Mini Egg Bars
Serves 16
20 mins prep
25 mins cook
45 mins total
These mini egg bars have a soft sugar cookie base packed with mini eggs, and are topped with a fluffy, creamy cream cheese frosting. The frosting is speckled and blue just like a robin egg! Or a blue mini egg. There’s nothing better than a soft sugar cookie with fluffy cream cheese frosting! They’re perfect to make for Easter and spring.
Sugar Cookie Base
Cream Cheese Frosting
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Sugar Cookie Base
Preheat oven to 355°F (180°C). Line an 8” or 9” square pan with parchment paper, leaving handles on the edges to lift out the bars after baking.
In a large bowl or stand mixer, beat the butter and sugar until light and creamy. Add the salt, egg, vanilla, and almond extract. Beat until light and creamy. Scrape down the bowl frequently for everything to incorporate evenly.
⅕ ½ butter⅕ ¾ granulated sugar⅕ 1 large egg⅕ ½ sea salt⅕ 1 pure vanilla extract⅕ ¼ almond extractSift flour, cornstarch, and baking powder right into the same bowl. Fold just until almost all of the flour is incorporated.
⅕ 2 all purpose flour⅕ 2 cornstarch⅕ 1 baking powderHalfway through, add the crushed and whole mini eggs. Mix until it becomes a cohesive cookie dough. Stop mixing as soon as no more dry bits of flour remain.
⅕ ½ mini eggs⅕ ½ mini eggsTransfer cookie dough into lined baking pan and spread out. Use clean fingers dipped in water to help push it in all the corners and a spoon or spatula to smooth it out.
Bake in preheated oven for 25-30 minutes, until the edges are golden brown and the middle is set. If you press into the middle, it should be soft but cooked (not underdone like a fudgy brownie).
Let the bars cool for 15 minutes in the baking pan. Transfer to a cooling rack by lifting by the parchment handles. You can let it cool completely in the baking pan if you prefer.
Cream Cheese Frosting
In a large bowl or stand mixer, beat the butter and salt until creamy. Add powdered sugar, a ¼ cup at a time, beating well.
⅕ ¾ butter⅕ 3 powdered sugar⅕ ¼ sea saltAdd cream cheese, about a tablespoon piece at a time, beating well. Scrape down the bowl a few times and beat until very creamy and light.
⅕ 4 cream cheeseAdd vanilla and beat. Add heavy cream a tablespoon at a time to lighten the frosting, beating until the frosting fluffs up. Optionally, add a speck of blue food colouring to tint the frosting a baby blue colour.
⅕ 1 pure vanilla extract⅕ 1-2 heavy whipping creamblue gel food colouringSpread frosting on top of fully cooled mini egg bars. Use an offset spatula to make a smooth top.
Whisk together water and cocoa powder until smooth. Use a pastry brush (or clean toothbrush) to speckle the tops. Dip the brush in the cocoa powder mixture, flick the bristles back and release them to spray specks onto the frosting.
⅕ 1 cocoa powder⅕ 1 waterDecorate the tops with more crushed mini eggs. Slice into 9 (3 by 3) or 16 (4 by 4) squares. Wipe the knife clean between each cut to get clean edges. Keep refrigerated and store at room temperature.
⅕ ¼ mini eggs
