Description
These Mini Egg Bars feature a tender sugar cookie base studded with crushed and whole mini chocolate eggs, topped with a creamy, lightly blue-tinted cream cheese frosting and finished with cocoa powder speckles and extra crushed mini eggs for a festive and delicious treat perfect for spring or Easter celebrations.
Ingredients
Sugar Cookie Base
- ½ cup butter, softened
- ¾ cup granulated sugar
- 1 large egg
- ½ teaspoon sea salt
- 1 tablespoon pure vanilla extract
- ¼ teaspoon almond extract
- 2 cups all purpose flour (240 g)
- 2 tablespoons cornstarch (arrowroot starch or rice flour can be used)
- 1 teaspoon baking powder
- ½ cup mini eggs, crushed with the flat side of a knife or rolling pin (do not cut)
- ½ cup mini eggs, whole
Cream Cheese Frosting
- ¾ cup butter, softened
- 4 oz cream cheese, slightly softened
- ¼ teaspoon sea salt
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons heavy whipping cream
- Blue gel food colouring (or natural food colouring powder), optional
Decoration
- ¼ cup mini eggs, crushed with the flat side of a knife or rolling pin (do not cut)
- 1 tablespoon cocoa powder (natural or dutch processed)
- 1 tablespoon water
Instructions
- Prepare Sugar Cookie Base: Preheat your oven to 355°F (180°C) and line an 8 or 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later. In a large bowl or stand mixer, cream together softened butter and granulated sugar until light and fluffy. Add sea salt, egg, vanilla extract, and almond extract, then continue beating until the mixture is light and well combined. Sift the flour, cornstarch, and baking powder directly into the bowl and fold gently until almost all the flour is incorporated. Add the crushed and whole mini eggs halfway through mixing and fold until the dough comes together evenly but stop mixing once no dry flour remains.
- Shape and Bake Dough: Transfer the cookie dough into the lined pan and spread it evenly with clean fingers dipped in water to press into the corners. Smooth the surface with a spatula or spoon. Bake for 25 to 30 minutes until the edges turn golden brown and the middle is set but still soft to the touch.
- Cool Bars: Let the baked bars cool for 15 minutes in the pan, then lift out using the parchment paper handles and place on a cooling rack to cool completely before frosting. You may also leave them to cool fully in the pan if preferred.
- Make Cream Cheese Frosting: In a large bowl or stand mixer, beat softened butter and sea salt until creamy. Gradually add powdered sugar, about a quarter cup at a time, beating well after each addition. Add cream cheese in small chunks, beating thoroughly until the frosting is light and fluffy. Add vanilla extract, then slowly beat in heavy whipping cream one tablespoon at a time until the frosting loosens and becomes fluffy. Optionally, mix in a tiny amount of blue gel or natural food coloring to tint the frosting a soft baby blue shade.
- Frost the Bars: Spread the cream cheese frosting evenly over the fully cooled sugar cookie bars using an offset spatula for a smooth finish.
- Add Cocoa Speckles: Whisk together the cocoa powder and water until smooth. Using a pastry brush or a clean toothbrush, flick the bristles to flick fine speckles of the cocoa mixture over the frosted bars for a decorative effect.
- Decorate and Slice: Sprinkle the frosting with the remaining crushed mini eggs. Slice the bars into either 9 large squares (3 by 3) or 16 smaller pieces (4 by 4), wiping the knife between each cut to maintain clean edges. Store the bars refrigerated or at room temperature as preferred.
Notes
- Do not cut mini eggs with a knife; always crush them by pressing gently with a rolling pin or the flat side of a knife to avoid sharp edges.
- Ensure the bars are completely cooled before frosting to prevent melting the frosting.
- Use parchment paper for easy removal of bars without breaking.
- Adjust the amount of heavy cream in the frosting to achieve your preferred frosting consistency.
- These bars can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
