Mini Egg Cookie Bars
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A yummy mini egg & chocolate chip cookie traybake perfect for Easter.. Mini Egg Cookie Bars are my new favourite!
Easter Recipes
SO, today is the second day of March. This year Easter is quite late in comparison to last year, but that isn’t stopping me… HELLO EASTER RECIPES! Honestly, I won’t only be doing Easter related recipes up until the big day, but I felt like posting this one now as its so good.
I made this one the other day on a whim because I had bought what felt like a bucket load of Mini Eggs, and my friend and I were both craving some. To be honest, I question why I hadn’t made anything like this sooner!
Mini Eggs
I absolutely ADORE Easter baking. Like I love it just as much as christmas baking which says a lot really. My No-Bake Mini Egg Cheesecake recipe and my Mini Egg Fudge recipe were so so so successful last year that I knew you guys would love this one.
Honestly there is just something about Mini Eggs which would probably make me say that they are my favourite chocolate, maybe ever? I know I say chocolate orange is a favourite, and it is, but that’s year round… I crave mini eggs where you can’t get them all year around.
I would happily make things all Mini Egg related it I could, and I have many many other mini egg recipes on my blog already – nearly 20 of them! I just can’t get enough.
Cookie Bars
I based this delicious treat on my rolo cookie bars and oreo cookie bars recipes because they were so successful. You can always make this into a chocolate cookie traybake by using my M&M Cookie Bars recipe, or even make a mini egg brownie if you’d prefer something super chocolatey.
To make these chocolatey, all you have to do is to take out 50g of plain flour, and add in 25g of cocoa powder to the mix! It’s literally so simple, and both methods work really well!
These delicious beauties, like my oreo cookie bars, needed less time in the oven in comparison to the rolo cookie bars as they isn’t as much gooeyness in them. I prefer mine softer compared to crisper so I did mine for 20 minutes and they were ideal!
Tips & Tricks
- I would always recommend using a 9″ square tin for a bake like this for best results – it creates the perfect depth of cookie bar.
- These beauties last 3-4+ days at room temperature, if they even last that long!
- You can freeze these for 3+ months once baked.
- You can swap the mini eggs for other easter choccies if you prefer, or a combination of!
I’m not even exaggerating when I say I want to make these again and again as they’re the perfect mix between blondie/cookie/brownie and delicious Mini Egg heaven. I hope you love these as much as I did, enjoy!! x
Mini Egg Cookie Bars!
Ingredients
- 115 g unsalted butter (melted or room temp)
- 135 g light brown soft sugar
- 55 g granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 275 g plain flour
- 1 tsp bicarbonate of Soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 100 g milk chocolate chips
- 100-300 g mini eggs
Instructions
- Preheat the oven to 190ºc/170ºc fan and line a 9x9inch square rin with parchment paper, and leave to the side for now.
- Add the butter to a bowl, and add in the two sugars. Mix until combined
- Add the eggs and vanilla and mix again
- Add the flour, cornflour, bicarbonate of soda and salt and mix again
- Add the chocolate chips and most of the mini eggs and mix into the cookie dough
- Press the mixture into the bottom of the tin and press in the handful of mini eggs into the top for decoration.
- Bake the traybake in the oven for 18-22 minutes, until the top of the cookie bake looks ‘dry’!
- Leave the cookie bars to cool, and then portion and enjoy!
Notes
- If you don’t want to use Mini Eggs you can use M&Ms, Smarties, or anything chocolatey. I wouldn’t advise using Creme Eggs though because it will just turn into a sloppy mess! You could use caramel eggs, but they might need 5 minutes longer in the oven if they ooze everywhere.
- These delicious beings will last in an airtight container for up to 5 days, but honestly, they’ll be eaten before then.
- Try microwaving them when they’ve cooled if you want a gooey cookie, or even add a scoop of ice cream!
- If you can't access cornflour - use 25g more flour, but the texture will change.
- Also, if you can't access Plain Flour, you can use self raising, but again the texture will change.
- If you can't find bicarbonate of soda, leave it out - but again the texture might change!
ENJOY!
Find my other Cookie, Traybake & Easter Recipes on my Recipes Page!
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J x
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Would it be OK to do the prep aspect the night before or does it need to go straight in the oven once prepared?
Yes, it can be! Keep in the fridge once prepped.
Going to make these today but just wondered, could I make the dough now and have everything in the baking tin ready to put into the oven, but put it into the fridge until I’m ready to bake them later tonight? Want to have them after dinner, but fresh out the oven 🙂
Hey! Yes you definitely can!
Made them last night, and they were amazing! My oven does seem to be on the hot side, so I took them out after 17mins, they were starting to brown, but the inside still pretty gooey. But i’d say they were baked enough. Thanks Jane for another great recipe!
How gooey is too gooey? Cut them up and the centre squares are incredible soft, trying to work out if I need to put them back in the oven
Once they’ve been in the oven for 20 minutes or so, they’ll be fine to eat. Have a look at my YouTube video for these if you’re not sure!
These look so yummy! Can I use self-raising flour instead of corn flour, bicarb and plain?
Would love to make these this Easter!!
Abbi xx
Hey – you still want to use the cornflour, but self-raising can work. They may just rise, and then sink.
Mine came out, I think they burnt slightly, because they’re a lot harder and crumbly than I wanted. My mum loves them, but they didn’t turn out like yours. I think I left them in for too long.
My son baked these and they are absolutely delicious! Thank you for sharing the recipe 😊
Absolutely amazing! I’ve been making these for the last two Easters and just bought my ingredients to make again this year!
It’s no exaggeration to say this is one of the best cakes I’ve ever tasted.
Ahhh yay!! Amazing comment thank you!! Definitely one of my favourite recipes ever!
Hi I can’t get bicarb soda anywhere, is there something else I could use or do instead?
Many thanks
I would just leave it out this time!
Is the calorie count based off of cutting it 4×4 or 5×5. Also what would it be for the Creme egg cookie bar?Gonna make these with my little sisters, they look brilliant. Will report back how they turn out
It’s based off 16 servings as it says on the recipe card, but they’re only estimated.
Good it was a amazing
Help! I forgot to add the granulated sugar in all my excitement! Will they still taste okay? They’re already in the oven!
I love your blog, all the recipes I have followed so far have been amazing! I’m struggling to find any Bicarb at the moment, will this make a difference to the bake?
Thank you!
It will change the bakes rise/texture without, but still work.
I also can’t get bicarbonate…I’ve used baking powder. Will that be okay?!
They do different things, but they should be fine!
Hi. I don’t have cornflour. Could I add more normal flour?
Yes, but the texture will be different.
These are delicious! Do you melt the sugar with the butter over heat? Then do you leave to cool before adding to the dry ingredients?
I use the microwave, and I don’t generally wait that long, as after two minutes of whisking it’s cooled enough.
Hi Jane,
I’ve been making lots of your cookie recipes and fancy trying the cookie bars but struggling getting granulated sugar from the shops 😕 Can I use golden caster sugar or normal caster sugar for any of your recipes that use granulated sugar?
Many thanks
Caroline
So technically yes, but using all light brown soft sugar would be better. The sugar granules are larger for brown sugar and granulated, which is why they’re used for cookies. You can use caster sugar, but it can often change the texture due to the difference.