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Mini Egg Cookie Bars

These Mini Egg Cookie Bars are a delightful treat made with a rich cookie base, topped with chocolate chips and candy-coated mini eggs, perfect for a sweet afternoon snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 115 g unsalted butter (melted or room temp) Melted butter gives a denser texture.
  • 135 g light brown soft sugar
  • 55 g granulated sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • 275 g plain flour Weigh for accuracy.
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tbsp cornflour
  • 100 g milk chocolate chips
  • 100-300 g mini eggs Use as desired for more or less candy.

Method
 

Preparation
  1. Preheat the oven to 190C/170C fan and line a 9x9 inch square tin with parchment paper.
  2. In a bowl, combine the melted butter and both sugars, mixing until combined.
  3. Add the egg and vanilla extract, mixing again.
  4. Incorporate the flour, cornflour, bicarbonate of soda, and salt into the mixture.
  5. Add the chocolate chips and most of the mini eggs, mixing into the dough.
  6. Press the mixture into the lined tin and decorate with remaining mini eggs.
  7. Bake for 18-22 minutes until the top looks dry.
  8. Allow to cool before portioning.

Notes

Cut into small squares while the bars have fully cooled to ensure clean cuts. Store in an airtight container at room temperature for up to 4 days. For longer life, refrigerate for up to a week or freeze individually wrapped squares for up to 2 months.