Mini Egg Cookie Bars

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. 

• Lemon Meringue Cheesecake
• Salmon Wellington
• Cherry Rum Pie
• Spicy Strawberry and Walnut Brie

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!

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How to Make the Mini Egg Cookie Bars

First things first, preheat the oven to 350°F and line an 8×8 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.

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Mini Egg Cookie Bars

Yield: 16 squares

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

These mini egg cookie bars are the perfect treat for Easter!

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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

1. Preheat oven to 350°F and line an 8" x 8" baking dish with parchment paper.
2. 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.
3. In a medium sized bowl combine the sugar and melted butter, using a hand mixer beat on medium high until smooth.
4. Add the eggs and vanilla and blend until smooth.
5. Pour the dry ingredients into the wet and stir with a wooden spoon until thick and well combined.
6. 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.
7. Pour the sweetened condensed milk on top of the cookie and spread out into an even layer.
8. Top with chocolate chips and mini eggs and bake for 45 minutes.
9. Remove from the oven and let the cookie bars cool completely before removing them from the baking dish.
10. 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.

Did you make this recipe?

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