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–+ servings
mini eggs cookie bar

Mini Egg Cookie Bar Traybake

Dive into the joy of baking with this Ultimate Mini Egg Cookie Bar Traybake recipe. Combining the chewy, buttery base of classic cookie bars with the festive fun of colorful mini eggs, this dessert is perfect for Easter, celebrations, or any day that calls for a special treat.
Author -Shrilatha
Print Pin Recipe
Servings 15 servings
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook/Bake Time 25 minutes
Total Time 40 minutes

Equipment you will need

9x13-inch baking tray
mixing bowls
Electric mixer or whisk
Measuring cups and spoons
parchment paper
spatula

Ingredients
  

  • 1 cup unsalted butter (room temperature softened)
  • 1 cup granulated sugar
  • ½ cup brown sugar (packed)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup mini chocolate eggs (lightly crushed)
  • For the Icing (Optional:)
  • 2 cups powdered sugar (sifted)
  • 2-4 tablespoons milk or cream
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat Oven & Prepare Tray: Heat your oven to 350°F (175°C). Line your 9x13 inch tray with parchment paper, greasing lightly.
  • Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  • Add Eggs and Vanilla: Beat in the eggs, one at a time, then mix in the vanilla extract until well combined.
  • Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, mixing until just combined.
  • Fold in Mini Eggs: Gently fold the crushed mini eggs into the batter.
  • Spread in Tray: Pour the batter into the prepared tray, using a spatula to spread evenly.
  • Bake: Place in the oven and bake for 25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
  • Cool & Ice (Optional): Allow to cool in the tray before lifting out. If using icing, whisk together the powdered sugar, milk (adjust for desired consistency), and vanilla extract, then spread over the cooled traybake.
  • Serve: Cut into bars and serve. Enjoy!

Notes

Mini Eggs: To easily crush mini eggs, place them in a sealed bag and lightly tap with a rolling pin.
Customization: Feel free to add nuts, chocolate chips, or a swirl of caramel for extra flavor and texture.
Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
https://bakewithsweetspot.com/mini-egg-cookie-bar-traybake/

Nutrition

Serving: 1 barCalories: 278 kcalCarbohydrates: 54 gProtein: 3 gFat: 13 gSaturated Fat: 8 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 1 gCholesterol: 58 mgFiber: 1 gSugar: 21 gIron: 1 mg
Tried this recipe?Mention @sweetspotbakeblog or tag #bakewithsweetspot!
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