Easy Mini Egg Cookie Bars

Easy mini egg cookie bars with chocolate chips. A simple Easter bake you can make in about 35 minutes.

Course Dessert

Cuisine American, British

Diet Vegetarian

Prep Time 10

Cook Time 25

Servings pieces

Calories 227kcal

Author Adina

Preheat the oven to 350°F (180°C). Line the pan with foil or parchment paper.
Melt the butter in a small pan and let it cool slightly.
½ cup unsalted butter
Chop the mini eggs and walnuts. Keep the pieces chunky. Be careful, the shells are hard and can slip.
1½ bags mini eggs + ½ 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.
¾ 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 + ¼ teaspoon fine sea salt
Fold in the chopped mini eggs, chocolate chips, and walnuts.
mini eggs + ½ 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.

Measurements: I recommend using a digital kitchen scale in baking; it guarantees the best results.
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.