These Easter cookie bars are crisp on the outside, gooey and chewy in the centre with a hint of vanilla and plenty of mini egg pieces to lend a milk chocolate hit.
Cookie bars are a great option if you really want to whip up some cookies but don't want to faff around dividing the cookie dough into portions and arranging them on trays.
With this recipe, you simply press the whole batch of cookie dough into a lined tray and bake, then cut into bars once cooled.
The dough itself is really easy to make. You'll start with butter, sugar and golden syrup - that last ingredient is what ensures a lovely chewy, gooey centre.
You'll whisk everything up, then whisk in an egg to bind everything together and a vanilla for flavour. After that, you'll simply stir in flour and a pinch of bicarb (to help give a light texture) and that's your basic dough done!
All that's left to do then is stir in a big helping of mini eggs - these are Easter cookie bars after all! - press into a tin and bake for about 20 minutes!
The result is a gorgeous slab of Easter cookie that's crisp on the outside and chewy-soft in the center. They're delicious and would make perfect Easter gifts.
Here's the full recipe for my Easter cookie bars. They can be made in under an hour and serve 16.
Ingredients
- 130 g (9 tbsp) slightly salted butter softened
- 50 g (2½ tbsp) golden syrup
- 200 g (1 cup + 3 tbsp) soft light brown sugar
- 2 tsp vanilla extract
- 1 medium free range eggs
- 270 g (1¾ cups) plain white flour (all purpose flour)
- 1 tsp baking powder
- 200 g (7 oz) Cadbury Mini Eggs
Equipment
- Square 20cm (8") nonstick cake tin
Instructions
Preheat the oven to 180C (160C fan, 350F).
Grease and line a 20x20cm (8x8 inch) tin.
Put the butter, golden syrup and sugar in a large bowl.
Whisk until fluffy
Add the egg and vanilla.
Whisk until well combined.
Sift in the flour and the baking powde.
Fold through.
Add the roughly chopped mini eggs.
Fold through.
Tip the cookie dough into your prepared tin.
Level off.
Bake for 20-25 minutes until golden brown.
Allow to cool in the tray until firm, then use the greaseproof paper to lift onto a cooling rack.
Once completely cool, transfer to a board and use a sharp knife to cut into 16 squares.
Enjoy!
Pointers, tricks and troubleshooting tips for the perfect Easter cookie bars
Are Easter cookie bars easy to make?
This Easter cookie bar is made from easy to make cookie dough. You'll start by creaming together butter, sugar and golden syrup. The golden syrup is key, so make sure to include it so you get a super moreish chewy, gooey texture.
Once you’ve creamed your butter, sugar, eggs and golden syrup with vanilla or other flavourings you just stir in the dry ingredients and turn it into a baking tray.
I design and test my recipes so they give the same results every time. So if you follow the instructions in the recipe your cookies will look exactly the same as the picture.
Will I need any special equipment to make Easter cookie bars?
You should already have everything you need to make this recipe in your kitchen. The cookie dough ingredients are weighed with scales and mixed in just one bowl, using a sieve to add the ingredients and an electric mixer to whisk up the dough. Then you just need to empty the cookie dough into a baking tray lined with baking paper.
If you’re in doubt, there’s always a full list of suggested equipment on the recipe card below my recipes. I always include links to example products, so you can see exactly what I used to make each recipe.
How can I tell if eggs have gone off?
It’s always best to use eggs fresh from the store when baking. This is because eggs can behave differently in recipes as they get older and their quality declines.
Plus, buying eggs from the store guarantees that they have been stored correctly and will be at their best. In the UK, it’s advised that eggs are stored at less than 20C, but this advice can vary depending on location. Many home kitchens will be warmer than this temperature, so eggs stored at home can spoil more quickly than in store.
You should never eat an egg that looks, smells, feels or tastes odd in any way. So if your egg has any discolouration, odd appearance, or a strange or foul odour, it is most likely rotten.
If your egg has spoiled, you should immediately throw it away and thoroughly wash any pots and utensils that have come into contact with it.
Egg safety is paramount when cooking for someone in an at-risk group (older people, people living with health conditions, or a pregnant person)
A Mummy Too does not give medical advice. Please consult with your medical professional.
How can I tell if butter has gone off?
If your butter is fresh, it will be a cream or pale yellow colour. Your butter should only have a delicious buttery smell - it shouldn’t smell sour. So it's usually easy to tell if your butter has spoiled as soon as you open the packet.
When butter spoils, it turns dark yellow with translucent patches. This occurs when bacteria begins to break down the butter. This process also causes the butter to smell sour or rancid, as lactic acid is released.
So if your butter has any of these signs, you should discard it immediately.
Are Easter cookie bars suitable for vegetarians?
Yes, at the time of writing (March 2022), these Easter cookie bars are completely vegetarian. However, if you use a different kind of chocolate egg you should check the labels as some brands can use animal-derived ingredients in candy coating.
So always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.
Are Easter cookie bars suitable for vegans?
If you’re looking for a vegan cookie/biscuit recipe, you could try my Vegan Easter biscuits recipe instead of this one. However, if you really prefer making cookie bars, you could try substituting the ingredients in this recipe with the following vegan alternatives.
Egg: For an egg substitute, you can buy pre-prepared egg replacements on the baking or Free From aisle of your local supermarket. Or you can use one of the following homemade alternatives.
Each of these options makes the equivalent of 1 egg, so choose one, not all of them.
- 3 tablespoons of aquafaba. Aquafaba is the water you get in a tin of chickpeas, and no, it doesn't taste like chickpeas!
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce (bear in mind this will add sweetness and potentially an apple flavour).
For this recipe you might want to add a tablespoon of plant-based yoghurt to ensure the moisture level is the same as adding a real egg.
Butter: You should use a vegan butter with a fat content of around 80% so that it behaves similarly to dairy butter when it's mixed. If it has a low-fat content or it's very soft, it might not mix into a substantial buttercream. Many brands available worldwide offer good quality vegan alternatives to butter, including Naturli and Violife.
I mainly use unsalted Flora vegan butter in vegan baking because it performs well and they make a salted and unsalted version.
Mini Eggs: Doisy and Dam are a vegan chocolate brand that makes vegan dupes of well-loved dairy chocolate classics. And luckily, they now offer vegan Mini Eggs!
However, as with most vegan chocolate, their eggs contain darker chocolate than Cadbury's Mini Eggs, so keep that in mind if you use them.
It’s important to remember that these vegan alternatives may contain different allergens to their non-vegan counterparts. So make sure that you check all of the labels!
Are Easter cookie bars gluten-free?
These Easter cookie bars are made with wheat flour, which contains gluten. At the time of writing, Mini Eggs are considered gluten-free, so the only ingredient you’ll need to replace is the flour. Most baking powders are now gluten-free, but some still contain some gluten, so check your labels just in case.
Luckily, this recipe doesn’t rely on gluten for texture so it should convert quite well with gluten-free flour.
When I bake gluten-free versions of recipes I make sure to use a good quality gluten-free flour. This recipe calls for plain flour, so make sure you use plain gluten-free flour. I regularly use this gluten-free flour blend by The Free From Fairy. It contains a blend of ingredients to help replicate wheat flour.
You can make the recipe exactly as you would if you were using wheat flour - cooking time or temperature should remain unaffected.
Double check all of your ingredients labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve the recipe with.
Are Easter cookie bars keto-friendly?
Sorry, these Easter cookie bars contain carbohydrates and sugar which would take your body out of a state of ketosis. So, unfortunately these cookies wouldn't be suitable for a keto diet.
Are Easter cookie bars healthy?
These Easter cookie bars contain a fair amount of sugar and chocolate, so they aren’t the healthiest treat. But treats are fine in moderation and as a part of a healthy, varied diet.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Are Easter cookie bars safe to eat while pregnant?
There’s nothing in this recipe that would be considered a risk for a pregnant person. So as long as you prepare and cook your cookies safely and hygienically, this recipe will be a lovely treat for a pregnant pal.
Though this recipe does contain a fair amount of sugar which can affect your blood sugar. Some pregnant people can be more susceptible to changes in their blood sugar or developing gestational diabetes. So consult your doctor if you're concerned about eating high sugar foods during pregnancy.
Make sure that all of your ingredients are in good condition and this meal is prepared safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with Easter cookie bars?
I think these Easter cookie bars would be great warmed up in the microwave and served with a big scoop of ice cream! But feel free to eat them on their own or with anything else you prefer.
Can I make the Easter cookie bars without Mini Eggs?
Feel free to use any other kind of chocolate egg or even just chocolate chips instead of the Cadbury Mini Eggs.
M&Ms would also work well, but bear in mind that swapping out your ingredients means the new ingredients can carry different allergen warnings. So check your labels to ensure your recipe is still safe for whoever you’re baking for.
Can I add extra chocolate to this recipe?
Sure! I think this recipe is great as it is, but it could also work with some melted chocolate over the top, or even some cocoa powder in the cookie dough for a chocolate tasting base. Feel free to experiment, and let me know how you get on!
How should I store Easter cookie bars?
The best way to store these Easter cookie bars is to pop them into an airtight container, layered between sheets of baking paper or reusable wax paper.
This will stop the cookies from sticking together and if freezing them, protect them from freezer burn.
How long will Easter cookie bars keep?
Your Easter cookie bars are a sort of cross between shortbread and blondies, so like them, they should keep for up to 5 days in an airtight container. Or they should keep for up to 3 months in the freezer.
Can I leave Easter cookie bars out on the counter?
No, your Easter cookie bars will turn stale if left on the counter. They'll also attract creepy crawlies with their delicious smell. So it's best to keep them in a container when you aren't serving them.
Can I make Easter cookie bars ahead?
If you’re trying to save time, you can make your cookie bars ahead of time. However, as with most home-baked goods, they will be best enjoyed fresh.
While you can keep them for 5 days after baking, I wouldn’t make these cookie bars more than 2 days ahead of time, or they may begin to turn stale.
Can I keep Easter cookie bars in the refrigerator?
There’s no need to refrigerate your Easter cookie bars. Just pop them into an airtight container and keep them in a cupboard or pantry.
Can I freeze Easter cookie bars?
These Easter cookie bars should freeze really well. You can freeze them in an airtight container, between layers of baking paper. Or you can freeze them on a tray in a flat layer, and then transfer them into a sandwich bag once they're frozen solid. These methods will prevent them from sticking together.
It’s best to freeze them in a container in which they can fit snugly. This will reduce the amount of excess air surrounding them, reducing the chance of freezer burn.
What is the best way to defrost Easter cookie bars?
The best way to defrost your Easter cookie bars is to transfer them to the fridge and leave them for at least 8 hours. Then before serving, let them sit at room temperature for 30 minutes before serving.
Or if you’re defrosting a single cookie bar, just pop it onto a covered plate and leave it on the counter for 2-3 hours.
Can I make these Easter cookie bars in a different quantity?
Yes, you could use a free online recipe converter calculator to change the quantity of this Easter cookie bars recipe. Though you should bear in mind that if you change the size of the recipe, you should also change the tin or tray you use.
If you use a baking tray relative to the size of the original tin, the cooking time shouldn't be affected too much. For example, if you half the recipe, use a tin that is half the width/length and depth. If you cook a smaller amount of cookies in the original tin the dough will spread out much thinner, resulting in thinner or overcooked cookie bars.
Can I make this recipe in a different tin/tray?
Yes, though as I mentioned above, the tin can affect the way the recipe bakes. So make sure you use a tin or tray which lets your cookie dough spread to a similar depth and width as the original tin. Otherwise, your bake may be over or undercooked, depending on the size of the tin.
Can I make Easter cookie bars in a stand mixer such as a KitchenAid or Kenwood Mixer?
A stand mixer would be useful for mixing your cookie dough together, though take care not to overmix once you add the flour and Mini Eggs. Overmixing flour can result in tough, bread-like cookies and it can break down your Mini Eggs into tiny pieces.
I would recommend creaming the butter, sugar and egg together using the balloon whisk attachment on a low speed, then building to a medium-high speed. Then scrape down the sides and add your dry ingredients and mix on a low speed until the ingredients are combined.
Can I make Easter cookie bars with a food processor or power blender like a Nutribullet?
A food processor or power blender would be too powerful for mixing this cookie dough, plus it would be very difficult to get the cookie dough out of at the end.
How can I make sure my Easter cookie bars turn out perfectly?
I've included photos for every step of this Easter cookie bar recipe, so you'll be able to see exactly how they should look as you're making them. Following the recipe and using the pictures as a guide should help you avoid any issues, but here are some extra tips for common issues:
- Read the recipe fully before you begin, so you can plan ahead and know what to expect.
- Make sure you measure your ingredients out before you begin cooking to avoid any mistakes. I find it best to lay out the pre-measured ingredients in little ramekins so I can see what I have left to add.
- Preheat your oven to the correct temperature before your bakes go in. Invest in an oven thermometer if your oven seems too hot or too cool. A cool oven causes bakes not to rise and come out raw or dense. An oven which is too hot will obviously burn or dry out your recipe.
- Add ingredients in the order a recipe states. Important chemical reactions occur while baking, and the order of ingredients is key to this process. If your raising agents are added too early they can become less effective by the time it comes to cook your cookies.
- Remember to line your baking tray to avoid the cookies sticking to the trays!
- When cooked, your Easter cookie bar slab should look set on top with golden edges and a paler middle, though the centre will feel a little soft to the touch. Leave the cooked cookie sheet inside the tray for around 10 minutes until it firms up. Then gently turn the slab out onto a wire rack to cool completely.
Why did my Easter cookie bars turn out dry/crumbly?
The cookie dough should result in beautifully moist cookie bars studded with melted Mini Eggs. The cookie bars shouldn’t be brittle or dry. So if your Easter cookie bars are very dry or crumbly then they’re either overcooked or the ingredients are incorrect.
These Easter cookie bars can quickly overcook as they contain a lot of fat and sugar. So make sure you set a timer for 10 minutes before the end of cooking time so you can check your blondies.
If you cooked them for the correct amount of time and at the right temperature, then you may have forgotten to add a wet ingredient. One major point to note is that the golden syrup is crucial for getting that soft chewy texture, so don’t substitute it for sugar or the ratio of wet and dry ingredients will be off balance.
Why did my Easter cookie bars turn out wet/soft?
If your cookie bars are soft or wet, then it sounds like they’re undercooked. This can happen if your cookies aren’t cooked for long enough, or if the oven wasn’t at the right temperature.
So make sure to set a timer when your put the cookies in, to take any guesswork out of your cooking process.
Equally important is making sure that the oven is preheated before you add your recipe. So it’s best to turn your oven on before you start mixing your ingredients to give it plenty of time to come up to temperature.
If you’re sure that you preheated your oven and cooked the cookies for the correct time, your oven may be running lower than the dial states. You can use an oven thermometer to check the temperature of your oven if you're unsure.
An oven thermometer sits in the oven while it is on, so you can get an accurate internal reading. You can buy oven thermometers from kitchenware stores, larger supermarkets or from Amazon and other online kitchenware stores.
Why didn’t my Easter cookie bars rise?
Your Easter cookie bars won’t rise too much, the raising agent is just there to give the cookie bars a lighter texture. So don’t worry if you don’t have a slab that is double the height, it should only be a few millimetres taller than when it went into the oven.
How can I add/change the flavours in these Easter cookie bars?
If you want to change the flavours of these cookie bars, go ahead! The cookie dough is quite forgiving, so you could add any sort of food essence (orange, coffee, butterscotch could work well) or citrus zest to the mix.
Or you could add a handful of chopped nuts or marshmallows to add some extra texture. They shouldn't affect the cooking time too much. But keep an eye on things if you add something which could increase the cooking time or alternatively cause the top to burn.
Print this Easter cookie bars recipe
Easter Cookie Bars Recipe
Ingredients
- 130 g (9 tbsp) slightly salted butter softened
- 50 g (2½ tbsp) golden syrup
- 200 g (1 cup + 3 tbsp) soft light brown sugar
- 2 tsp vanilla extract
- 1 medium free range eggs
- 270 g (1¾ cups) plain white flour (all purpose flour)
- 1 tsp baking powder
- 200 g (7 oz) Cadbury Mini Eggs
Equipment
- Square 20cm (8") nonstick cake tin
Instructions
- Preheat the oven to 180C (160C fan, 350F).
- Grease and line a 20x20cm (8x8 inch) tin.
- Whisk the butter, golden syrup and sugar in a large bowl until fluffy
- Add the egg and vanilla and whisk until well combined.
- Sift in the flour and the baking powder and fold through.
- Add the roughly chopped mini eggs and fold through.
- Tip the cookie dough into your prepared tin and level off.
- Bake for 20-25 minutes until golden brown.
- Allow to cool in the tray until firm, then use the greaseproof paper to lift onto a cooling rack.
- Once completely cool, transfer to a board and use a sharp knife to cut into 16 squares.
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