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5
from 1 vote
Easter Cookie Bars Recipe
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.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Cookies, Easter
Cuisine:
American
Diet:
Vegetarian
Servings:
16
cookie bars
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large mixing bowl
Electric whisk
Sieve
Wooden spoon
Square 20cm (8") nonstick cake tin
Parchment/baking paper
Kitchen knife
Chopping board
Ingredients
130
g
slightly salted butter
softened
50
g
golden syrup
200
g
soft light brown sugar
2
tsp
vanilla extract
1
medium free range eggs
270
g
plain white flour (all purpose flour)
1
tsp
baking powder
200
g
Cadbury Mini Eggs
Metric
-
Ounces
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.
Video
Nutrition
Calories:
245
kcal
|
Carbohydrates:
37
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
28
mg
|
Sodium:
66
mg
|
Potassium:
66
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
218
IU
|
Calcium:
27
mg
|
Iron:
1
mg
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