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unfetti Mini Egg Easter Inspired Cookie Bars | BakeThenEat.com
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Funfetti Mini Egg Easter Inspired Cookie Bars

Funfetti Mini Egg Easter Inspired Cookie Bars are a soft & chewy, sweet & buttery cookie bar packed full of colourful confetti sprinkles and mini eggs for Easter. Original Recipe.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Cookies / Bars
Cuisine: American
Servings: 12 squares
Calories: 369kcal
Author: Sally McKenny


  • 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.


Serving: 1square | Calories: 369kcal | Carbohydrates: 55.8g | Protein: 5.2g | Fat: 14g | Saturated Fat: 8.4g | Cholesterol: 64mg | Sodium: 300mg | Potassium: 75mg | Fiber: 1.1g | Sugar: 25.1g | Calcium: 30mg | Iron: 2mg