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Tuesday, 20 March 2018

Easter Baking Ideas: Mini Egg Cookie Bars

Every time there is a seasonal occasion, I feel like it's the best excuse to bake, and re-purpose old recipes with a new twist. I have always been a lover of Jane's Patisserie and get a lot of my baking recipes and inspiration from there so 100% credit to her on this one, although nothing I ever make looks remotely as good as hers. I'm working on my presentation skills okay!!

I have two Easter baking ideas recipes live this week ready to get your bake on this Easter weekend, the first is these amazing mini egg cookie bars and the second is a chocolate millionaires shortbread which will be live later in the week. 

This recipe is very similar to the M&M Cookie Bars I made previously but with an Easter twist!

275 g Plain Flour
1 tsp Bicarbonate of Soda
1/2 tsp Salt 
115 g Unsalted Butter (I use Stork)
55 g Granulated Sugar
135g Light Brown Sugar
1 Medium Egg
1 tsp Vanilla Extract
A bag of mini eggs
Chocolate Chips - completely optional for extra chocolateness


Preheat your oven to 190C/170C Fan and line a 9x9inch Square Tin with parchment paper. If you don't have this size tin, it really doesn't matter but you may just need to adjust your cooking time accordingly

Mix the Plain Flour, Bicarbonate, Salt together and leave to the side

In another 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 didn't use an electric whisk but probably should have... this is my baking problem, I get lazy!

Add in the Dry Ingredients you put aside before, 80% of the Mini Eggs, and the Chocolate Chips and mix until a thick cookie dough is formed.

Press the mixture into the tin and sprinkle the handful of Mini Eggs you have left onto the top for decoration. 

Bake in the oven for 20-25 minutes, until the top of the cookie bake looks ‘dry’! The inside may still be gooey.

Leave the cookie bake to cool for about 10 minutes, then leave to cool fully on a wire rack. 

Cut the cookie bars into pieces and enjoy!

My tips

As this isn't my own recipe, having made these, there are some tips I think are important to consider when making the cookie bars. 

  • I tried to smash up the mini eggs as I thought they might be too big if I put them in the mixture whole. This was a mistake as the chocolate completely melted when I added them to the mixture with the hot butter I had just melted so this kind of ruined a whole load of them. If I were to try this recipe again I would definitely keep the mini eggs whole
  • I definitely overbaked mine so be careful! I always forget with cookies that they harden out of the oven so I cooked them for way longer than was necessary because they were so so gooey on the inside but in hindsight I should have just trusted the recipe and left them to harden!
  • I didn't use the vanilla extract in my version because I was being lazy (again) and didn't have any in the cupboard but I definitely noticed a difference so I would advise using it as it does improve the flavour
Let me know if you have any tips to add if you give these a go!

Happy Easter!

Love Lauren xx

1 comment

  1. These look so delicious! Definitely something I need to try! xx


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