I am completely aware that the upcoming Easter holidays have almost completely passed me by and I have very little Easter baking done. Because I don’t have the time to get too creative now, I have turned to one of my favourite bloggers for a cookie bar recipe. Tweaked it a little bit and came up with these Funfetti Mini Egg Easter Inspired Cookie Bars. Festive, fun and oh so tasty!
The Original Recipe.
As I have already stated the basic recipe is not mine, its creator and author are Sally from Sally’s Baking Addiction and the original recipe is her Soft & Chewy Chocolate Chip Cookie Bars which is a great base for customizing to your own needs. Which is what I have done here with these funfetti mini egg Easter inspired cookie bars. I took out the chocolate chips and replaced them with colourful confetti sprinkles and some lovely chocolaty mini eggs to give them an Easter twist. I broke some of the mini eggs up and left some whole, I found this made sure there was some in each and every bite.
The great flour debate!
One thing I did find with this recipe and I promise it’s not a criticism just a mere observation. I found I needed quite a bit more flour then the original recipe stated. The original recipe asks for 280 grams (2 and 1/4 cups) of flour. Cups measured out with the spoon and level technique which I always do. This almost always gives me 120-125 grams of flour. Which most American bakers who also use metric also state.
The recipe is simple; mix the dry then mix the wet and combine. Everything was measured meticulously and I even watched the video but I couldn’t see what had gone wrong. I added extra flour to give me the same cookie dough consistency Sally had. Total amounting to 180 grams (1 and 1/2 cups) extra. I then baked the cookies and they were great. So I made them a second time and again the same thing, I needed the extra 180 grams (1 and 1/2 cups) of flour to get the dough to the right consistency.
You say this and I say that?
Is American all-purpose flour that different to British plain flour? I don’t think so, I often make American recipes using plain flour and they turn out perfect. It could be 100 different things but they still taste great. So all I can say is start off with the amount of flour the original recipe states and if your cookie dough looks more like cake batter than cookie dough like mine did! Then add a little more flour. But just a little at a time, it’s far easier to add too then to take away. I added 30 gram (1/4 cup) increments to make sure I didn’t add too much and end up with cement like dough.
Do they taste good then?
Yes, they do. They are sweet and buttery, soft and chewy. Everything you would want in a cookie bar. The sprinkles and mini eggs give them a lovely festive vibe but these bars would be great with most inclusions. Don’t let the weird flour thing put you off, these funfetti mini egg Easter inspired cookie bars are so moreish and pretty! They’re also really easy to make, which just makes them a double bonus.
Are you all prepped for Easter? Or are you like me? Just throwing it all together in the eleventh hour and hoping for an Easter miracle?
Funfetti Mini Egg Easter Inspired Cookie Bars
- 280 to 460 grams plain/all-purpose flour (2 and 1/4 to 3 and 3/4 cups - See notes)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornflour/corn-starch
- 1/2 teaspoon salt
- 170 grams unsalted butter - melted and slightly cooled ( (3/4 cup))
- 200 grams light brown sugar (1 cup-packed)
- 50 grams granulated sugar (1/4 cup)
- 1 large egg plus 1 large egg yolk - at room temperature
- 2 teaspoons vanilla extract
- 60 grams confetti sprinkles (1/2 cup)
- 100 grams mini eggs - some whole some broken (2/3 cup)
- Preheat your oven to 180C/350F/Gas mark 4. Line a 9-inch square baking pan with aluminium foil or baking parchment then set aside.
- Whisk the flour (starting with the minimum amount of flour), baking soda, corn-flour, and salt together in a large bowl, place to one side.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until everything is fully mixed together. Whisk in the egg, then the egg yolk. Then whisk in the vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix together until combined. You may need to add extra flour like I did, just add a little at a time and mix. You are looking for the dough to be crumbly. thick and soft. Not wet like mine initially was hence why I needed to add the extra flour.
- Fold in the sprinkles and mini eggs.
- Transfer dough to the prepared baking pan and press/smooth into an even layer. Sprinkle a few more sprinkles and broken mini eggs over the top. Lightly press them into the dough.
- Bake for 30-35 minutes or until lightly browned on the sides. Use a toothpick to test for doneness; if it comes out clean from the centre of the pan, the bars are done.
- Allow the bars to fully cool in the pan then set on a wire rack for at least an hour.
- Once cool cut into bars. Store in an airtight container at room temperature for up to a week.
- I found I needed quite a bit more flour then the original recipe stated. The original recipe asks for 280 grams (2 and 1/4 cups) of flour. Cups measured out with the spoon and level technique.
- I added extra flour to give me the same cookie dough consistency as the original recipe had. Total extra amounting to 180 grams (1 and 1/2 cups).
- Start the recipe by using the stated 280 grams 2 and 1/4 cups once everything is combined if your dough is more like cake batter (don't panic mine was!) then add more flour at this stage in small increments. 30 grams/1/4 cup at a time. Gently mixing each time, until the dough is thick and soft and just a little bit crumbly.