Mini Egg Cookie Bars
Mini Egg cookie bars are a delicious Easter treat with the familiar speckled pastel mini eggs in a soft and tasty cookie base.
Servings 9
Calories 355kcal
Equipment
Ingredients
- 120 g unsalted butter softened
- 125 g light brown sugar
- 1 medium egg
- 2 tsp vanilla bean paste
- 200 g plain flour (all-purpose flour) (all-purpose flour)
- 1 tbsp cornflour (cornstarch)
- 1 tsp cream of tartar
- pinch of salt
- 200 g Mini Eggs
Instructions
- Preheat your oven to 180°C / 350°F. Line a square 9×9 inch (23×23 cm) cookie pan with baking parchment.
- In a large bowl, cream the softened butter together with the light brown sugar using a wooden spoon, until it is light and fluffy.
- Add the egg (at room temperature) and vanilla bean paste/extract then mix well.Make sure to use an egg which is at room temperature to avoid the mixture curdling, you are aiming for a nice even and well mixed texture.
- Add the flour, cornflour, cream of tartar and a pinch of salt, then mix together with a wooden spoon until the dough starts to come together.
- You might need to finish mixing with your hands, once all combined the dough should be coming away from the side of the bowl but still light and fluffy.
- Add the Mini Eggs, holding a few back to add on top, and mix them into the dough.
- Press the dough into the lined cookie pan, note that it will be quite thin but don’t worry as it will rise a little as it cooks, and add the remaining Mini Eggs on top.
- Bake for 18 minutes at 180°C (350°F), until starting to go golden on top and around the edges, with a dry top. Remove the pan from the oven and allow to cool.
- Cut into 9 pieces and enjoy!
Notes
How do you know when cookie bars are done?
These cookie bars will still be soft when they are done and ready to take out of the oven. They will harden up as they cool, while remaining soft in the centre. Look for the top of the cookie bars being dry. They should not still look wet and glossy as they did before baking.
How to store?
Keep these cookie bars in a covered container for 2-3 days.
Can you freeze the cookie dough?
If you don't want to make the recipe right away, freeze the cookie dough in a freezer bag or plastic tub for up to three months. To make the cookie bars, defrost the dough in the fridge, then press the dough into the cookie pan and bake following the recipe.
Recipe variations
- Use your preferred mini eggs (Smarties mini eggs, Golden or Enchanted Eggs, etc) or replace the chocolate eggs with Smarties or M&Ms for a version that will work all year round.
- Add in chocolate chips or chunks of fudge.
- Drizzle melted milk chocolate over the finished cookie bars
Nutrition
Calories: 355kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 13mg | Potassium: 107mg | Fiber: 1g | Sugar: 14g | Vitamin A: 360IU | Calcium: 21mg | Iron: 1mg