Easter Cookie Bars Recipe – A Festive & Colorful Treat
Spring is in the air, and what better way to celebrate Easter than with a batch of Easter Cookie Bars? These soft, chewy dessert bars are bursting with pastel candies, chocolate chips, and holiday charm. They’re easier to make than individual cookies, and they bake up beautifully in one pan, making them the perfect treat for family gatherings, Easter brunch, or as a fun activity with kids.
This recipe is all about simplicity: mix, press, bake, and enjoy. No need to roll or scoop cookies — the bar form keeps things quick while still delivering that sweet cookie goodness.
Ingredients (Makes 16 Bars)
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup pastel M&M’s or candy-coated chocolates
- ½ cup white chocolate chips (optional)
- ½ cup sprinkles (optional, for extra festive look)
Step by Step Cooking Guide
- Preheat oven – Set oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper.
- Cream butter and sugars – In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla – Mix in the eggs one at a time, followed by vanilla extract.
- Combine dry ingredients – In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to wet mixture until combined.
- Fold in mix-ins – Stir in chocolate chips, M&M’s, and sprinkles. Reserve a few candies for topping.
- Spread in pan – Press dough evenly into the prepared baking dish. Sprinkle reserved candies on top.
- Bake – Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out mostly clean.
- Cool & cut – Let cool completely before slicing into squares or rectangles.
Cooking Time & Serving Size
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 16 bars
Tips & Variations
- Extra Gooey Bars: Slightly underbake for softer, chewier bars.
- Nutty Twist: Add ½ cup chopped pecans or walnuts.
- Holiday Swap: Replace pastel M&M’s with red/green candies for Christmas or orange/brown for Halloween.
- Double Chocolate: Use cocoa powder in the dough for a brownie-cookie hybrid.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Protein | 3 g |
| Carbohydrates | 35 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sugar | 24 g |
Healthy Alternatives
- Gluten-Free: Substitute with a gluten-free all-purpose flour blend.
- Low-Sugar: Use sugar substitutes like erythritol or monk fruit, and sugar-free chocolate chips.
- Dairy-Free: Replace butter with coconut oil or vegan butter; use dairy-free chocolate.
- Keto-Friendly: Swap flour with almond flour and use sugar-free sweeteners and chocolates.
Serving Suggestions
These Easter Cookie Bars are a guaranteed crowd-pleaser. Serve them at Easter brunch alongside tea or coffee, wrap them in cellophane bags for festive gifts, or place them on a dessert table for guests to enjoy. Their pastel colors make them picture-perfect for springtime celebrations.
Whether you’re baking for kids, family, or friends, this recipe is sure to bring smiles to your Easter table.
FAQ’s
Q1: Can I make Easter Cookie Bars ahead of time?
Yes! They can be baked 2–3 days in advance and stored in an airtight container.
Q2: Can I freeze these cookie bars?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Q3: My bars turned out dry. What went wrong?
They may have been overbaked. Check a few minutes before the recommended baking time.
Q4: Can I use other candies instead of M&M’s?
Yes! Try mini eggs, jellybeans, or chopped candy bars.
Q5: Do I need to chill the dough?
No chilling required — this recipe is quick and easy.
