cookie bar?
2. What are the ingredients needed for mini egg cookie bars?
3. How to make mini egg cookie bar?
4. What are some alternatives for chocolate chips in this recipe?
5. Tips and tricks for the best Easter cookie bars:
6. Can I use a 9x13 pan?
7. Can I make these as cookies instead of cookie bars?
8. How much does this recipe make?
9. Storage information:
10. Other recipes you may like:
11. Recipe

I think Easter candy might be my favorite. Not just any Easter candy though, specifically Cadbury Mini Eggs. As soon as I see the giant purple bag in the grocery stores I bring it home. It never lasts until Easter, naturally, because I can't help myself from opening the bag again, and again, and of course baking up some yummy treats to share, like these cookie bars, or peanut butter cookies!

What is a cookie bar?

A cookie bar is one giant cookie that you slice into individual portions after baking. It's the no-fuss, fool-proof way to make cookies that doesn't require 20 trips to the oven. This is definitely one of the best mini eggs dessert I have ever had!

What are the ingredients needed for mini egg cookie bars?

The ingredients are more or less the same as any other cookie recipe:

• flour - for structure
• baking soda - for a bit of rise
• salt - to enhance the flavor
• cornstarch - to help keep the cookies soft and chewy
• butter - I use salted butter in my baked goods because it's the kind I always have on-hand
• sugars - a mix of brown and plain granulated sugar makes the best cookies - or cookie bars
• eggs - help hold the cookies together
• vanilla - yet another flavor enhancer
• chocolate chips - the more chocolate the better, right? I like semi sweet to balance the sweetness of the milk chocolate mini eggs
• mini eggs - it wouldnt be a mini egg cookie bar without these! Make sure you break them up before using

How to make mini egg cookie bar?

step one: crush your mini eggs, I put mine in a bag and hit them with a wooden spoon, but you can also pulse in a food processor a couple times, or use a rolling pin instead of a wooden spoon

step two: sift together the flour, cornstarch, baking soda, and salt; set aside

step three: beat together the butter, and sugars until light and fluffy

step four: add the egg and vanilla and beat again

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step five: add the flour mixture to the butter mixture in 2-3 smaller additions, stirring well after each

step six: fold in the chocolate chips and the mini egg pieces (you can reserve a few pieces of mini egg and most of the small bits of "shell" to sprinkle on top to make them pretty like I did!)

step seven: press the cookie dough into a parchment lined 9x9 baking pan, sprinkle with remaining egg pieces, and bake until golden brown, allow to cool then slice into squares and serve!

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What are some alternatives for chocolate chips in this recipe?

If you don't have chocolate chips, or don't want to use them, you can use some more mini eggs in their place, or even any other Easter chocolate to make it extra festive! No matter what you choose, these Easter bars are sure to be a hit.

Tips and tricks for the best Easter cookie bars:

• cream your butter and sugar really well - if you have a stand mixer now is the time to use it!
• make sure your butter is fully softened for easy mixing
• if you don't have parchment paper for baking, you can slice these and serve directly from the pna, but I much prefer to use parchment for easier for clean up and serving
• let the cookie bars cool at least 20 minutes before you make your slices, they will fall apart if taken out too soon
• save some of the shell of the mini eggs that is left in the bag after crushing to sprinkle on top of the bars - it makes them extra pretty!
• try not to overbake them- the top should be golden brown but not too dark, and the edges puffed. If in doubt you can always use an instant read thermometer, and if the center is 175 Farenheit or more, the cookie bars are done!
• be careful when measuring your ingredients, especially flour; spoon into your measuring cup, then level off - do not scoop directly from the bag!
• flatten the cookie bars evenly into the pan before baking to make sure they cook properly

Can I use a 9x13 pan?

If you use a 9x13 pan your cookie bars will be thinner, and bake much faster (start checking after 20 minutes), but they will still be delicious! You can also double the recipe then bake in a 9x13 pan, and this will result in the same thick, chewy cookie bar as in the photos, but it will take longer to bake; start checking after 45 minutes.

Can I make these as cookies instead of cookie bars?

Yes! This recipe is just cookie dough pressed into a 9x9 pan, so you absolutely can make them as individual cookies instead. Just drop 1-2 tablespoons of dough onto a baking sheet and bake at 350 for 8-10 minutes

How much does this recipe make?

I cut mine into 16 squares, but you can cut the bars as big or as small as you'd like. Since the bars are so thick, one square is plenty to satisfy my sweet tooth!

Storage information:

These Easter cookie slices keep well at room temperature for 4-5 days. You can also freeze the dough in an airtight container for up to 3 months and bake later, allow the dough to thaw in the fridge for several hours before pressing into the pan and baking.

Other recipes you may like:

• peanut butter mini egg cookies
• Easter egg pretzel bark
• soft and chewy chocolate chip cookies