Easter is just around the corner, so why not use that excuse to buy and use all of the readily available holiday themed chocolates?
I’m jumping on the bandwagon this week with a batch and sharing my take on a batch of mini egg cookie bars – with easter being just a few weeks away, it’s the perfect time to start getting those easter bakes made.
Cookie bars are always good idea, mostly because they’re quick, easy and super versatile – you can customise them to suit you and/or your occasion, which is perfect right?
For these I used a mixture of milk chocolate chips and mini eggs, which work perfectly together and when combined into the cookie dough – it all marries and comes together wonderfully.
If this sounds like a recipe you’d like to try, why don’t you give it a go? You have nothing to lose, only yummy cookie bars to gain.
Anyway, let’s get started, shall we?
175g Butter, at room temperature.
175g Granulated sugar.
175g Light brown sugar.
1 tsp Vanilla extract.
350g Plain flour.
1/2 tsp Baking powder.
A pinch of Salt.
100g Milk chocolate chips.
150g Cadbury mini eggs.
Before you get into the recipe, you’ll want to do some prep. Start by weighing up all of the ingredients, lining a 8 inch square cake tin with parchment paper and grab a mixer and spatula. Don’t forget to preheat your oven to 180˚c/350˚f.
To start on the cookie dough, grab your mixing bowl and place the butter, granulated sugar and light brown sugar into the bowl and beat for a couple of minutes or until lighter and fluffier in colour and consistency.
Once that’s been achieved, you can give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
Then you can add in the eggs, one at a time, beating well in between each addition – followed by the vanilla extract. You may notice that the consistency changes once all of the wet ingredients have been added and thats normal – don’t worry about it.
You’ll now want to give the bowl a good scraping down, again to incorporate any bits that haven’t been fully incorporated.
Next, you can add in the plain flour and baking powder, passing them through a sieve first. This is just to make the dough as smooth as possible, removing any lumps that may occur in the dry ingredients.
Now you’ll also want to add in the chocolate chips and mini eggs. You can always incorporate everything using a spatula but I find using my stand mixer works just as well – use whichever method works best for you.
Once you have batter formed, give the bowl a good scraping down to incorporate any bits that haven’t been fully incorporated.
Then you can transfer it into your line 8 inch cake tin, spreading it out to get it as level as you can – this is to help with the bake consistency. You’ll want to then bake this 10-12 minutes, then remove from the oven and top with a selection of mini eggs and place back into the oven and bake for a further 2-3 minutes or just until they are golden brown around the edges.
If you can resist, try not to cut these util they are fully cooled down. To make them fudgier and easier slice, once cooled down, place into th fridge for 6-8 hours or overnight. Trust me, that really helps to enhance the flavour and texture.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.