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

Absolutely! These bars stay fresh for up to a week in an airtight container at room temperature. You can make them 2-3 days before your event, and they'll still be delicious. For the freshest presentation, consider adding the chocolate bunnies just before serving if you're making them several days ahead.

What if I can't find Easter-themed candies?

No worries! You can easily use regular M&M's in spring colors, any chocolate miniatures, or even chocolate chips. The recipe works beautifully with regular candies – just use colorful sprinkles to maintain that festive Easter feel. Regular Cadbury mini eggs or any seasonal chocolate candies make great substitutions too.

Can I make these cookie bars gluten-free?

Yes! Simply substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The texture might be slightly different, but most quality gluten-free flours work wonderfully in bar cookies. Just make sure to check that all your candy additions are also gluten-free if needed.

Why did my cookie bars come out too dry/hard?

Overbaking is usually the culprit. These bars should look slightly underdone in the center when you remove them from the oven. They'll continue to firm up as they cool. Also, make sure you're measuring your flour correctly – too much flour can lead to dry bars. For best results, use the spoon-and-level method rather than scooping directly with your measuring cup.

Easter Cookie Bars Recipe

Description

Easter Cookie Bars are the perfect festive treat to celebrate the holidays! These soft and chewy bars are loaded with colorful Easter M&M’s, Hershey’s chocolate bunnies, and Mini Robin Eggs, delivering a delightful crunch and sweetness in every bite. The pastel sprinkles on top add a cheerful touch, making them a fun and delicious dessert for spring gatherings. Easy to prepare and irresistibly tasty, these cookie bars will brighten any dessert table!

Ingredients

Units Scale

Dry Ingredients:

2 1/4 cup all-purpose flour
2 teaspoon 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 teaspoon vanilla extract

Mix-Ins:

2/3 cup Easter M&M’s (divided, 1/2 cup for the dough, remainder for topping)
Hershey’s chocolate Easter bunnies
Mini Robin Eggs
Pastel sprinkles

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Instructions

Preheat the Oven
Preheat your oven to 350℉. Line a 13×9 baking pan with aluminum foil or parchment paper for easy cleanup and to ensure the bars release without sticking.
Prepare the Dry Ingredients
In a mixing bowl, stir together the all-purpose flour and baking soda. Set this mixture aside to be used later.
Cream the Sugars and Butter
In a separate large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using a stand mixer or a handheld mixer on medium speed, cream the mixture until light and fluffy. This should take about 2-3 minutes.
Add Wet Ingredients
To the creamed sugar mixture, add the eggs and vanilla extract. Mix on low speed until fully incorporated, ensuring a smooth and consistent batter.
Incorporate the Dry Ingredients
Gradually add the flour mixture to the wet ingredients. Start by adding half of the dry ingredients, mixing on low speed until just combined. Then, add the remaining flour and mix again until a cohesive dough forms. Be careful not to overmix the batter.
Fold in M&M’s
Gently fold in ½ cup of Easter M&M’s using a spatula or spoon. Ensure they are evenly distributed throughout the dough.
Spread Dough in Pan
Transfer the sticky dough into your prepared 13×9-inch baking pan. Spread it evenly across the pan. To make this easier, lightly spray your hands with nonstick spray and press the dough down gently.
Decorate the Top
Sprinkle the remaining M&M’s and pastel sprinkles over the surface of the dough for added festive flair.
Bake the Bars
Place the pan in the oven and bake for 18-20 minutes, or until the edges are golden and the top looks set.
Add Chocolate Decorations
Immediately after removing the pan from the oven, arrange the Hershey’s chocolate Easter bunnies and Mini Robin Eggs on the warm bars. Lightly press them into the surface of the dough. Allow the bars to cool completely in the pan before slicing into squares and serving.

Notes

Storage: Store these cookie bars in an airtight container at room temperature; they stay fresh for up to one week.
Substitutions: Feel free to swap out the Easter-specific candies for other seasonal or favorite treats to make this recipe year-round.
Tips for Baking: Be sure not to overbake the bars, as they are best when slightly soft and chewy in texture.
Cooling Tip: Allow the bars to cool fully before slicing to ensure clean edges.

Nutrition

Serving Size: 1 bar
Calories: 220 kcal
Sugar: 18g
Sodium: 100mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg