Mini Egg Cookie Bars
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A yummy mini egg & chocolate chip cookie traybake perfect for Easter.. Mini Egg Cookie Bars are my new favourite!
Easter Recipes
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 friend and I were both craving some. To be honest, I question why I hadn’t made anything like this sooner!
Mini Eggs
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.
Honestly there is just something about Mini Eggs which would probably make me say that they are my favourite chocolate, maybe ever? I know I say chocolate orange is a favourite, and it is, but that’s year round… I crave mini eggs where you can’t get them all year around.
I would happily make things all Mini Egg related it I could, and I have many many other mini egg recipes on my blog already – nearly 20 of them! I just can’t get enough.
Cookie Bars
I based this delicious treat on 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, or even make a mini egg brownie if you’d prefer something super chocolatey.
To make these chocolatey, 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!
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 20 minutes and they were ideal!
Tips & Tricks
- I would always recommend using a 9″ square tin for a bake like this for best results – it creates the perfect depth of cookie bar.
- These beauties last 3-4+ days at room temperature, if they even last that long!
- You can freeze these for 3+ months once baked.
- You can swap the mini eggs for other easter choccies if you prefer, or a combination of!
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!
Ingredients
- 115 g unsalted butter (melted or room temp)
- 135 g light brown soft sugar
- 55 g granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 275 g plain flour
- 1 tsp bicarbonate of Soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 100 g milk chocolate chips
- 100-300 g mini eggs
Instructions
- Preheat the oven to 190ºc/170ºc fan and line a 9x9inch square rin with parchment paper, and leave to the side for now.
- Add the butter to a bowl, and add in the two sugars. Mix until combined
- Add the eggs and vanilla and mix again
- Add the flour, cornflour, bicarbonate of soda and salt and mix again
- Add the chocolate chips and most of the mini eggs and mix into the cookie dough
- 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 bars to cool, and then portion and 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!
ENJOY!
Find my other Cookie, Traybake & Easter Recipes on my Recipes Page!
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J x
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It turned out great and I love all your recipes, but I was just wondering if you could help me with what it should be the texture more like cookie or cakey or somewhere between the 2. Mine turned out a little cakey I’m not sure if it meant to be like that or I’ve done something wrong. Thank you
Hiii! It should kind of be in the middle, cakey might just be because its slightly over baked. Hope that helps x
I only have large eggs. I was wondering if would they would be ok to use, or is an ’emergency’ run to the shops needed. 😉
Yeah you can use 1 large egg!
Hi what would the ingredients be for a 6 inch tin
If you mean a 6″ square, it’s about 1/3 so maybe only use an egg yolk x
Hi Jane!
I was dreaming of mini eggs and knew you’d have something to bake with them and when I saw these I was in love! I’m about to make them now, however regarding the mini eggs, when mixing them into the batter do you keep them whole or roughly chop them? Thankyou!! xoxo
I often just keep them whole as I am lazy to be honest!
Hi!
How do you take the bakes out of the tray? Do you line it with parchment paper or just grease the tin and cut and take out individual pieces? Great recipe btw, they look delicious!
Hiya! I line the tin as mentioned on the method – much easier!!
2 words… GAME CHANGER!
Absolutely love this recipe! 💜💜
Hi! I’d love to make these; they look simply amazing!
Just wondering what size tin you use for this recipe? I have a 20cm square tin, will that do without adjusting the measurements/baking times? Or would a different tin be needed altogether to follow this recipe precisely?
Thank you, Jane!
As listed on the recipe I use a 9″ tin – for the perfect bake you’d use the correct size as the recipe is designed for it! A smaller tin will increase baking time as the volume is different x
Hi everyone. Has anyone tried freezing them? do they still taste nice after defrosting?
Thanks
I’d like to do this in a 12×8 tray for a leaving lunch, should I do 1.5 times the recipe?
You would only need about 1/4 more of the recipe – so try and use a large egg and a splash of milk if needed and then increase everything else by 1/4! x
Did this work ok? I am looking to do the same? Thanks
Hi thanks for sharing. Can this be made in advance and then frozen? Will it bake ok after being defrosted? Thanks
Hiya! Yes it definitely can, but you’d bake from frozen (Add about 2-3 minutes for the whole tray) x
How many calories if cut into 16 in a 9×9 tray please? X
Hi Jane I wish to make these but I only have a 8×8 tin how much do you recommend reducing the ingredients by please?
Thanks
You can reduce by about 1/5, and use a smaller egg – or use as it is and bake for longer! X
Hi Jane, could I use dark brown sugar instead of light brown? How do you think this would affect the recipe?
Xx
All it would do is change the flavour slightly to a deeper caramel, and make the colour darker! x
If freezing before baking would you let them defrost or can you bake from frozen? And what would the baking time be if from frozen?
You can bake the entire tray from frozen! Just add 2-3 minutes or so as its a traybake x
These were amazing!!! They didn’t take too long to make and went down a treat 😍
Hiya,
Can I use milk and white chocolate chips? Thanks
Sarah
Of course!
Thank you. Can I use a glass dish as I don’t have a 9×9 tin only 7×7. Thanks xx
Yes that should be fine! x