Naturally, I already sniffed out the mini eggs at the supermarket and stocked up, which inspired these Mini Egg Cookie Bars! They are so cute and festive, and FREAKING DELICIOUS!
But, how is it March already? I can’t even wrap my head around it, February went past in the blink of an eye! Anyways, before we know it, it will be April and that brings the first big holiday of the year, Easter!
Easter brings the cutest pastel colors, spring, and warmer weather (thank goodness), but best of all, these Mini Egg Cookie Bars are the most perfect dessert or treat for the big day!
Speaking of Easter, make sure you check out some of our other Easter inspired recipes on the blog! Here’s a few to get you started.
Now back to the cookie bars
So the day I made these, not that I am proud of this, actually I am kind of mortified but we ate the whole pan in one weekend… yup, TWO DAYS. Now, I don't recommend doing that, but they are just so good we couldn't stop!
There are affiliate links in this post. Please see my disclosure policy to learn more.
How to Make the Mini Egg Cookie Bars
First things first, preheat the oven to 350°F and line an 8x8 baking dish with parchment paper.
Next, in a large bowl combine the flour, large flake oats, graham cracker crumbs, baking powder, baking soda, and salt. Stir to combine and set aside.
Now, in a medium sized bowl combine the sugar and melted butter, using a hand mixer beat on medium high until smooth. Add the eggs and vanilla and blend until smooth.
Pour the dry ingredients into the wet and stir with a wooden spoon until thick and well combined.
Press the cookie mixture into the prepared baking dish. Use some extra flour to dust your hands with if the mixture is too sticky. Press cookie dough until it is flat and even in the baking dish.
Now for the toppings
Pour the sweetened condensed milk on top of the pressed cookie and spread out into an even layer and then top with the chocolate chips and mini eggs, bake for 45 minutes.
After the cookie bars have finished baking, remove from the oven and let the cookie bars cool completely before removing them from the baking dish.
Once the cookie bars have cooled completely, carefully remove and peel off the parchment paper.
Cut the cookie bars into 16 pieces and enjoy!
To store the cookie bars
Keep the leftover mini egg cookie bars in an airtight container in the fridge for up to 3-4 days.
We put a lot of work into our recipes, we would love to know if you tried this recipe and how it turned out for you!
If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us, you can shoot us an email or leave a comment down below! We can also be found on Instagram, Facebook, Twitter, or Pinterest.
Mini Egg Cookie Bars
These mini egg cookie bars are the perfect treat for Easter!
Ingredients
- 1 cup Flour + more for dusting
- 1 cup Large Flake Oats
- ½ cup Honey Graham Cracker Crumbs
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- Pinch of Salt
- ¾ cup Sugar
- ½ cup Butter
- 2 Eggs
- 1 teaspoon Pure Vanilla Extract
- ⅔ cup Sweetened Condensed Milk
- ⅓ cup Semi Sweet Chocolate Chips
- 1 cup (approx. 200g) Mini Eggs
Instructions
- Preheat oven to 350°F and line an 8" x 8" baking dish with parchment paper.
- In a large bowl combine the flour, large flake oats, graham cracker crumbs, baking powder, baking soda, and salt. Stir to combine and set aside.
- In a medium sized bowl combine the sugar and melted butter, using a hand mixer beat on medium high until smooth.
- Add the eggs and vanilla and blend until smooth.
- Pour the dry ingredients into the wet and stir with a wooden spoon until thick and well combined.
- Press the cookie mixture into the prepared baking dish. Use some extra flour to dust your hands with if the mixture is too sticky. Press cookie dough until it is flat and even in the baking dish.
- Pour the sweetened condensed milk on top of the cookie and spread out into an even layer.
- Top with chocolate chips and mini eggs and bake for 45 minutes.
- Remove from the oven and let the cookie bars cool completely before removing them from the baking dish.
- Once the cookie bars have cooled completely, carefully remove and peel off the parchment paper. Cut the cookie bars into 16 pieces and serve.
Notes
To store: Keep leftover cookie bars in an airtight container in the fridge for up to 3-4 days.
Nutrition Information:
Yield: 16 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Skip to Recipe
Leave a Reply