COLORFUL
Are you ready to add a splash of springtime charm to your dessert table? Easter Cookie Bars are soft, chewy cookie bars brimming with the sweetness of chocolate chips and the colorful fun of Easter M&M’s. But the true magic happens with the finishing touches: a light robin’s egg blue frosting topped with a cocoa powder splatter, giving it that iconic speckled egg appearance. These cookie bars promise to be a memorable addition to your seasonal festivities.
Ingredients:
Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 16
- 2 sticks of butter, at room temperature
- 1 cup of granulated sugar
- 1 cup of firmly packed golden brown sugar
- 3 large eggs
- 1 1/2 teaspoons of pure vanilla extract
- 3 cups of all-purpose flour
- 3/4 teaspoon of baking soda
- 3/4 teaspoon of salt
- 1 cup of Easter M&M’S, plus more for topping
- 1 cup of semi-sweet chocolate chips
- 16 oz container of Vanilla Frosting
- ½ teaspoon Unsweetened Cocoa Powder
- ½ teaspoon Water
Instructions:
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, or lightly grease it.
- Cream Butter and Sugars: In a large mixing bowl, cream together the 2 sticks of butter, 1 cup of granulated sugar, and 1 cup of brown sugar until light and fluffy. This process should take about 2-3 minutes with an electric mixer on medium speed.
- Add Eggs and Vanilla: Beat in the 3 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the 1 1⁄2 teaspoons of vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together the 3 cups of all-purpose flour, 3/4 teaspoon of baking soda, and 3/4 teaspoon of salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Add Chocolate and M&M’s: Fold in 1 cup of semi-sweet chocolate chips and 1 cup of Easter M&M’s gently into the batter. Reserve some M&M’s for topping.
- Spread the Batter: Transfer the batter to the prepared baking pan. Use a spatula to spread it evenly across the pan.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Be careful not to overbake to ensure the bars remain soft and chewy.
- Cool and Slice: Let the bars cool in the pan on a wire rack for at least 10 minutes. Use the parchment paper overhang to lift the bars out of the pan and transfer them to a cutting board.
- Make the Frosting: While the bars are cooling, mix the vanilla icing and blue food coloring together in a bowl using a mixer on high. Add the food coloring very slowly so you end up with a light robin’s egg blue. Frost the whole top of the cookie bars once they have cooled.
- Make the Egg Shell Look: Mix the water and unsweetened cocoa powder together in a small bowl until smooth then take a silicone pastry brush and VERY lightly splatter the cocoa liquid over top of the blue frosting to give it a robin’s egg look. Do this carefully!
- Cut & Serve: Let the frosting and liquid set then cut into squares or rectangles and serve. Sprinkle the reserved Easter M&M’s over the top for a festive look.
Storage and Reheating Instructions
After the Easter Cookie Bars have completely cooled, they can be stored in an airtight container at room temperature for up to 5 days, ensuring they retain their softness and flavor. These bars also freeze well. For best results, skip the frosting if you plan to freeze them. Wrap the bars individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before frosting and adding the final touches.
If you prefer Easter Cookie Bars a bit warm, a quick 10-15 seconds in the microwave can revive that freshly-baked taste and texture.
Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
Absolutely! You can prepare these bars 1-2 days before your event. Keep them in an airtight container at room temperature if it’s just for a day or two.
Substitutions & Variations
- Mix-ins: Feel free to swap out or add nuts, white chocolate chips, or even dried fruit for a different twist.
- Seasonal: you can easily change the M&M and icing colors to coordinate with any holiday.
Helpful Cooking Notes
- Even Baking: To ensure even baking, rotate your pan halfway through the baking time.
- Soft Centers: These bars are meant to be soft and chewy. They will firm up as they cool, so it’s better to err on the side of underbaking if you’re unsure.
- Frosting Consistency: If your frosting is too thick, you can thin it with a little milk or cream to reach the desired consistency for spreading.
- Splatter Technique: For the cocoa powder splatter effect, less is more. You’re aiming for a subtle, speckled look reminiscent of a robin’s egg. A stiff brush can help achieve this effect by flicking it with your finger rather than actually brushing it on.
Try Some of our Other Favorite Easter Recipes
Easter Cookie Bars are soft and chewy bars made with all kinds of goodness. A perfect make-ahead treat for every festive occasion.
INGREDIENTS
- 2 sticks of butter, at room temperature
- 1 cup of granulated sugar
- 1 cup of firmly packed golden brown sugar
- 3 large eggs
- 1 1/2 teaspoons of pure vanilla extract
- 3 cups of all-purpose flour
- 3/4 teaspoon of baking soda
- 3/4 teaspoon of salt
- 1 cup of Easter M&M’S, plus more for topping
- 1 cup of semi-sweet chocolate chips
- 16 oz container of Vanilla Frosting
- ½ teaspoon Unsweetened Cocoa Powder
- ½ teaspoon Water
INSTRUCTIONS
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, or lightly grease it.
- Cream Butter and Sugars: In a large mixing bowl, cream together the 2 sticks of butter, 1 cup of granulated sugar, and 1 cup of brown sugar until light and fluffy. This process should take about 2-3 minutes with an electric mixer on medium speed.
- Add Eggs and Vanilla: Beat in the 3 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the 1 1⁄2 teaspoons of vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together the 3 cups of all-purpose flour, 3/4 teaspoon of baking soda, and 3/4 teaspoon of salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Add Chocolate and M&M’s: Fold in 1 cup of semi-sweet chocolate chips and 1 cup of Easter M&M’s gently into the batter. Reserve some M&M’s for topping.
- Spread the Batter: Transfer the batter to the prepared baking pan. Use a spatula to spread it evenly across the pan.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Be careful not to overbake to ensure the bars remain soft and chewy.
- Cool and Slice: Let the bars cool in the pan on a wire rack for at least 10 minutes. Use the parchment paper overhang to lift the bars out of the pan and transfer them to a cutting board.
- Make the Frosting: While the bars are cooling, mix the vanilla icing and blue food coloring together in a bowl using a mixer on high. Add the food coloring very slowly so you end up with a light robin’s egg blue. Frost the whole top of the cookie bars once they have cooled.
- Make the Egg Shell Look: Mix the water and unsweetened cocoa powder together in a small bowl until smooth then take a silicone pastry brush and VERY lightly splatter the cocoa liquid over top of the blue frosting to give it a robin’s egg look. Do this carefully!
- Cut & Serve: Let the frosting and liquid set then cut into squares or rectangles and serve. Sprinkle the reserved Easter M&M’s over the top for a festive look.
NOTES
Storage and Reheating Instructions:
After the Easter Cookie Bars have completely cooled, they can be stored in an airtight container at room temperature for up to 5 days, ensuring they retain their softness and flavor. These bars also freeze well. For best results, skip the frosting if you plan to freeze them. Wrap the bars individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before frosting and adding the final touches. If you prefer Easter Cookie Bars a bit warm, a quick 10-15 seconds in the microwave can revive that freshly-baked taste and texture.Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
Absolutely! You can prepare these bars 1-2 days before your event. Keep them in an airtight container at room temperature if it’s just for a day or two.Substitutions & Variations
- Mix-ins: Feel free to swap out or add nuts, white chocolate chips, or even dried fruit for a different twist.
- Seasonal: you can easily change the M&M and icing colors to coordinate with any holiday.
Helpful Cooking Notes
- Even Baking: To ensure even baking, rotate your pan halfway through the baking time.
- Soft Centers: These bars are meant to be soft and chewy. They will firm up as they cool, so it’s better to err on the side of underbaking if you’re unsure.
- Frosting Consistency: If your frosting is too thick, you can thin it with a little milk or cream to reach the desired consistency for spreading.
- Splatter Technique: For the cocoa powder splatter effect, less is more. You’re aiming for a subtle, speckled look reminiscent of a robin’s egg. A stiff brush can help achieve this effect by flicking it with your finger rather than actually brushing it on.
NUTRITION
Serving: 16gCalories: 448kcalCarbohydrates: 77gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 34mgSodium: 239mgPotassium: 128mgFiber: 2gSugar: 56gVitamin A: 83IUVitamin C: 0.1mgCalcium: 43mgIron: 1mg
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