I don’t want to go the full way and say I am a good baker – because trust me I have had some errors but I have recently been baking these Mini Egg cookie bars and oh my word they are just amazing. With it being Easter next weekend, the shops are currently full of the best chocolate (aka mini eggs) and so I am in full on Easter baking mode. I popped these on my story after I made them the other day and the reaction I got was amazing so I felt that I had to share the Mini Egg Cookie Bar recipe with you.
To be honest they were so easy to make. They are a bit of a mix between blondies but with a cookie taste and consistency. But don’t worry, if you don’t like mini eggs they can be substituted with any other chocolate – Rolos, Oreo’s, M&M, Galaxy mini eggs etc. They are really versatile, and are the perfect treat snack too.
I got this recipe from Jane Patisserie, probably hands down my favourite baking blog to get my recipes from. I think she also has a book out which I need to get. But I also got it from Elle Darby after I watched a few baking vlogs of hers where she made it. But you can check out the recipe on Jane’s website here.
(AKA the best thing you will ever taste!)
Prep Time: 15 minutes ish
Cook Time: 20 minutes
Makes: 16 square slices
275g of Plain Flour
1tsp of Bicarbonate of Soda
1/2tsp of Salt
1tbsp of Cornflour
115g of Stalk Butter
55g of Granulated Sugar
135g of Light Soft Brown Sugar
1 Medium Egg
1tsp of Vanilla Extract
300g of Mini Eggs
100g of Chocolate Chips
First you want to preheat your oven to 170C if you have a fan oven or 190C if you don’t and line a 9×9 square tin with baking or parchment paper. If you don’t have a square tin then just make sure you have a shallow tin thats not too big.
Mix together the dry ingredients – the flour, bicarb, salt and cornflour in a bowl and set to the side.
Melt the butter and add to a larger bowl. Whisk in the two sugars with an electric whisk until the sugar is dissolved and the mixture is smooth. Then add the egg and the vanilla extract and whisk until smooth again.
Add all the dry ingredients and mix to form a cookie dough batter, and then mix in the mini eggs and the chocolate chips, but make sure to leave a handful of mini eggs to put on top at the end.
Press the mixture into the tray and place the leftover mini eggs on top before putting into the oven to bake for 18-22 mins. I always find it needs about 22-25 minutes in my oven!
Once they are done, let them cool in the tray for 15 mins before removing and putting on a wire wrack. But don’t slip them until they are fully cool.
Jane left some notes about changing the chocolate – she said cream eggs won’t work as they are too gooey, but caramel eggs might work but will need 5 mins longer in the oven. And she suggested microwaving them and adding some ice cream to them when you serve them!
Enjoy! Let me know if you give them a go!
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