Easter Mini Egg Cookie Bars
User Reviews
5
Easter Mini Egg Cookie Bars
Description
The Easter Mini Egg Cookie Bars mix melted butter with brown sugar and vanilla, then combine with flour and baking powder for a tender, cookie-like base. White chocolate chips and Cadbury Mini Eggs fold in to add bursts of sweetness and textural contrast. Baking in a foil-lined pan helps with easy removal and cleanup. The bars bake until a toothpick inserted comes out mostly clean, indicating set but moist centers.
Once cooled, the bars can be cut into squares for a fun dessert or snack. The Mini Eggs provide seasonal color and crunch, making these bars a festive choice for Easter gatherings or as a sweet treat anytime.
They keep well stored in an airtight container for a few days, making them a convenient make-ahead dessert option.
Ingredients
- 1/2 cup butter melted
- 1 egg
- 1 teaspoon vanilla extract pure
- 1 cup brown sugar packed
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- 1/4 cup white chocolate chips
- 1 cup Cadbury Mini Eggs
Instructions
- Preheat oven to 350F. Move the rack to the middle position.
- Melt the butter in a large, microwave-safe bowl. Let it cool for a few minutes while you prepare/measure out the rest of the ingredients and line an 8x8 baking dish with tin foil (and/or spray it with non-stick spray).
- Add the egg, vanilla, and sugar to the bowl and stir until it's combined, then stir in the baking powder and flour until smooth. Try not to over stir.
- Stir in the white chocolate chips and Mini Eggs. Transfer batter to the baking dish and smooth it out.
- Bake for 30 minutes, or until a toothpick comes out (mostly) clean. You don't want gobs of raw batter stuck on it, basically. Let cool in the baking dish for at least 30 minutes. Cut into squares and enjoy.
Notes
- Store these bars in an airtight container to maintain freshness for several days.
User Reviews
Overall Rating
5
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