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Easter Sugar Cookie Bars

Delightful Easter Sugar Cookie Bars for Festive Celebrations

These Easter Sugar Cookie Bars are soft, chewy, and topped with buttercream and Cadbury Mini Eggs, making them a perfect treat for festive celebrations.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1/2 cup Salted Butter Substitution: Use unsalted butter and add a pinch of salt.
  • 3/4 cup Brown Sugar Substitution: Light or dark brown sugar can be used.
  • 1/4 cup Granulated Sugar Substitution: None recommended for best results.
  • 1 large Egg Yolk Using one large whole egg is optional.
  • 2 cups All-Purpose Flour Substitution: Gluten-free flour blends can be used.
  • 1 teaspoon Baking Powder No substitutions recommended.
  • 1 teaspoon Vanilla Extract Substitution: Almond extract can be used for a nutty twist.
For the Frosting
  • 4 cups Powdered Sugar Tip: Sift for improved texture.
  • 1 cup Unsalted Butter Ensure it is at room temperature.
  • 1 cup Heavy Cream Substitution: Use milk if preferred, but may result in a less rich frosting.
  • Food Coloring (optional) For tinting the frosting to achieve pastel hues.
For the Topping
  • Cadbury Mini Eggs Substitution: Any candy-coated chocolate eggs can be used.

Equipment

  • mixing bowl
  • 9x13 inch baking pan
  • offset spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan lined with parchment paper.
  2. In a mixing bowl, beat together salted butter, brown sugar, and granulated sugar until creamy, about 2-3 minutes.
  3. Add egg yolk and vanilla extract, beating until glossy and well-blended.
  4. Gradually add all-purpose flour and baking powder, stirring gently until just combined.
  5. Spread the dough evenly in the prepared baking pan.
  6. Bake for 20-25 minutes, until edges are lightly golden and a toothpick comes out clean.
  7. Allow the cookie bars to cool in the pan for about 30 minutes, then transfer to a wire rack.
  8. In a mixing bowl, beat together unsalted butter and powdered sugar until fluffy, about 3-4 minutes, adding food coloring if desired.
  9. Once cooled, generously frost the bars with the prepared frosting.
  10. Crush Cadbury Mini Eggs and sprinkle them over the frosted bars.
  11. Cut into squares and serve.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 120mgPotassium: 70mgSugar: 20gVitamin A: 300IUCalcium: 10mgIron: 0.5mg

Notes

Store your bars in an airtight container at room temperature for up to 5 days. Refrigerate for up to 1 week or freeze for up to 3 months.

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