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Frosted Easter Sugar Cookie Bars with Chocolate Egg Topping Recipe

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These Frosted Easter Sugar Cookie Bars are a delightful treat featuring a soft, chewy sugar cookie base topped with creamy powdered sugar frosting and festive crushed sugar-coated mini chocolate eggs. Perfect for Easter celebrations or springtime snacking, these bars combine classic flavors with playful holiday decoration.

Ingredients

Scale

Cookie Bars

  • 1/2 cup (8 tablespoons) salted butter, melted and cooled
  • 1 cup packed brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt

Frosting

  • 6 tablespoons salted butter, cubed and at room temperature
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1–2 tablespoons milk, at room temperature
  • Blue gel food coloring, optional

Topping

  • About 1 cup sugar-coated mini chocolate eggs (such as Cadbury)

Instructions

  1. Preheat and prepare pan: Pre-heat your oven to 350 degrees Fahrenheit and line a 9 X 9-inch baking pan with parchment paper, leaving about an inch hanging over the sides for easy removal. Set aside.
  2. Make the cookie batter: In the bowl of a stand mixer fitted with the paddle attachment, combine the melted and cooled butter with the brown sugar. Add the egg, egg yolk, and vanilla extract, beating to combine. Scrape down the sides and bottom of the bowl. Then add the flour, baking powder, and salt, mixing just until the dry ingredients are fully incorporated and no white streaks remain, being careful not to overmix.
  3. Bake the bars: Scrape the thick batter evenly into the prepared baking pan. Transfer the pan to the oven and bake for 23-25 minutes, or until the edges are set and the top begins to turn golden brown.
  4. Cool the bars: Remove the baking pan from the oven and place it on a wire rack to cool for 5 minutes. Then, use the parchment paper overhang to lift the bars out of the pan, and continue cooling on the wire rack until completely cool.
  5. Make the frosting: In a stand mixer bowl fitted with the paddle attachment, beat the cubed butter on medium speed until completely smooth. Gradually add powdered sugar in three additions, beating well after each. Scrape down the bowl as needed. Add vanilla extract and 1 tablespoon of milk; beat until combined. Add a second tablespoon of milk if frosting is too thick. If desired, tint the frosting blue using a couple drops of blue gel food coloring, mixing on low speed.
  6. Frost the bars and add topping: Once the bars are fully cooled, spread the frosting evenly over the top. Place the sugar-coated mini chocolate eggs in a zip-closure bag and gently crush them using a rolling pin or mallet. Sprinkle the crushed eggs over the frosting, pressing lightly so they adhere.
  7. Serve and store: Slice the bars into 16 squares. Store leftovers in an airtight container at room temperature for 2-3 days.

Notes

  • Ensure the cookie bars are completely cooled before frosting to prevent melting or slipping of the frosting.
  • You can customize the frosting color using different gel food colorings to match your occasion.
  • Crush the chocolate eggs gently to avoid powdery crumbs and achieve nice chunk pieces.
  • Use parchment paper overhang to lift bars easily from pan and prevent sticking.
  • Store bars in a cool, dry place to keep frosting intact and prevent melting.

Keywords: Easter sugar cookie bars, frosted sugar cookies, holiday dessert bars, sugar cookie recipe, chocolate egg topping

Find it online: https://mjrecipe.com/frosted-easter-sugar-cookie-bars-with-chocolate-egg-topping-recipe/