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–+ servings
Mini Egg Cookie Bars

Mini Egg Cookie Bars: Chewy, Colorful Treats for Easter Fun

Mini Egg Cookie Bars are chewy, colorful treats perfect for Easter. Easy to make and customizable, these bars are sure to impress.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 7 minutes
Servings: 12 bars
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 200 g Unsalted Butter softened or melted
  • 150 g Light Brown Sugar adds moisture
  • 100 g Granulated Sugar classic sweetness
  • 1 large Egg binds ingredients
  • 1 tsp Vanilla Extract enhances flavor
  • 250 g Plain Flour creates structure
  • 1 tsp Bicarbonate of Soda aids in rising
  • 1/2 tsp Salt balances sweetness
  • 50 g Cornflour adds tenderness
For the Mix-Ins
  • 150 g Milk Chocolate Chips for richness
  • 200 g Mini Eggs customize based on taste

Equipment

  • Mixing bowl
  • baking tin
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 190°C (170°C fan) and line a 9×9 inch baking tin with parchment paper.
  2. Combine melted or softened unsalted butter with light brown sugar and granulated sugar until smooth and creamy.
  3. Add the egg and vanilla extract, mixing thoroughly until glossy and smooth.
  4. Gradually fold in flour, cornflour, bicarbonate of soda, and salt until a thick dough forms.
  5. Fold in the milk chocolate chips and most of the Mini Eggs, leaving some for topping.
  6. Transfer the dough to the baking tin, pressing it down evenly and scattering reserved Mini Eggs on top.
  7. Bake for 18 to 22 minutes until edges are golden and center is slightly underbaked.
  8. Allow to cool completely in the tin for about 30 minutes before lifting out and slicing into squares.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 100mgSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

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