Easter Chocolate Chunk Cookie Bars

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!

They will also keep for a couple of months in the freezer if you happen to have leftovers.

Easter Chocolate Chunk Cookie Bars

 

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These Chocolate Chunk Cookie Bars are delightful; they are thick and soft with a wonderful crispy crunch whenever you bite into one of the speckled eggs!

Author: The Links Site

Serves: 18

Ingredients

• 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

Instructions

1. Preheat oven to 180 °C (350 °F) and grease and line a 18 x 25 cm baking pan.
2. In a large bowl beat the egg and sugar together using a fork until it appears thick and frothy.
3. Whisk in the melted butter until the mixture is smooth.
4. Add the flour, salt, and chocolate chunks and stir to combine.
5. Press the dough into the prepared pan using the back of a spoon to spread the dough and smooth the top.
6. Press the M&M eggs into the top.
7. Bake for 25 minutes or until lightly browned.
8. Cool in the pan for 10 – 15 minutes before removing from the tin and cutting into squares while still warm.

Notes

* can use chocolate chips if you like instead of the chunks

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