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Easter Egg Sugar Cookie Bars

Delicious Easter Egg Sugar Cookie Bars for Spring Celebrations

These Easter Egg Sugar Cookie Bars are a delightful treat for any celebration, with a soft base and rich chocolate buttercream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 24 minutes
Chilling Time 1 hour
Total Time 1 hour 44 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sugar Cookie Base
  • 1 cup Unsalted Butter Can be substituted with margarine
  • 1 cup Sugar Coconut sugar can be used for a lighter flavor
  • 1/2 cup Brown Sugar Replace with white sugar if preferred
  • 2 large Eggs Room temperature preferred, flax eggs for vegan
  • 1 teaspoon Almond Essence Or use only vanilla or lemon
  • 1 teaspoon Vanilla Extract
  • 3 cups All-Purpose Flour Substitute with gluten-free blend if necessary
  • 1 teaspoon Baking Powder Ensure it's fresh for best rise
  • 1/2 teaspoon Salt Sea salt can be used as an alternative
For the Chocolate Buttercream Frosting
  • 1/2 cup Cocoa Powder Ensure it's sifted for smooth texture
  • 2 cups Confectioners Sugar Caster sugar can be used for lighter option
  • 1/4 cup Milk Almond or oat milk for dairy-free
For Decoration
  • 1 cup Crushed Chocolate Cookies Choose any favorite brand
  • 1 cup Candy Eggs Mini chocolate eggs and jelly beans work great

Equipment

  • mixing bowl
  • Electric Mixer
  • Baking Dish
  • spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine unsalted butter, granulated sugar, and brown sugar. Beat on medium speed for 1-2 minutes until light and fluffy.
  3. Add eggs one at a time while mixing. Stir in almond essence and vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Fold into the wet mixture gently.
  5. Grease a 9x13 inch baking dish and press the dough evenly into the prepared dish.
  6. Bake for approximately 24 minutes until golden at the edges. Cool completely in the dish.
  7. Refrigerate the cookie bars for 1 hour.
  8. Beat softened butter until creamy. Gradually add sifted cocoa powder and confectioners sugar, alternating with milk until smooth.
  9. Spread the chocolate buttercream frosting over cooled cookie bars. Decorate with crushed chocolate cookies and candy eggs.
  10. Cut into squares using a warm knife and serve.

Nutrition

Serving: 1barCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

These bars should be stored in an airtight container. They can be stored at room temperature for up to 3 days, in the fridge for 1 week, or frozen for up to 3 months.

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