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Mini Egg Cookie Bars

March 2, 2017
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A Yummy Mini Egg & Chocolate Chip Cookie Traybake perfect for Easter.. Mini Egg Cookie Bars are my new Favourite!

SO, today is the second day of March. This year Easter is quite late in comparison to last year, but that isn’t stopping me… HELLO EASTER RECIPES! Honestly, I won’t only be doing Easter related recipes up until the big day, but I felt like posting this one now as its so good.

I made this one the other day on a whim because I had bought what felt like a bucket load of Mini Eggs, and my boyfriend and I were both craving some. To be honest, I question why I hadn’t made anything like this sooner!

I based this delicious treat off of my Rolo Cookie Bars and Oreo Cookie Bars recipes because they were so successful. You can always make this into a Chocolate Cookie Traybake by using my M&M Cookie Bars recipe, but as I will be posting Easter Brownies this year I thought that doing a normal cookie would be better.

All you have to do is to take out 50g of Plain Flour, and add in 25g of Cocoa Powder to the mix! It’s literally so simple, and both methods work really well!

I absolutely ADORE Easter Baking. Like I love it just as much as Christmas Baking which says a lot really. My No-Bake Mini Egg Cheesecake recipe and my Mini Egg Fudge recipe were so so so successful last year that I knew you guys would love this one.

I would happily make things all Mini Egg related it I could, but I feel like I need to buy cheaper chocolate because Mini Eggs aren’t actually the cheapest things ever!

These delicious beauties, like my Oreo Cookie Bars, needed less time in the oven in comparison to the Rolo Cookie Bars as they isn’t as much gooeyness in them. I prefer mine softer compared to crisper so I did mine for 22 minutes and they were ideal!

I’m not even exaggerating when I say I want to make these again and again as they’re the perfect mix between Blondie/Cookie/Brownie and delicious Mini Egg heaven. I hope you love these as much as I did, enjoy!! x

 

Mini Egg Cookie Bars!

A Yummy Mini Egg & Chocolate Chip Cookie Traybake perfect for Easter.. Mini Egg Cookie Bars are my new Favourite!
4.94 from 44 votes
Print Pin Rate
Category: Dessert
Type: Cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 Pieces
Author: Jane's Patisserie

Ingredients

  • 275 g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Cornflour
  • 115 g Unsalted Butter/Stork
  • 55 g Granulated Sugar
  • 135 g Light Brown Sugar
  • 1 Medium Egg
  • 1 tsp Vanilla Extract
  • 300 g Mini Eggs
  • 100 g Milk Chocolate Chips
Grams - Ounces

Instructions

  • Preheat your oven to 190C/170C Fan and line a 9x9inch Square Tin with parchment paper, and leave to the side for now.
  • Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side.
  • In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the Egg and the Vanilla, and whisk again briefly till smooth. (I used an electric whisk)
  • Add in the Dry Ingredients, the Mini Eggs (apart from a handful), and the Chocolate Chips and mix with a spatula till a thick cookie dough is formed.
  • Press the mixture into the bottom of the tin and press in the handful of Mini Eggs into the top for decoration. Bake the traybake in the oven for 18-22 minutes, until the top of the cookie bake looks ‘dry’!
  • Leave the cookie bake to cool for about 10 minutes, then leave to cool fully on a wire rack. Cut the bake into 4×4 for decent sizes, or 5×5 for smaller ones! Enjoy!

Notes

  • If you don’t want to use Mini Eggs you can use M&Ms, Smarties, or anything chocolatey. I wouldn’t advise using Creme Eggs though because it will just turn into a sloppy mess! You could use caramel eggs, but they might need 5 minutes longer in the oven if they ooze everywhere.
  • These delicious beings will last in an airtight container for up to 5 days, but honestly, they’ll be eaten before then.
  • Try Microwaving them when they’ve cooled if you want a gooey cookie, or even add a scoop of ice cream!
  • If you can't access Cornflour - use 25g more flour, but the texture will change. 
  • Also, if you can't access Plain Flour, you can use self raising, but again the texture will change. 
  • If you can't find bicarbonate of soda, leave it out - but again the texture might change!
Nutrition Facts
Mini Egg Cookie Bars!
Amount Per Serving
Calories 293 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 29mg10%
Sodium 177mg8%
Potassium 33mg1%
Carbohydrates 40g13%
Sugar 26g29%
Protein 3g6%
Vitamin A 255IU5%
Vitamin C 0.6mg1%
Calcium 59mg6%
Iron 1.2mg7%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Cookie, Traybake & Easter Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

Further Reading...

Honeycomb Crunchie Cake

November 21, 2016

Lemon Blueberry Scones!

July 6, 2018

Homemade Lemon Curd!

July 16, 2015

170 Comments

  • Sarah
    July 20, 2020 at 9:15 pm

    Hi! Would these work with any galaxy chocolates?

    Reply
    • Jane's Patisserie
      July 21, 2020 at 2:03 pm

      Yes – although soft centered ones like galaxy caramel may be better freezing first!

  • Sarah
    July 5, 2020 at 8:27 pm

    5 stars
    These are a firm favourite for me, can’t wait to take them into work when I go back!
    I wanted these today but can’t find mini eggs anywhere so simply used Toblerone instead. About 100 grams to decorate the top, and chopped up 200 grams to mix up in the dough. OMG amazing!
    Also I still can’t get a hold of cornflour here, and if you’ve made it with you’ll notice the difference. However, just as good for me without! Thanks Jane, you’ve gained a new fan during the lockdown.

    Reply
    • Niamh
      August 14, 2020 at 1:20 pm

      I love the recipe but I usually use baking powder instead of bicarbonate and don’t use cornflour. I finally got my hands of both and used them this time and the mixture turned out more cakey and less cookie like 🙁

    • Jane's Patisserie
      August 14, 2020 at 8:53 pm

      Cakey just means over baked, that doesn’t have much to do with the bicarb or cornflour as that’s used in nearly all of my cookie recipes x

  • Paris
    June 16, 2020 at 6:32 pm

    Hi Jane,

    Hope you’re well, would this recipe work ok with maltesers? And if so would I need to adapt anything?
    Thanks X

    Reply
    • Jane's Patisserie
      June 16, 2020 at 9:18 pm

      Hey! You can – but they’ll be a bit drier. So I would maybe use 50/50 Maltesers and Malteser buttons so there is still some gooeyness!

  • Charlotte
    June 8, 2020 at 11:52 am

    These are my absolute favs! Everyone I have made them for keeps pestering me to make them again and again 🙂 If I were to freeze them, would you recommend doing this before or after baking? X

    Reply
    • Jane's Patisserie
      June 8, 2020 at 12:36 pm

      Ahh yay! And you can do either – if baking from frozen you just need to add a couple minutes on, but you can also freeze baked and just defrost them and enjoy! x

  • Sarah
    June 7, 2020 at 10:43 am

    5 stars
    Have made several times now and always a hit! Do you know if it’s possible to freeze them? It’s so tempting to eat them all but would love it if could freeze half for a later time.

    Reply
  • Emily Williams
    June 3, 2020 at 7:29 pm

    Doesn’t this recipe work with gluten free?
    Thank you

    Reply
    • Jane's Patisserie
      June 3, 2020 at 7:54 pm

      Yeah it does – you just need to make simple switches and make sure every ingredient you use is gluten free.

  • Leah
    May 26, 2020 at 4:20 pm

    Hi, recipe looks great! Could I substitute the butter for oil? Thanks

    Reply
    • Jane's Patisserie
      May 27, 2020 at 6:40 pm

      I haven’t tried this myself for these, but typically you use about 3/4 of the weight in oil!

  • Saniya
    May 16, 2020 at 6:21 pm

    Can you double the mixture and bake in two sep tins?

    Reply
  • Ellie
    May 11, 2020 at 5:02 pm

    5 stars
    This recipe is amazing! I whipped up this cookie traybake for my boyfriend’s birthday, as he’s a much bigger fan of cookies than cake, so this seemed like the perfect answer.
    I used a 20x20cm square cake tin, which I think is slightly smaller than the one specified, so it took a few extra minutes to cook because it was a thicker cookie dough. I also didn’t use mini eggs but used a mixture of white, milk, dark and darkmilk chocolate chopped into chunks (still coming to 400g total). The result was thick, gooey deliciousness. To make it extra special, we popped each slice into the microwave for 30 seconds before serving with a scoop of ice cream and eating with a spoon. Heaven!

    Reply
  • Ciara
    May 10, 2020 at 7:33 pm

    5 stars
    Absolutely amazing! So easy and they’re now made and going to NHS front line nurse staff!

    Reply
  • Mia
    May 8, 2020 at 4:15 pm

    5 stars
    I’ve made these today and OMG they are beautiful! although still seem fairly gooey whilst warm but they had jist over 25mins in the oven (as I wasn’t sure) in a 10in tin as I don’t have 9 so didn’t want to leave them much longer and risk burning! Will definitely be making again! x

    Reply
  • Pamela Annan
    May 6, 2020 at 9:40 am

    5 stars
    This is so quick and easy plus guaranteed to be a crowd pleaser. I’ve also made it with rolos, munchies, wispa bites, twirls etc. I put my chocolate in the freezer for 30 minutes first and they’ve held their shape nicely

    Reply
  • Maddy
    May 5, 2020 at 4:54 pm

    5 stars
    Made this over Easter and they were amazing! Will be trying the other versions soon with non-easter choc as I can’t wait another year to have them again!

    Reply
  • Gemma Fallon
    May 4, 2020 at 3:25 pm

    Simple to follow recipe and absolutely delicious. Cannot wait to make these again!

    Reply
  • Rosie
    May 4, 2020 at 10:35 am

    5 stars
    I made these over Easter and they were such a lovely treat! Very tasty and easy to make 🙂 will probably make it an Easter tradition!

    Reply
  • Antonia Turner
    May 4, 2020 at 9:43 am

    5 stars
    These are amazing! I’ve made them twice and always had compliments when I’ve given them to my family and neighbours during this lockdown. Such a fool proof recipe. Works perfectly every time! Thank you Jane! X

    Reply
  • Chloe
    May 4, 2020 at 7:54 am

    5 stars
    These are amazing!😍 I’m not the best baker but these came out perfect first time and everyone loved them. Don’t think I can wait another year for mini eggs to come back to the shops, would it work with smarties?

    Reply
    • Jane's Patisserie
      May 4, 2020 at 8:14 am

      Ahh yay! I find smarties can sometimes really lose their colour, whereas M&Ms don’t as much – but otherwise the idea is the same yes!!

  • Hannah Winter
    May 3, 2020 at 9:27 pm

    5 stars
    A delicious, fun recipe, perfect for Easter!
    Loving baking recipes from your blog – it’s so easy to navigate, the recipes are easy to follow with lovely photographs, and there’s lots of relevant information!
    My no.1 for baking recipes!

    Reply
  • Laura Fergie
    May 3, 2020 at 8:55 pm

    5 stars
    These are my favourite Easter treats! Fool proof and so delicious.

    Reply
  • Morgan
    May 3, 2020 at 8:04 pm

    5 stars
    Simple and delicious. Always get eaten up super quick! A large amount of mini eggs, I may try to reduce slightly to cut down on a few of the calories!

    Reply
  • Becks leach
    May 3, 2020 at 7:53 pm

    5 stars
    I made these last week for the neighbours as a pick me up during this strange time .. got some cheap eggs on offer after Easter .. it’s brilliant everyone said it was fab and a first time making it and it worked fabulous thanks 😊

    Reply
    • Jane's Patisserie
      May 3, 2020 at 7:56 pm

      Ohh yes! Always got to get some cheap post easter chocolates!! I’m so glad they were a hit!

  • Sophie
    May 3, 2020 at 7:45 pm

    5 stars
    My new favourite recipe! Have made twice and both times turned out lovely and gooey in the centre. Very popular in our house, thank you!

    Reply
  • Lauren
    May 3, 2020 at 7:40 pm

    5 stars
    I spent the whole of the time making this thinking ‘This can’t be right. This is too dry. If I’ve wasted all these mini eggs I’ll be so mad!’ but it was absolutely glorious. Just the right balance between crispy and doughie, the mini eggs were not wasted. I’m planning to make it again next week actually and already can’t wait to eat a piece while it’s still warm 😂

    Reply
    • Jane's Patisserie
      May 3, 2020 at 7:49 pm

      Hahaha amazing!! I’m so glad you love them!

  • Lauren
    April 29, 2020 at 2:27 pm

    5 stars
    I baked these this morning with my 4 year old daughter and they are amazing! We had to swap a few ingredients due to supply problems because of lockdown but they were still delicious. I love using your recipes Jane, they always turn out perfect even for a novice baker and her daughter. We always watch your vlogs together too!

    Reply
  • Amy
    April 28, 2020 at 10:05 pm

    5 stars
    Fab recipe!! I made it today for my sisters quarantine birthday who loves mini eggs. Got so many compliments, my mum said it’s better than the actual cookie shops! Thanks Jane x

    Reply
    • Jane's Patisserie
      April 28, 2020 at 10:44 pm

      Ah yay! I’m so glad you liked the recipe!

  • Daisy
    April 26, 2020 at 7:25 pm

    5 stars
    I made these a couple of days ago and they are incredible I’ve being looking for recipes like this for a while and I finally found some I could use
    thank you!

    Reply
  • Soph
    April 24, 2020 at 8:37 am

    I can’t wait to make this recipe thank you! I only have self raiding flour and cornflour (can’t find plain anywhere). Will recipe still work or could I adapt?
    Many thanks!

    Reply
    • Jane's Patisserie
      April 24, 2020 at 9:13 am

      You can use the self-raising flour, but I would leave out the bicarb – and the texture might be slightly cakeier because of the raising agent in the flour!

  • Chelsea
    April 22, 2020 at 8:51 pm

    These Mini Egg Cookie Bars are incredible!
    They taste amazing.
    I’ve made these twice now because I can’t get enough!!!
    The method is easy to follow.
    The recipe notes are fab too, they really do help!

    Reply
  • Jen Morgan
    April 22, 2020 at 7:59 am

    5 stars
    Made these with my kids and they are sensational. What a fantastic recipe! You do need to trust Jane with the cooking times & only the top looking done to get that chewy consistency. I bake a lot but this was the most popular recipe I have made as far as my kids were concerned! Looking forward to trying more of your recipes Jane – fabulous website!

    Reply
  • Katy
    April 21, 2020 at 9:09 pm

    Having finally managed to get all of the ingredients, I’ve realised the only pan I have is 8X8 inches…I’m guessing this could affect cooking time? Can’t wait to get started, love your recipes!

    Reply
    • Jane's Patisserie
      April 21, 2020 at 10:07 pm

      Yes that will increase baking time because it’s deeper – maybe add on 3-5 more minutes, and check how it is and go from there!

    • Katie Read
      May 5, 2020 at 1:45 pm

      I was planning to make these later today but have just realised I only have a round cake tin. Will this still work and if so should I adjust the baking time? Thanks!

    • Jane's Patisserie
      May 5, 2020 at 2:28 pm

      It depends on your tin size – typically a 9″ square is roughly the size of a 10″ circle!

  • Adam Thomas
    April 21, 2020 at 1:53 pm

    5 stars
    Made these today with 200g mini eggs, and 200g chocolate chips as its what I had and they were AMAZING!!!

    Reply
  • Daniela
    April 21, 2020 at 1:49 pm

    Hi, I tried making these today but when it came to the mixing stage my dough was quite dry and crumbly, no where near what yours looked like in the video! I don’t know where I went wrong as I’m pretty sure I put all the ingredients in right. Do you know what could have happened?

    Reply
    • Jane's Patisserie
      April 21, 2020 at 1:51 pm

      Hey! Are you making them with an electric mixer or by hand? Often when by just hand it can look drier as you really need to mix it in. I obviously use the recipe as listed in the video, and it does come together eventually so it might just be you need to keep going! Feel free to add a splash of milk to bring it together if needed!

    • Matilda Mayfield
      April 25, 2020 at 3:55 pm

      5 stars
      Can you do the recipe without the cornflour ?x

    • Jane's Patisserie
      April 25, 2020 at 3:59 pm

      Yesss, mentioned in the notes!

  • Elaine
    April 20, 2020 at 11:13 pm

    3 stars
    Based on the reviews I was so excited to try this recipe. I tried my best to convert the measurements as I am in Canada. They came out pretty dry. I’ll try it again some time. I was hoping to get a gooey type texture

    Reply
    • Jane's Patisserie
      April 21, 2020 at 1:41 pm

      If they came out dry, you over baked them. Also, your conversions may have contributed to it.

  • Angela
    April 19, 2020 at 8:41 pm

    5 stars
    Made these today and oh my they are delicious! Another fantastic recipe!

    Reply
  • Karen
    April 18, 2020 at 7:59 pm

    5 stars
    These are amazing and my new favourite thing to make!
    I made chocolate milkyway ones today using 50g less plain flour and 25g of cocoa powder as you recommended. They are so yummy 😍
    I ran out of light brown sugar half way through making though so had to use half dark brown muscavado as it’s all I had. They turned out well but would the only diffrence in taste be how rich they are? luckily my family love rich chocolatey things so it’s good I’m just wondering

    Thank you, you are a genius ❤️

    Reply
    • Jane's Patisserie
      April 18, 2020 at 8:17 pm

      Yes it’ll still be really similar in taste so you’ll be fine! They’ll be epic!

    • Terri
      April 19, 2020 at 3:00 pm

      5 stars
      Loved making this.. made it a few times and it’s a win winner with the whole family!

  • Jess
    April 17, 2020 at 3:31 pm

    5 stars
    Have been so excited to try this recipe but can’t find any light soft brown sugar anywhere at the moment 😩 would demerare sugar work? Or just use all granulated? Thank you!

    Reply
    • Jane's Patisserie
      April 17, 2020 at 6:01 pm

      I would use all granulated, or half and half! X

  • Caroline Littleboy
    April 16, 2020 at 5:55 pm

    5 stars
    I had completely run out of flour and couldn’t find it in any of the shops 😕 My lovely neighbour left me a pack of flour on my dootstep so I made a batch of these as a thank you…. They were very yummy ❤️

    Reply
  • Amber
    April 14, 2020 at 9:42 pm

    Hi I was just wondering I am going to be baking these tomorrow would I be able to use baking powder instead of bicarbonate if soda as I don’t have any

    Reply
    • Jane's Patisserie
      April 14, 2020 at 10:31 pm

      Yes you can try switching – it may change the texture slightly though!

  • Amy
    April 12, 2020 at 8:43 pm

    5 stars
    We made these on Easter Saturday and they were absolutely delicious!! I can’t wait to make them again already and everyone is asking where I got the recipe from! Thank you!

    Reply
  • Toby
    April 11, 2020 at 11:39 am

    Would it be OK to do the prep aspect the night before or does it need to go straight in the oven once prepared?

    Reply
    • Jane's Patisserie
      April 11, 2020 at 1:33 pm

      Yes, it can be! Keep in the fridge once prepped.

  • Jennifer
    April 10, 2020 at 3:59 pm

    Going to make these today but just wondered, could I make the dough now and have everything in the baking tin ready to put into the oven, but put it into the fridge until I’m ready to bake them later tonight? Want to have them after dinner, but fresh out the oven 🙂

    Reply
    • Jane's Patisserie
      April 10, 2020 at 4:19 pm

      Hey! Yes you definitely can!

    • Jennifer
      April 11, 2020 at 11:53 pm

      Made them last night, and they were amazing! My oven does seem to be on the hot side, so I took them out after 17mins, they were starting to brown, but the inside still pretty gooey. But i’d say they were baked enough. Thanks Jane for another great recipe!

  • Rachel
    April 7, 2020 at 2:31 pm

    How gooey is too gooey? Cut them up and the centre squares are incredible soft, trying to work out if I need to put them back in the oven

    Reply
    • Jane's Patisserie
      April 7, 2020 at 6:57 pm

      Once they’ve been in the oven for 20 minutes or so, they’ll be fine to eat. Have a look at my YouTube video for these if you’re not sure!

  • Abbi
    April 5, 2020 at 10:37 pm

    These look so yummy! Can I use self-raising flour instead of corn flour, bicarb and plain?

    Would love to make these this Easter!!

    Abbi xx

    Reply
    • Jane's Patisserie
      April 6, 2020 at 8:32 am

      Hey – you still want to use the cornflour, but self-raising can work. They may just rise, and then sink.

    • Annie Rose
      April 9, 2020 at 6:35 pm

      Mine came out, I think they burnt slightly, because they’re a lot harder and crumbly than I wanted. My mum loves them, but they didn’t turn out like yours. I think I left them in for too long.

  • Sarah C
    April 5, 2020 at 3:55 pm

    5 stars
    Absolutely amazing! I’ve been making these for the last two Easters and just bought my ingredients to make again this year!
    It’s no exaggeration to say this is one of the best cakes I’ve ever tasted.

    Reply
    • Jane's Patisserie
      April 5, 2020 at 4:01 pm

      Ahhh yay!! Amazing comment thank you!! Definitely one of my favourite recipes ever!

    • Carolyn
      April 6, 2020 at 1:55 pm

      Hi I can’t get bicarb soda anywhere, is there something else I could use or do instead?

      Many thanks

    • Jane's Patisserie
      April 6, 2020 at 7:41 pm

      I would just leave it out this time!

  • Rachel M
    April 5, 2020 at 11:16 am

    Is the calorie count based off of cutting it 4×4 or 5×5. Also what would it be for the Creme egg cookie bar?Gonna make these with my little sisters, they look brilliant. Will report back how they turn out

    Reply
    • Jane's Patisserie
      April 5, 2020 at 12:19 pm

      It’s based off 16 servings as it says on the recipe card, but they’re only estimated.

  • Indi
    April 4, 2020 at 2:58 am

    5 stars
    Good it was a amazing

    Reply
  • Holly
    April 2, 2020 at 1:38 pm

    Help! I forgot to add the granulated sugar in all my excitement! Will they still taste okay? They’re already in the oven!

    Reply
  • Sami
    April 1, 2020 at 4:58 pm

    I love your blog, all the recipes I have followed so far have been amazing! I’m struggling to find any Bicarb at the moment, will this make a difference to the bake?
    Thank you!

    Reply
    • Jane's Patisserie
      April 1, 2020 at 8:00 pm

      It will change the bakes rise/texture without, but still work.

    • Janice
      April 3, 2020 at 2:29 pm

      I also can’t get bicarbonate…I’ve used baking powder. Will that be okay?!

    • Jane's Patisserie
      April 3, 2020 at 5:29 pm

      They do different things, but they should be fine!

  • Helen
    April 1, 2020 at 11:48 am

    Hi. I don’t have cornflour. Could I add more normal flour?

    Reply
  • Katrina
    March 30, 2020 at 2:09 pm

    These are delicious! Do you melt the sugar with the butter over heat? Then do you leave to cool before adding to the dry ingredients?

    Reply
    • Jane's Patisserie
      March 30, 2020 at 5:11 pm

      I use the microwave, and I don’t generally wait that long, as after two minutes of whisking it’s cooled enough.

  • Caroline
    March 29, 2020 at 11:51 am

    Hi Jane,
    I’ve been making lots of your cookie recipes and fancy trying the cookie bars but struggling getting granulated sugar from the shops 😕 Can I use golden caster sugar or normal caster sugar for any of your recipes that use granulated sugar?
    Many thanks
    Caroline

    Reply
    • Jane's Patisserie
      March 29, 2020 at 12:45 pm

      So technically yes, but using all light brown soft sugar would be better. The sugar granules are larger for brown sugar and granulated, which is why they’re used for cookies. You can use caster sugar, but it can often change the texture due to the difference.

  • Stef
    March 28, 2020 at 7:10 pm

    Hello 🙂 making these tonight and I’m so excited! Only thing is I couldn’t get 9×9 only 8×8. It’s quite shallow too. Are there any major changes I need to make? Thanks so much! Obsessed with your blog and recipes 😍

    Reply
    • Jane's Patisserie
      March 28, 2020 at 8:03 pm

      Hey! These don’t tend to rise too much so it should be fine, and just keep an eye on the bake because it will be a little deeper. If you’re worried, you can bake a few of the recipes as actual cookies instead!

  • Tilly
    March 28, 2020 at 3:57 pm

    5 stars
    I have made these 3 times and am making them again today, could you use flora instead of stork?

    Reply
    • Jane's Patisserie
      March 28, 2020 at 5:46 pm

      Yes you can!

    • Tilly
      April 14, 2020 at 3:58 pm

      5 stars
      I’m planning on making these again for the 5th time today, my family are in love with these. 😂 However I cannot find light brown sugar anywhere. Is there a possible alternative? Thank you X

    • Jane's Patisserie
      April 14, 2020 at 7:00 pm

      You can use all granulated!

  • Alice
    March 23, 2020 at 9:35 am

    5 stars
    These were delicious and were all gone in 2 days! I have already stocked up on mini eggs to make more. The edge pieces were not as soft as the middle ones so I think I will line the outside of the tin with some parchment folds next time. Delicious!

    Reply
  • Charlotte
    March 4, 2020 at 11:31 pm

    5 stars
    Amazing little treat! Recipe worked well and turned out even better than I was expecting ☺️

    Reply
  • Charlie
    February 24, 2020 at 1:08 pm

    This look amazing! Just a quick one, what quantities would you recommend for an 8×8″ tin?

    Reply
  • Saif BC
    February 4, 2020 at 9:11 pm

    Hi, I would love to make these and as there is only 2 of us I normally make the full portion of cookies, brownies etc and freeze whatever we don’t eat then I defrost whatever we want to eat when we want to eat more. I wanted to check it would be ok to freeze and defrost these?

    Reply
  • Dan
    January 27, 2020 at 9:29 pm

    Hi Jane.

    I’ve made a few of your recipes over the last year or so and they always turn out well.

    I’m going to make these next week… Could I make the dough on a Friday evening, press it into the tin, cover and chill overnight and then bake it Saturday morning about 10am?

    Reply
  • Naomi
    June 6, 2019 at 9:59 am

    I am making these cookie bars for my friend who is vegan, I am substituting the butter for vegan butter (which I use in all my baking recipes now it seems to give everything a nice golden colour) and I have found vegan mini eggs. But what would you suggest to substitute the egg for? Maybe vegetable oil?

    Reply
    • Jane's Patisserie
      June 6, 2019 at 10:24 am

      I honestly have no idea I’m afraid – I’ve never made these vegan.

    • EB
      April 10, 2020 at 5:15 pm

      Google flax egg. That should work.

  • Charnine
    April 26, 2019 at 5:41 pm

    4 stars
    Made these today, used a mini egg Easter egg instead of chocolate chips. They look lush but think may have over cooked them or oven was too hot as they are a little dry / crumbly.

    Reply
  • Kayla
    April 20, 2019 at 6:58 pm

    Mine seems to have turned out well but is soft to the touch. You said it hardens with cooking right? Or does it need more time in the oven? I cooked it for 25 minutes.

    Reply
    • Jane's Patisserie
      April 20, 2019 at 7:03 pm

      Yes, as with any bake it will continue to bake as it cools, so it doesn’t need any more time if you have made it correctly.

  • Sofia
    April 13, 2019 at 11:51 pm

    5 stars
    These sound and look incredible, but I’ve just tried to make a batch and the middle is not cooking 🙁 the top is definitely dry and baked but the middle is so raw and the colour of the eggs has melted, I followed the recipe with the same exact quantities so not sure what I did wrong 🙁

    Reply
    • Jane's Patisserie
      April 14, 2019 at 10:29 am

      It sounds like something is wrong with your oven as these really don’t take long to bake – I put mine in for a maximum of 20 minutes as my oven is the right temperature, and they’ll dry out if they are in any longer. If your cookie dough wasn’t as thick as mine is in the video, you’ve probably made an error with the ingredients or maybe the size of tin etc. The bake will naturally bake a little more when cooling, so you have to have a little faith. x

  • Jessica
    April 8, 2019 at 2:47 pm

    I live in the us and have farhenite degrees here and my oven doesn’t have a fan. What should I bake these temperature at and for how long?

    Reply
    • Jane's Patisserie
      April 8, 2019 at 7:00 pm

      I think the Fahrenheit equivalent to 180C is 350?

  • Jennifer
    April 4, 2019 at 2:00 pm

    5 stars
    These are so yummy & easy to make! I need to try the other flavours – yum!

    Reply
  • Jean
    April 1, 2019 at 6:21 pm

    Can these be frozen once made. Have made your gingerbread and don’t want anything going to waste x

    Reply
  • Christine sawyer
    March 27, 2019 at 4:04 pm

    5 stars
    These were delicious. Lovely combination of cookie and chocolate.

    Reply
  • Ashleigh
    March 11, 2019 at 10:49 am

    5 stars
    So yummy!!! I substituted an extra 50g flour instead of cornflour as I couldn’t get any. I also only used 190g mini eggs (2 bags) as that’s all that was left in the supermarket (although I’m sure the more the better in these bars!). Still absolutely fab though, went down a treat 🙂
    Thank you for your lovely recipes!

    Reply
  • Lauren C
    February 22, 2019 at 8:37 pm

    This looks LUSH, I’m fairly new to baking and getting the hand of simple tips. Could you recommend what size tray to buy and recommend where to get one? (Strange question I know) keep doing what you’re doing you’re work is brilliant!

    Reply
    • Jane's Patisserie
      February 22, 2019 at 8:57 pm

      For this recipe I use a 9″ square tin, and you can get them in loads of places and like amazon!

    • Kacy
      March 12, 2019 at 5:07 pm

      I’m Coeliac and dying to try your recipes, along with your gluten free ones! Do you think this recipe (along with others actually) would work as well if I substituted plain flour for gluten free plain flour? Thanks! X

    • Jane's Patisserie
      March 12, 2019 at 5:36 pm

      Hiya! It should work fine – its technically just a straight swap, but this needs to remain quite a thick cookie dough – so either add in another tablespoon of cornflour, or add in 50g more of the GF flour and it’ll be fine!

  • Lori
    February 21, 2019 at 8:17 pm

    Good recipe but converting your grams to cups was annoying

    Reply
    • Jane's Patisserie
      February 21, 2019 at 8:29 pm

      I don’t work in cups as they can be extremely inaccurate, and I live in the UK so we don’t tend to use cups. If you would like cup measurements, I would advise looking at a blog that uses them, or invest in digital scales so you can easily convert!

  • Elaine
    February 6, 2019 at 6:10 pm

    Will it make much difference not putting in the cornflour?

    Reply
    • Jane's Patisserie
      February 6, 2019 at 8:43 pm

      Yes, it can make quite a difference. I really would recommend it – if not using, use 50g extra flour (but it still won’t be the exact same)

    • Lauren
      April 20, 2019 at 3:56 am

      I googled it and found that corn flour is corn starch here in North America.

  • Helen
    November 3, 2018 at 9:45 pm

    5 stars
    I’ve made these and they were a hit with my family! My brother loves reeses, do you think the recipe would work with the reeses pieces?

    Reply
  • Jane C
    April 18, 2018 at 5:33 pm

    5 stars
    I made these just before Easter, and everyone loved them. I just making another batch today, using up the last of the Mini Eggs – such a dilemma, whether to just eat the Mini Eggs or make this yummy recipe again! I’ll have to try some of the other cookie bar recipes until Mini Eggs are back in the shops 🙂

    Reply
  • Jeri
    April 17, 2018 at 7:01 pm

    5 stars
    These tasted great and all of the family loved them, any idea why my mini eggs faded in colour and cracked? Lovely recipe will definitely try the rolo ones!!

    Reply
    • Jane's Patisserie
      April 18, 2018 at 5:21 pm

      I believe the recipe in the mini eggs might have changed slightly this year as they definitely never used to, but it might mean your oven was a little hotter so it caused them to melt a bit .. x

  • Pip
    April 5, 2018 at 7:59 am

    I would love to make these but as Easter now over I am sad to say can’t get hold of mini eggs now! What would you say is a good substitute?

    Reply
    • Jane's Patisserie
      April 5, 2018 at 9:19 am

      You could use just chocolate chips, or even stuff like smarties!! x

  • Deborah Hislop
    April 2, 2018 at 8:51 pm

    5 stars
    Oh my, made these tonight and they turned out perfectly. Absolutely delicious, don’t think they’ll last long! Thank you for so many amazing recipes, not come across one yet that didn’t work!! My waistline is not so happy though!!!

    Reply
  • Hollie
    March 28, 2018 at 10:44 pm

    I used Aldi brand min eggs to make this a bit cheaper and they were delish!

    Reply
  • Sarah
    March 16, 2018 at 5:05 pm

    So making these this weekend!
    I’ve made a couple of your cheesecake recipes (Oreo & Rolo) and they’ve always gone down really well x

    Reply
  • Betty
    March 20, 2017 at 9:52 am

    oh. my. gosh.
    Stop it, stop it right now.
    I want ALL of these in and around my mouth.
    You domestic goddess, you.
    Betty x
    The Betty Stamp

    Reply
    • Jane's Patisserie
      March 20, 2017 at 10:37 am

      Hahaha no never! ?? Thank you lovely lady! xx

  • Rachel Murray
    March 6, 2017 at 9:50 am

    Bookmarked this recipe for later, thank you!

    Reply
  • Danielle Wilde
    March 6, 2017 at 8:37 am

    Eeeek! I am so making these today, they look amazing! I made your chocolate orange cheesecake last weekend, the m&m traybake yesterday and I cannot get enough! (I am 6 months pregnant though so have an excuse….I think so anyway!!) Trying to pick just one of your recipes at a time is the issue! They are all amazing!
    Keep up the excellent work! You’ve revamped my baking joys!! Xx

    Reply
    • Jane's Patisserie
      March 6, 2017 at 5:39 pm

      Awwww well congratulations on the baby, cake is the perfect thing to be doing! I hope you love these if you do actually make them! Thank you and good luck! xx

  • Kyl
    March 5, 2017 at 10:52 pm

    Made these today and they turned out amazingly well, timings were spot on and the taste was delicious- so moreish.

    We’ve already added the recipe to our favourites but next time are going to experiment with white choc chips instead as I think this will perfectly offset the mini eggs!

    Reply
    • Jane's Patisserie
      March 6, 2017 at 5:39 pm

      Oooh thats AMAZING! I am so so glad! These are definitely some of my new favourites.

  • heyyo
    March 4, 2017 at 8:33 pm

    omg! these look great but whenever i make cookies and cake they tend to be quite eggy i don’t know what it is but i can’t fidure out why?

    Reply
    • Jane's Patisserie
      March 6, 2017 at 6:58 am

      It might be that you’re not mixing them correctly? Or I hate to say it.. using the wrong size? I’ve never experienced an eggy tasting cookies or cakes before but I’ve heard it can be the mixing isn’t correct in the first place? X

  • Laura
    March 2, 2017 at 7:24 pm

    I love Easter and Christmas baking the most too. There is something extra special about it I think. And I’m a sucker for novelty sweets. These look like the perfect Easter treat 🙂

    Reply
    • Jane's Patisserie
      March 2, 2017 at 9:05 pm

      Ooh thank you! Easter & christmas are just delicious times of the year ahah!

  • Leanne
    March 2, 2017 at 7:05 pm

    Hi Jane

    These look yummy! Do you think you could replace the plain white flour a gluten free version like for like?

    Thanks!
    Leanne.

    Reply
    • Jane's Patisserie
      March 2, 2017 at 9:06 pm

      You’d have to try it as you go… this mixture is very thick and has to be like pushed into the tray. I often find GF flour means you need more? It might just end up quite gooey! x

    • Leanne
      March 3, 2017 at 9:58 am

      Thank you, will give it a go! x

    • Jane's Patisserie
      March 3, 2017 at 4:56 pm

      Let me know how you get on, I am intrigued!! x

  • Kayleigh
    March 2, 2017 at 4:24 pm

    Oooh yum these look delicious! I can’t wait till Easter, I’m definitely going to be doing lots of baking this Easter for the family 🙂

    Kayleigh | anenthusiasmfor.blogspot.co.uk

    Reply
  • Holly
    March 2, 2017 at 12:03 pm

    Yum! I’m getting a new kitchen fitted next week and it should all be done by Easter. I’ve decided this is going to be my first Easter recipe that I cook in my new kitchen! xx

    Reply
    • Jane's Patisserie
      March 2, 2017 at 12:57 pm

      Ahhh YES Holly that will be amazing! ❤️

  • Helen Ludlow
    March 2, 2017 at 10:55 am

    These sound amazing. This week I found some Galaxy Golden eggs which are galaxy chocolate with crunchy caramel rolled in gold. Thought they may look great with specks of gold showing through but do you think they will be ok to use bearing in mind your comments on using creme eggs

    Reply
    • Jane's Patisserie
      March 2, 2017 at 12:57 pm

      Yeah they’d be fine, but might make it need longer in the oven as they can melt and ooze everywhere! X

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