Can I make these cookie bars ahead of time for an Easter event?

Absolutely! These bars actually taste even better the day after baking as the flavors have time to meld. You can make them 1-2 days in advance and store in an airtight container at room temperature. Just wait to cut them until the day you're serving for the freshest presentation.

My grocery store doesn't carry Easter-themed candies. What can I use instead?

No problem! Regular M&Ms in spring colors work wonderfully, as do any chocolate candies you enjoy. You could also use chocolate chips and add festive sprinkles for that Easter look. The recipe is incredibly flexible when it comes to mix-ins.

Can I make these bars gluten-free?

Yes! Simply substitute the all-purpose flour with your favorite cup-for-cup gluten-free flour blend. The texture might be slightly different, but they'll still be delicious. Just be sure to check that your candy toppings are also gluten-free.

How do I know when the cookie bars are done baking?

The perfect cookie bar should look slightly underdone in the center when you take it out of the oven. The edges should be set and just beginning to turn golden, but the middle may look soft. Remember that they'll continue to cook from residual heat after being removed from the oven, and they'll firm up as they cool.

Easter Cookie Bars Recipe

Description

These Easter Cookie Bars are the perfect festive treat to celebrate the season! Soft, chewy, and studded with colorful Easter M&Ms, chocolate Easter bunnies, mini Robin Eggs, and pastel sprinkles, these cookie bars are not only visually appealing but also incredibly delicious. They’re an easy dessert to whip up and are sure to be a hit with kids and adults alike. Perfect for parties, gatherings, or as a delightful dessert for your Easter table.

Ingredients

Units Scale

Dry Ingredients

2 1/4 cups all-purpose flour
2 teaspoons baking soda

Wet Ingredients

3/4 cup butter (softened to room temperature)
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla extract

Mix-ins & Toppings

2/3 cup Easter M&M’s (divided)
Hershey’s chocolate Easter bunnies
Mini Robin Eggs
Pastel sprinkles

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Instructions

Preheat the Oven
Preheat your oven to 350℉ (175℃) and prepare a 13×9-inch baking pan. Line it with aluminum foil or parchment paper to ensure the cookie bars don’t stick and are easy to lift out after baking.
Prepare Dry Ingredients
In a medium-sized mixing bowl, stir together the all-purpose flour and baking soda. Set this mixture aside for later.
Cream Butter and Sugars
In a separate large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using a stand mixer or handheld mixer, mix on medium speed until the ingredients are creamed together and achieve a smooth, fluffy consistency.
Incorporate Eggs and Vanilla
Add the eggs and vanilla extract to the creamed butter mixture. Mix on low speed until fully combined, ensuring all ingredients are well incorporated.
Combine Wet and Dry Ingredients
Slowly add the dry ingredient mixture to the wet mixture. Add half of the flour mixture and mix on low speed until just incorporated. Then, add the second half and mix again. Be careful not to overmix at this stage.
Add M&M’s and Mix
Gently fold in ½ cup of M&M candies using a spoon or spatula. Mix until the candies are evenly distributed within the dough.
Spread Dough into Pan
Transfer the dough into your prepared 9×13 pan. Spread it evenly across the pan. The dough may be sticky, so you can lightly spray your hands with nonstick spray to help press it into place.
Add Final Toppings
Sprinkle the remaining M&M candies and pastel sprinkles evenly over the top of the dough.
Bake the Bars
Place the pan in the oven and bake for 18-20 minutes, or until the cookie bars are lightly golden and set in the middle. Be cautious not to overbake for optimal chewiness.
Decorate and Cool
Remove the pan from the oven and immediately top the bars with Hershey’s chocolate Easter bunnies and mini Robin Eggs. Lightly press them into the surface of the dough while it’s still warm to secure them. Allow the cookie bars to cool completely in the pan before slicing and serving.

Notes

For best results, ensure all ingredients (like butter and eggs) are at room temperature before starting.
If you can’t find mini Robin Eggs or chocolate Easter bunnies, feel free to substitute with other Easter-themed chocolates or candies.
Store the cookie bars in an airtight container at room temperature for up to 3-4 days, or refrigerate for extended freshness.
Lightly press the toppings in while the bars are still warm to ensure they adhere properly without melting entirely.

Nutrition

Serving Size: 1 bar
Calories: 250 kcal
Sugar: 18g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg