Can I make these bars gluten-free?

Absolutely! Simply substitute the all-purpose flour with your favorite cup-for-cup gluten-free flour blend. The texture might be slightly different, but they'll still be delicious. Just make sure your candy toppings are also gluten-free.

What if I can't find Easter-themed candies?

No worries! These bars work beautifully with regular M&Ms, chocolate chips, or any seasonal candies you have on hand. The base recipe is versatile enough to welcome whatever mix-ins match your occasion.

Can I reduce the sugar in this recipe?

You can reduce the total sugar by about ¼ cup without dramatically affecting the texture. However, keep in mind that sugar contributes to both flavor and the chewy texture of these bars, so significant reductions will change the end result.

Why did my bars turn out cakey instead of chewy?

The most common culprit is overmixing the dough or adding too much flour. Be sure to measure your flour correctly (spoon and level, don't scoop) and mix just until ingredients are combined. Also, slightly underbaking helps maintain that perfect chewy texture.

Easter Cookie Bars Recipe

Description

A delightful and festive treat perfect for Easter celebrations! These cookie bars are soft, buttery, and loaded with Easter candies like M&M’s, Hershey’s chocolate bunnies, and Mini Robin Eggs. They are super easy to make and a fun way to bring cheer to any holiday gathering.

Ingredients

Units Scale

Dry Ingredients

2 1/4 cup all-purpose flour
2 teaspoons baking soda

Wet Ingredients

3/4 cup butter (softened to room temperature)
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla extract

Toppings

2/3 cup Easter M&M’s
Hershey’s chocolate Easter bunnies
Mini Robin Eggs
Pastel sprinkles

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Instructions

Prepare the Oven and Pan
Preheat your oven to 350℉. Line a 13×9-inch baking pan with aluminum foil or parchment paper for easy removal and cleanup.
Mix the Dry Ingredients
In a mixing bowl, stir together the flour and baking soda. Set this aside for later use.
Cream the Butter and Sugars
In a separate mixing bowl, add the softened butter, brown sugar, and granulated sugar. Use either a stand mixer or handheld mixer to cream them together on medium speed until smooth and fluffy.
Combine the Wet Ingredients
Add the eggs and vanilla extract to the creamed sugar mixture. Mix on low until all ingredients are fully incorporated. Ensure you scrape down the sides of the bowl to mix evenly.
Add the Dry Ingredients
Gradually add the flour mixture in two parts. Mix on low speed for each addition until the flour is fully combined.
Incorporate the M&M’s
Gently fold in ½ cup of the M&M candies using a spoon or spatula to ensure an even distribution throughout the dough.
Spread the Dough
Transfer the dough to your prepared baking pan. Spread the dough evenly in the pan—it will be sticky, so lightly spraying your hands with nonstick spray can be helpful.
Add Toppings
Sprinkle the remaining M&M’s and pastel sprinkles over the dough.
Bake the Cookie Bars
Place the pan in the oven and bake for 18–20 minutes or until the edges are lightly golden.
Add Chocolate and Mini Robin Eggs
Immediately after removing the pan from the oven, gently place the Hershey’s chocolate bunnies and Mini Robin Eggs on top of the hot cookie bars. Lightly press them into the dough. Allow the bars to cool completely in the pan before slicing and serving.

Notes

Storage: Keep the cookie bars in an airtight container at room temperature for up to a week to maintain freshness.
Serving Tip: For an extra indulgent treat, serve these bars with a scoop of vanilla ice cream or a drizzle of melted chocolate.

Nutrition

Serving Size: 1 bar
Calories: 210
Sugar: 18g
Sodium: 95mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg