Mini Egg Cookie Bars
These soft and chewy Mini Egg Cookie Bars are a spring treat. Filled with Mini Eggs and chocolate chips, these bars are perfect for Easter and will quickly become a family favourite.
Servings: 9 squares
Ingredients
- ½ cup butter, melted and cooled
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 Tbsp Milk
- 1 Tbsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- 1 cup Mini Eggs
- ½ cup mini milk chocolate chips
Instructions
- Preheat oven to 350℉
- Line an 8" by 8" cake pan with parchment paper
- In a large bowl, beat melted butter and sugars together until smooth.
- Beat in egg, milk, and vanilla extract.
- Add flour and baking soda, stirring until combined.
- Fold in the Mini Eggs and chocolate chips.
- Spread evenly into the prepared pan.
- Bake in preheated oven for 30 minutes or until the centre is just cooked.
- Cool in pan for 15 minutes.
- Using the parchment paper, lift the cookie bars out of the pan.
- Allow to fully cool on a cooling rack before cutting into squares.
- Store in an air-tight container at room temperature for up to 3 days.
Notes
You can add more Mini Eggs to the top of the cookie bars before baking them to make them more visible.