Cadbury Mini Eggs Chocolate Bar, 110g

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If you fancy another warm gooey cookie-inspired treat you should try my warm chocolate chip cookie dough puddings. 😋 More Mini Egg and Cookie recipes Mini eggs: the star of the bake! I save some to press in the top off the bake once out of the oven, so they keep their colour and stay on top. All about the pretty! How to store: Store mini egg cookie bars in an airtight container or wrap them individually in plastic wrap. Eat within 4 days if stored at room temperature, and within 7 days if stored in the fridge.

Mini Egg Cookie Bars - Ahead of Thyme

If you want to freeze them once baked, first allow the cookie bars to cool completely. Wrap each piece in cling film and place in a suitable freezer safe container before freezing. The cookie bars can be frozen this way for up to three months. To enjoy, simply unwrap and defrost as many pieces as you would like at room temperature. Additional tips for making the best mini egg dessert

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After the cookie bars have finished baking, remove them from the oven and let the cookie bars cool completely before removing them from the baking dish. You can use chocolate baking chips or chop up a bar of chocolate into small pieces. I will only buy chocolate chips if I don't have other chocolate in the house. Use a really sharp knife to cut the bars. Try running the knife until hot water for a few seconds before cutting it. Not only will it make it easier to cut, but it will give you wonderful clean slices too.

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Preheat oven to 325F. Spray an 8-inch square baking pan with cooking spray oil and line it with a piece of parchment paper, allowing the overhang to come off the 2 sides. Set aside. The cookie bars must be completely cool before slicing. To speed up the process you could put the baking tin in the fridge for an hour to firm up. Brown sugar- This blondie bar recipe is made with brown sugar to keep it extra moist and delicious.Step 2: Preheat the oven to 180C/350F. Line an 8″ square baking tray with parchment paper then set it aside whilst making the cookie dough. Place the cooled (but still liquid) butter in a mixing bowl with the brown sugar. Beat using an electric hand whisk until paler and creamy, about 4-5 minutes. Add in the egg and vanilla and beat to combine. Too many mini egg cookie bars to enjoy? You can also freeze them in an airtight freezer bag for up to 1 month. Make Ahead One of the great things about this cookie bar recipe is that you can switch out the Mini Eggs and chocolate chips for other ingredients to make all kinds of cookie bars. Here are a few suggestions:

Mini Egg Cookie Bars - Gills Bakes and Cakes Mini Egg Cookie Bars - Gills Bakes and Cakes

Cadbury eggs– This is the star of the show! I use the Cadbury milk chocolate eggs which are insanely good to me! Chocolate cheerio baubles – homemade Christmas treats just don't get any better than this. Delicious decorations that will soon become a regular tradition in your household I have seen a fair few dairy free free from eggs floating around the supermarkets too like last year. Possibly due to the popularity of veganism but great for those who are coeliac and dairy free too. Step 5: Tip the cookie dough into the prepared tin and press to level evenly. Bake the cookie dough for 15-18 minutes until golden and the top has a light crust. It will still feel soft underneath if you push down on the top.

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How to freeze: You can also freeze mini egg cookie bars for up to 3 months. Let them cool completely first, then slice and store in an airtight container or freezer bag. To thaw, leave them in the fridge overnight. Easy to make - whisk together the wet and dry ingredients, fold in the Mini Eggs and caramel pieces and bake. Generously studded with chunky chocolate mini eggs, they make the perfect Easter treat! Best of all, they're ready in just 35 minutes (that's prepped and baked!). You might also like my mini egg brownies too!