Easter Cookie Bars Recipe
Easter Cookie Bars are soft, chewy dessert squares loaded with pastel candies and chocolate chips—perfect for spring parties or a festive Easter dessert table. These one-pan treats are easy to bake, colorful, and ideal for sharing. Whether you’re baking with kids or prepping ahead for brunch, these bars offer all the flavor of classic cookies with half the effort.
Ingredients List
– ½ cup (1 stick) unsalted butter, melted
– ½ cup brown sugar
– ¼ cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1¼ cups all-purpose flour
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup mini chocolate chips
– ¾ cup Easter candy-coated chocolates (like M&M’s or mini eggs)
– Optional: sprinkles for added color
Step-by-Step Instructions
Step 1: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Step 2: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar.
Step 3: Add the egg and vanilla extract, mixing until smooth.
Step 4: Stir in flour, baking soda, and salt until just combined.
Step 5: Fold in mini chocolate chips and most of the Easter candies.
Step 6: Spread the dough evenly into the prepared pan and top with remaining candies and sprinkles.
Step 7: Bake for 20–25 minutes or until golden around the edges and just set in the center.
Step 8: Let cool completely before slicing into bars.
Cooking Time
Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 35 minutes
Servings
Makes 12 bars
Nutritional Information (approx. per bar)
Calories: 210
Carbs: 26g
Protein: 2g
Fat: 11g
Storage Instructions
Store in an airtight container at room temperature for up to 4 days.
To freeze, wrap bars individually and freeze up to 2 months. Thaw at room temperature.
Pairings/Suggestions
Serve with milk, coffee, or as part of a spring dessert platter with brownies and lemon bars.
Perfect for Easter baskets, brunches, or school treats.
Seasonal Relevance
Best made during Easter or spring, especially when pastel candies are in season and family gatherings are happening.
Conclusion
Easter Cookie Bars are an easy, festive dessert that brings the bright colors and sweet flavors of the season into every bite. Whether you’re hosting brunch or looking for a bake-sale hit, these chewy, candy-studded bars are guaranteed to be a crowd-pleaser with minimal cleanup.
Easter Cookie Bars Recipe
Course: Uncategorized12
servings10
minutes25
minutes210
kcalThese Easter cookie bars are thick, chewy, and packed with colorful chocolate candies and sprinkles. Perfect for springtime celebrations, they’re easy to make in one pan and a hit with both kids and adults.
Ingredients
½ cup (1 stick) unsalted butter, melted
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup mini chocolate chips
¾ cup Easter candy-coated chocolates (like M&M’s or mini eggs)
Optional: sprinkles for added color
Directions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar.
- Add the egg and vanilla extract, mixing until smooth.
- Stir in flour, baking soda, and salt until just combined.
- Fold in mini chocolate chips and most of the Easter candies.
- Spread the dough evenly into the prepared pan and top with remaining candies and sprinkles.
- Bake for 20–25 minutes or until golden around the edges and just set in the center.
- Let cool completely before slicing into bars.
Recipe Video
Notes
- Use pastel M&M’s or seasonal candy for a festive look.
Do not overbake—bars will continue to set as they cool.
Cool completely before slicing for clean, even squares.
FAQs
Q1: Can I double the recipe for a crowd?
Yes! Use a 9×13-inch pan and increase the baking time by 5–8 minutes.
Q2: Can I swap out the candies?
Absolutely—try pastel M&Ms, chopped mini eggs, or white chocolate chips.
Q3: Can these be made gluten-free?
Yes, just use a 1:1 gluten-free flour substitute for all-purpose flour.
