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Easter Cookie Bars!

April 9, 2020

With the Easter long weekend upon us, most of us are now finding ourselves with a few days off to relax, or finally get around to whatever we’ve been putting off lately! Some of you might have a few days off to spend with kids and family. So why not bake some delicious Easter treats?

The great thing about this recipe – other than the fact that its super easy – is that you can use any of your favourite Easter chocolates inside!

Once again, don’t forget to tag us on social media if you do bake any of our delicious recipes – we love seeing what you’re getting up to at home!

Keep safe and well, we’ll see you all very soon!

Easter Cookie Bars

Yield: Makes about 12 pieces



  • 275g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • ½ tsp Salt
  • 1 tbsp Cornflour
  • 115g Unsalted butter/Spread
  • 55g Sugar
  • 135g Light Brown Sugar (if you don’t have any, just use normal sugar!)
  • 1 Egg
  • 1 tsp Vanilla
  • 100g Chocolate Chips
  • 300g Cadbury Mini Eggs or any other Easter chocolate of your choice (crème eggs will be very oozy)
  1. Preheat the oven to 170o Prepare a 9” square tin with some parchment or baking paper.
  2. Combine the flour, bicarbonate of soda, salt and cornflour in a bowl and whisk so its evenly blended.
  3. Melt the butter (either in the microwave or on the hob) and pour into a larger mixing bowl.
  4. Add the sugar to the butter and whisk with a handheld electric whisk or by hand for approximately two minutes until the sugar is dissolved and the mixture is smooth.
  5. Add the egg and vanilla to the mixture and whisk again to combine.
  6. Add in the bowl of flour, the chocolate chips and most of the mini eggs (keep a few aside). Mix with a spatula or your hands until you form a cookie dough.
  7. Tip the dough into the parchment lined tin and press down. Press the last few mini eggs into the top for decoration.
  8. Bake for approximately 20 – 25 minutes, until the tray is an even, golden colour and the edges of the cookie are firm.
  9. Let the cookie cool in the tin for about 10 minutes before removing it.
  10. Once cooled, cut the cookie into square pieces! Store in an airtight container to keep fresh.



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