I cannot believe how quickly March has flown by and now April is only days away. It’s madness!
Easter is a holiday celebrated massively worldwide by the church, communities and families as it’s known as the “Resurrection Of Christ”. After Jesus was put to death on Good Friday, Easter Sunday he “Rose From The Dead”. Although, this being said, you don’t have to be Christian to celebrate Easter! Easter is a holiday for everyone to enjoy, and lets be honest, who doesn’t love junk food?
Easter has always been one of my favourite holidays to bake on, it’s got the best variety of food options which as you can imagine, I just go into overload. I want to bake everything and anything. Plus, it always looks so much cuter at easter with little chicks as decor etc, don’t you think? Anyway, before I ramble on and bore you to death, as you may have gathered, today’s post is a Easter bake. So, if you’d like to know how to make Mini Egg Cookie Bars, then please carry on reading…
Ingredients To Make Mini Egg Cookie Bars;
- 275g (9.7oz) Of Plain Flour
- 1 Teaspoon Of Bicarbonate Of Soda
- 115g (4oz) Of Butter, Melted
- 75g (2.6oz) Of Golden Caster Sugar
- 125g (4.4oz) Of Light Brown Sugar
- 2 Eggs
- 1 Teaspoon Of Vanilla Extract
- 300g (10.5oz) Of Mini Eggs, Chopped
- 100g (3.5oz) Of Milk Chocolate Chips
How To Make Mini Egg Cookie Bars;
- Firstly, gather together all your ingredients, equipment, line a square tin (around 20cm is perfect but any size will do) with baking paper and preheat your oven to 190oC degrees (170oC Fan, Gas Mark 5).
- Secondly, in a large bowl sieve the 275g of plain flour and stir through the one teaspoon of bicarbonate of soda, then set aside.
- In another bowl mix together the 115g of melted butter and both sugars (I used an electric whisk for this as it made the process much quicker!) until creamy.
- Next, in a cup, beat the eggs. Once beaten, add to the mixture alongside the one teaspoon of vanilla extract.
- Now, mix the wet ingredients into the flour (slowly) and stir until a soft, sticky dough like mixture is formed.
- Stir through the mini eggs and choc chips (reserving a handful of mini eggs for the top).
- Then, press the dough into your lined square tin and scatter those reserved mini eggs onto the top.
- Bake these Mini Egg Cookie Bars for 20 minutes or until it goes golden brown. Then, allow these to cool for at least 2-3 hours before cutting as the chocolate is extremely gooey inside so they can fall apart if cut straight away!
And that’s your Mini Egg Cookies, prepared, baked and ready to indulge in this Easter time!
If your looking for something to bake, that’s quick, easy and tastes absolutely “delish” then this recipe is the one for you. It takes no longer than 10-15 minutes to prepare and 20 minutes to bake, what more can you ask for?
I really hope you enjoyed reading today’s post and it inspires you to get your baking game on this Easter Weekend. If you do get baking these Mini Egg Cookie Bars, make sure you tag me in your photos as I’d love to see your creations. I hope you all get complete satisfaction from the never ending chocolate eggs (or whatever alternative you have) this weekend, as you all deserve it. No diets count at Easter…
Sending you tons of love & hugs as always,