Speckled Egg Cookie Bars

Celebrate Easter with my Speckled Egg Cookie Bars - a delightful twist on the classic cookie bars, bursting with vibrant speckled eggs. This scrumptious recipe boasts a soft and chewy cookie base, loaded with gooey chocolate chips and topped with a festive array of speckled eggs, making it the perfect addition to your Easter festivities. This festive and delicious dessert is sure to be a crowd-pleaser.

Easter, slices, easter eggs, chocolate chips, cookie bars

slices

Yield: 16

Author: Ange Zahn

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Speckled Egg Cookie Bars

Celebrate Easter with my Speckled Egg Cookie Bars - a delightful twist on the classic cookie bars, bursting with vibrant speckled eggs. This scrumptious recipe boasts a soft and chewy cookie base, loaded with gooey chocolate chips and topped with a festive array of speckled eggs, making it the perfect addition to your Easter festivities. This festive and delicious dessert is sure to be a crowd-pleaser.

Prep time: 20 MinCook time: 25 MinInactive time: 6 HourTotal time: 6 H & 45 M

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Ingredients

• 125g unsalted butter, softened
• ⅔ cup brown sugar
• ¼ cup caster sugar
• 1 teaspoons vanilla
• 1 large egg
• 1 cup plain flour
• ¼ cup SR flour
• 2 tablespoons custard powder
• Pinch salt
• 100g milk choc chips
• 100g white choc chips
• 100g M&M Speckled Eggs (the rest of the bag will go on the top for decoration)

Instructions

1. Preheat the oven 160°C fan force and line a slice tin with baking paper.
2. Using electric beaters or a stand mixer, cream butter and sugars together until light and creamy.
3. Add vanilla and egg and beat well.
4. In a separate bowl, sift together the flours, custard powder and salt.
5. Gently stir the dry ingredients and chocolates through the butter mixture.
6. Press the cookie dough into the prepared slice pan. I find it helps if I wet my hands to do this.
7. Sprinkle the reserved chocolates over the top of the slice and gently press into the cookie dough.
8. Bake in the oven for 20-25 minutes or until lightly golden on top. Allow the slice to cool in the pan. Carefully remove the cool slice from the pan using the baking paper. Cut into serving size slices.

Notes

• I like to keep the slice in the fridge for a few hours prior to slicing as it makes it easier.

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