These soft and chewy Mini Egg Cookie Bars are a spring treat. Filled with Mini Eggs and chocolate chips, these bars are perfect for Easter and will quickly become a family favourite.
Mini Eggs are one of our family’s favourite Easter treats. Although they are now found year-round in some stores, we still enjoy them most in the spring. And we love to bake with them.
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Ingredients For Mini Egg Cookie Bars
These cookie bars have ten ingredients in total in the recipe.
- Butter. We use salted butter in this recipe.
- Brown Sugar. This gives the cookie bars a golden colour.
- White Sugar. This is what adds a touch of sweetness to this recipe.
- All-Purpose Flour.
- Baking Soda.
- Egg.
- Milk.
- Vanilla Extract.
- Mini Milk Chocolate Chips. Or any kind of chocolate chip you like.
- Mini Eggs or Micro Mini Eggs.
Tips For Making Cookie Bars
Cookie Bars are a fairly easy dessert to make. They taste like cookies but don’t take as much time to prepare since you don’t have to scoop individual cookies.
When making these cookie bars, I like to line the pan with parchment so that it slightly overhangs the pan. Using the parchment paper to lift the bars out of the pan makes it easier to remove the cookie bars from the pan after cooling.
It is also easier to cut the bars out of the pan with a large knife. Cutting the bars on a cutting board instead of in the pan also keeps your pans from getting knife marks and ruining the finish.
Cooling the bars completely before cutting them gives the bars an even edge and they don’t fall apart.
Baking these cookie bars until just cooked in the middle is best. This way they don’t get hard while they cook. Sometimes I take them out a few minutes earlier so they are softer and chewier.
Extra Mini Eggs can be placed on top of the batter before baking to make it look more colourful.
How To Serve These Cookie Bars
This recipe is made in an 8-inch square cake pan. They can be cut into nine squares or more, depending on the occasion and how big you want each piece. I have cut these into 16 pieces to add to a dessert buffet at Easter.
Mini Egg Cookie Bars can be served alone or along with other desserts. We serve these at Easter along with our Mini Egg Cookies so there is a choice for our guests.
Another way I like to serve these for the younger kids is to cut them into egg shapes with cookie cutters. This can be done after the bars are completely cooled. I use the smallest cutters in this pack to get the most out of a pan. The edges and leftover cookie bars can be saved for later for snacking or topping ice cream.
When cut into 9 squares, these bars are perfect for making ice cream sundaes. Place a square in a bowl, top with ice cream, drizzle with chocolate sauce, and finish with crushed mini eggs on top.
How To Store Cookie Bars
These bars will last up to 3 days in an air-tight container on the counter.
They can also be frozen for up to two months. Cut them into squares and place them in a freezer bag in the freezer. Thaw them at room temperature for serving.
Mini Egg Cookie Bars
Ingredients
- ½ cup butter, melted and cooled
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 Tbsp Milk
- 1 Tbsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- 1 cup Mini Eggs
- ½ cup mini milk chocolate chips
Instructions
- Preheat oven to 350℉
- Line an 8" by 8" cake pan with parchment paper
- In a large bowl, beat melted butter and sugars together until smooth.
- Beat in egg, milk, and vanilla extract.
- Add flour and baking soda, stirring until combined.
- Fold in the Mini Eggs and chocolate chips.
- Spread evenly into the prepared pan.
- Bake in preheated oven for 30 minutes or until the centre is just cooked.
- Cool in pan for 15 minutes.
- Using the parchment paper, lift the cookie bars out of the pan.
- Allow to fully cool on a cooling rack before cutting into squares.
- Store in an air-tight container at room temperature for up to 3 days.
Notes
