Oh, Easter baking! It just brings back the best memories, doesn’t it? I swear, the smell of chocolate and spring baking instantly makes me feel like a kid again. And speaking of pure joy, we absolutely HAVE to talk about these Mini Egg Cookie Bars. They’re like a chewy, gooey hug in bar form, loaded with those iconic, crunchy little chocolate eggs. Honestly, the first time I made these, it was pure chaos – I think I had chocolate smudged on my nose and flour in my hair for days, but wow, were they worth it! They’ve become our go-to Easter treat, and I just know you’re going to love them as much as we do.
Why You’ll Love These Mini Egg Cookie Bars
Super Easy to Make: Seriously, these bars are SO simple. No fancy techniques needed, and they come together in a flash. Perfect for when you want a delicious Easter treat without a fuss!
Chewy Perfection: The cookie base is wonderfully chewy, not cakey or crumbly. It’s just the right texture to hold all that yummy chocolate goodness.
Packed with Chocolatey Goodness: The star of the show is, of course, the Mini Eggs! They give you those delightful bursts of chocolate and crunch in every single bite.
Perfect for Easter: These bars just scream Easter! They look so festive with the colourful eggs speckled throughout, making them a guaranteed hit at any gathering.
Crowd-Pleaser Alert: Whether it’s for a family dessert, an Easter party, or just a sweet craving, everyone goes absolutely wild for these. Trust me, they disappear fast!
Ingredients for Your Mini Egg Cookie Bars
Alright, let’s talk about what you’ll need to whip up these delightful bars! For the cookie base, we’re starting with the classics:
- 175g good quality butter, nice and softened – this is key for creaming!
- 150g granulated sugar
- 100g light brown sugar, packed in nice and tight
- 1 large egg
- 1 teaspoon of good vanilla extract
- 250g all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
And for that irresistible topping, you’ll need:
- 200g Mini Eggs, all chopped up! Make sure you keep some nice chunks for sprinkling on top.
Step-by-Step Guide to Making Mini Egg Cookie Bars
Alright, let’s get this baking party started! Making these Mini Egg Cookie Bars is honestly a breeze. Just follow these steps and you’ll have a tray of pure deliciousness in no time. If you love a good chewy cookie base, you might also want to check out my chewy chocolate chip cookies recipe!
Preparing the Cookie Dough
First things first, get that oven preheated to 180°C (that’s 160°C if you have a fan oven, or 350°F). While it’s warming up, line a 20cm x 20cm baking pan with parchment paper. Trust me, this makes cleanup a dream! In a big bowl, cream together the softened butter, granulated sugar, and that lovely packed light brown sugar until it’s all light and fluffy. If your butter is too cold, it just won’t cream properly, so make sure it’s nice and soft!
Adding the Mini Eggs and Baking
Now, beat in your egg and vanilla extract until everything is lovely and combined. In a separate bowl, give your flour, baking soda, and salt a quick whisk together – this just makes sure they’re evenly distributed. Gradually add these dry ingredients to your wet mixture, mixing until it’s *just* combined. Overmixing is the enemy of chewy cookies, so stop as soon as you don’t see flour streaks. Gently fold in most of your chopped Mini Eggs, saving a handful for the top. Press this glorious cookie dough evenly into your prepared pan, then scatter the rest of the chopped Mini Eggs right over the top. Pop it into the oven for about 20-25 minutes. You’re looking for the edges to be golden brown, and the center should look set, not jiggly.
Cooling and Cutting Your Mini Egg Cookie Bars
This is the hardest part – waiting! Let the bars cool completely in the pan. If you try to cut them too soon, they’ll just crumble everywhere. I know, it’s torture, but it’s so worth it for those neat squares. Once they’re totally cool, lift them out using the parchment paper and cut them into 16 lovely bars. Ta-da! Your perfect Mini Egg Cookie Bars are ready to be devoured!
Tips for Perfect Mini Egg Cookie Bars
Alright, let’s make sure your Mini Egg Cookie Bars turn out absolutely amazing every single time! A little bit of know-how goes a long way. A quick tip from my kitchen: if you love fast cookies, my quick chocolate chip cookies are a lifesaver!
Butter Temperature is Key: Seriously, don’t skip softening your butter! It needs to be at room temperature – soft enough to indent with your finger but not melty or greasy. This is crucial for getting that lovely, light, and fluffy texture when you cream it with the sugars. It makes all the difference for that perfect chewy base.
Don’t Overmix the Dough: This is probably the MOST important rule for chewy cookies. Once you add the flour, mix *just* until it’s combined. A few little streaks of flour are fine; they’ll disappear. Overmixing develops the gluten too much, which can lead to tough or cakey bars instead of wonderfully chewy ones.
Know Your Oven: Ovens can be quirky! Keep an eye on your bars towards the end of the baking time. If they’re browning too quickly, you can always loosely tent them with foil. You want those edges golden, but the center should still look a little soft; they’ll continue to set up as they cool.
Cooling is Crucial: I know, I know, the hardest part is waiting! But letting the bars cool completely in the pan is non-negotiable. Trying to cut into them while they’re warm will just result in a crumbly mess. Patience will be rewarded with perfectly cut, delicious bars!
Ingredient Notes and Substitutions
Let’s chat about the ingredients for these yummy Mini Egg Cookie Bars! We want to make sure you have the best results, so here are a few little notes.
Butter: The recipe calls for softened butter, and this really is best. It means your butter is at room temperature, not melted or cold. If you’re in a pinch, you can soften butter quickly in the microwave, but do it in short 5-second bursts, stirring in between, so it doesn’t melt!
Mini Eggs: These are the stars, of course! If you can’t find Cadbury Mini Eggs, don’t sweat it. You can totally substitute them with other chopped chocolate eggs. Malteser Bunnies, chopped Cadbury Creme Eggs, or even good quality dark or milk chocolate chunks would be delicious. Just chop them up into bite-sized pieces!
Sugars: Using both granulated and light brown sugar gives the bars that perfect chewy texture and a lovely caramel note. If you only have granulated sugar, you can use that, but they might be a little less chewy. You could also try adding a tablespoon of molasses to the granulated sugar to mimic the effect of brown sugar.
Frequently Asked Questions About Mini Egg Cookie Bars
Got questions about these delightful Mini Egg Cookie Bars? I’ve got answers! We’ve all been there, wondering about swaps or how to get things just right. Don’t worry, I’ve got you covered. If you’re looking for more Easter inspiration, you should totally check out my Easter cookies recipe!
Can I use different chocolate eggs?
Absolutely! While Cadbury Mini Eggs are the classic choice, feel free to get creative. Chopped Malteser Bunnies, chunks of Cadbury Creme Eggs, or even just good old-fashioned milk or dark chocolate chunks would be delicious. They might melt a little differently, but the chocolatey goodness will still be there!
How do I store leftover Mini Egg Cookie Bars?
These bars are best stored at room temperature in an airtight container. Honestly, they don’t last long because they’re so addictive! Keeping them in a sealed container will help maintain that lovely chewy texture for a few days. Avoid the fridge, as that can sometimes make cookies a bit too hard.
Why are my cookie bars dry?
Oh no, dry bars are the worst! Usually, this happens if they’re overbaked – keep an eye on them and pull them out when the edges are golden and the center just looks set. Also, make sure you’re using softened butter and not too much flour. Measuring your flour correctly (spoon it into the cup, don’t scoop directly from the bag!) can also make a big difference to texture.
Estimated Nutritional Information
Just a little heads-up, these nutritional figures are estimates, and they can bounce around a bit depending on the exact brands of ingredients you use and how precisely you measure. But roughly, each of these amazing Mini Egg Cookie Bars comes in at around [Insert Calorie Estimate Here] calories, with about [Insert Fat Estimate Here]g of fat, [Insert Protein Estimate Here]g of protein, and [Insert Carb Estimate Here]g of carbohydrates. Enjoy!
Share Your Mini Egg Cookie Bar Creations!
Have you tried making these amazing Mini Egg Cookie Bars? I’d absolutely LOVE to hear all about it! Drop a comment below and tell me how they turned out, or if you added your own special twist. And if you share a pic on social media, make sure to tag me – I live to see your baking triumphs! For even more Easter fun, check out my recipes over on my Easter recipes page. Happy baking, everyone!
Mini Egg Cookie Bars
Ingredients
Equipment
Method
- Preheat your oven to 180°C (160°C fan/350°F). Grease and line a 20cm x 20cm (8×8 inch) baking pan with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in most of the chopped mini eggs, reserving some for the top.
- Press the cookie dough evenly into the prepared baking pan.
- Sprinkle the remaining chopped mini eggs over the top of the dough.
- Bake for 20-25 minutes, or until the edges are golden brown and the center is set.
- Let the bars cool completely in the pan before cutting into 16 squares.