Easter Cookie Bars
These Easter Cookie Bars are not only tasty but they’re really easy to make as well. Why spend the entire Easter holiday baking when you can make up these easy treats instead?
You’ll not only have something delicious to eat, but you’ll also impress all your family and friends with these Easter Cookie Bars . It’s up to you if you want to share the recipe with them but we are kinda proud of it and hope that you do! These bars will be perfect on your Easter dessert table.
The kids will love these bars. Not only do they have candy eggs in the bars but they have on on top too! The kids just love that egg on top!
What we really love about these delicious Easter Bars is that they’re not slathered in frosting all over the top. They have the perfect little dollop of frosting right on top and it’s just the right amount of sweetness in our opinion.
So many times desserts tend to be in your face sweet but these Easter Cookie Bars have a really great flavor with a perfectly paired sweetness.
What happens if I use salted butter instead of unsalted butter in baking?
This tends to happen sometimes in baking but it’s really not a reason to worry. If you use salted butter in the recipe, just omit the salt ingredient itself that it calls for. Most times the amount of salt is so minimal that it really won’t make a huge difference overall but it’s good to be aware.
Do these bars freeze well?
These bars do freeze well. If you want to bake them ahead of time and don’t want to eat them right away you can freeze them. Just don’t decorate with the buttercream frosting and little chocolate egg on top until ready to serve.
To freeze the bars I like to store in a freezer bag and make sure all the air is removed. You can also store in a airtight freezer container but my freezer is usually to packed for things like that. They freeze well for a couple of months. We defrost overnight in the fridge. Then pull out set on the counter. When they come to room temperature decorate with buttercream icing and chocolate egg.
What is the texture of these cookies like?
They’re almost like a brownie consistency with just a little bit more crunch. This type of “cookie” is one of my favorites because it literally melts in your mouth with flavor. You could also top it with a little bit of ice cream as well when it’s warm and fresh from the oven…(we might have done this a time or two and can verify that it tastes amazing as well!)
This Easter holiday, treat yourself and your family and friends to these delicious Easter Bars. They’re a great dessert to have on hand that is fun to eat and even more fun to share with those that you love! Depending on how big or small you cut these bars you can get a lot of little bars so buy extra chocolate eggs. Plus if your like us you will be eating a few as you decorate!
ANOTHER GREAT IMAGE TO PIN!!
OTHER GREAT DESSERTS YOU WILL LOVE:
Homemade Reese’s Eggs
Strawberry Shortcake Cheesecake
Homemade Funfetti Cookies
Copycat Starbucks Lemon Loaf
Easter Cookie Bars
- 2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar, packed
- 2 large eggs
- 1/2 cup white chocolate chips
- 30 chocolate candy eggs
- 1/4 cup butter, softened
- 1 cup confectioners’ sugar
- 1 tbsp. milk
- 15 - 20 chocolate candy eggs
- Grease a rectangular pan 9 x 13 with butter and dust it with flour. Set aside.
- Preheat oven to 350 degrees F.
- In a small bowl, sift together all dry ingredients: flour, baking soda and salt. Set aside
- In a large bowl, beat together butter, brown sugar and eggs with an electric mixer until creamy.
- Slowly mix dry ingredients into wet ingredients.
- Once all ingredients are well-combined, fold in white chocolate chips. Evenly spread cookie bar mixture into greased pan.
- Top the cookie bar mixture with candy eggs. Bake for 30 minutes.
- Allow cookie bars to cool before decorating. Cut into small squares, about 2in x 2in in size.
- In a medium sized bowl, beat together butter, sugar and milk
- Once all ingredients are well-combined, smooth, and form semi-stiff peaks, the buttercream is ready. Scoop it into a piping bag with Wilton icing tip #21 attached.
- Frost the center of each cookie bar with a small dollop of buttercream. Top with one candy egg. Serve and enjoy!
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