I have wanted to share this recipe for cookie bars for a while now but just haven’t got around to it. I made them a while ago without the Easter eggs and thought that they were wonderful. It’s just basically my easy chocolate chip cookie recipe turned into cookie bars!
I was inspired to make the Easter version when I saw this Easter Egg Slice by Sammie at The Annoyed Thyroid. I loved the idea of M&M speckled eggs pushed into the top so I borrowed that idea for these cookie bars.
These cookie bars are delightful; they are thick and soft with a wonderful crispy crunch whenever you bite into one of the speckled eggs! I plan on making some more for my niece and nephew this weekend.
As with the cookie recipe I shared a while back these are really quick and easy to make. I used chocolate chunks in my cookie bars (because that’s what I had) but you could easily use chocolate chips instead. Also once Easter is over you can just make these without the Easter eggs and they are just as good!
- 1 egg
- 1 cup of brown sugar
- 125g of melted butter
- 1½ cups of self-raising flour
- pinch of salt
- 100g of chocolate chunks*
- 80g of M&M Crispy Speckled Eggs
- Preheat oven to 180 °C (350 °F) and grease and line a 18 x 25 cm baking pan.
- In a large bowl beat the egg and sugar together using a fork until it appears thick and frothy.
- Whisk in the melted butter until the mixture is smooth.
- Add the flour, salt, and chocolate chunks and stir to combine.
- Press the dough into the prepared pan using the back of a spoon to spread the dough and smooth the top.
- Press the M&M eggs into the top.
- Bake for 25 minutes or until lightly browned.
- Cool in the pan for 10 – 15 minutes before removing from the tin and cutting into squares while still warm.