Easy mini egg cookie bars with chocolate chips. A simple Easter bake you can make in about 35 minutes.
I make these mini egg cookie bars in spring, usually right before Easter or right after, when there are always leftover chocolate eggs around. They are easy to mix in one bowl and are ready in about 35 minutes.
I also make a similar batch of Mini Egg Brownies every year, especially when I have extra chocolate eggs left.
Prep Time:ย 10 minutes |ย Cook Time:ย 25 minutes |ย Ingredients:ย 10 + saltย |ย Servings:ย 16 bars |ย Difficulty:ย Easy
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Recipe ingredients
Mini eggs: You need about 1ยฝ bags (around 4.5 oz/ 135 g). Chop most of them and keep a handful for the top. Don't chop too small; the chunks are better.
Chocolate chips: about ยฝ cup. Semisweet works well, but milk or white is fine too.
Nuts: I usually use walnuts. Pecans or almonds are fine as well. These Brownie Blondies are also made with chocolate chips and walnuts.
Butter: Melt it and let it cool slightly before mixing.
Brown sugar, flour, egg, vanilla, and salt: Standard baking ingredients.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make mini egg cookie bars?
Preparations: Preheat the oven and line a 20ร20 cm (8ร8 inch) pan with foil or parchment paper. Melt the butter and let it cool slightly.
Step #1: Chop the mini eggs and nuts. Keep the pieces chunky. Be careful, the shells are hard and can slip.
Step #2: In a bowl, mix butter and egg with a hand whisk.
Step #3: Add brown sugar and vanilla and whisk until smooth.
Step #4: Add flour and salt. Stir briefly, just until combined.
Step #5: Fold in the chopped mini eggs, chocolate chips, and nuts.
Step #6: Spread the dough in the pan and press a few extra mini eggs on top.
Step #7: Bake for 25-28 minutes until lightly golden. A toothpick should come out with a few crumbs.
Step #8: Let cool completely in the pan, then slice.
Variations
- Use M&M's or Smarties instead of mini eggs
- Skip the nuts if you prefer
- Add white chocolate chips instead of semisweet
Tips
Chop the mini eggs very carefully; they are very slippery, and you might hurt yourself if the knife slips.
Don't overmix once you add the flour. Just stir until combined.
Let the bars cool fully before cutting; they firm up as they sit.
Store and freeze
Keep in an airtight container at room temperature for about 5-7 days.
Freeze the dough: wrap well and freeze up to 3 months. Thaw in the fridge.
Freeze the baked bars: freeze in layers with baking paper between them for up to 3 months.
How to serve?
These are great on their own, but I usually serve them with a cup of coffee or as part of a small Easter dessert table with other simple bakes like Pistachio Ricotta Cake or Tiramisu Brownies.
I usually serve these after a simple dinner:
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๐ Recipe
Easy Mini Egg Cookie Bars
Equipment
- Baking pan about 8x8 inches/ 20x20 cm
- Aluminum foil or parchment paper
- Hand whisk
- Bowl
Ingredients
- ยฝ cup unsalted butter Note 1
- 1 large egg
- ยพ cup light brown sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ยผ teaspoon fine sea salt
- 1ยฝ bags mini eggs about 4.5 oz/ 135 g total, divided, Notes 2, 3
- ยฝ cup semisweet chocolate chips
- ยฝ cup walnuts roughly chopped
Instructions
- Preheat the oven to 350ยฐF (180ยฐC). Line the pan with foil or parchment paper.
- Melt the butter in a small pan and let it cool slightly.ยฝ cup unsalted butter
- Chop the mini eggs and walnuts. Keep the pieces chunky. Be careful, the shells are hard and can slip.1ยฝ bags mini eggs + ยฝ cup walnuts
- Mix: In a bowl, mix the melted butter and egg.butter + 1 large egg
- Add brown sugar and vanilla and whisk until smooth.ยพ cup light brown sugar + 2 teaspoons vanilla extract
- Add flour and salt. Stir briefly, just until combined. Don't overmix.1 cup all-purpose flour + ยผ teaspoon fine sea salt
- Fold in the chopped mini eggs, chocolate chips, and walnuts.mini eggs + ยฝ cup semisweet chocolate chips + walnuts
- Bake cookie bars: Transfer the dough to the pan and smooth the top. Press a few extra mini eggs on top. Bake for 25-28 minutes. A toothpick inserted in the center should come out with a few crumbs. Mine took 26 minutes.
- Let cool completely in the pan before slicing.
Notes
- Measurements: I recommend using a digital kitchen scale in baking; it guarantees the best results.ย
- Mini eggs: One bag of mini eggs is about 90 g (3 oz). Use one bag in the dough and about half a bag on top. If you prefer, you can chop all the eggs and skip adding whole ones on top.
- Use M&M's or Smarties instead of mini eggs.
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