Happy Spring everyone! Can you believe it’s already Spring? Yeah, me neither! With spring comes Easter and I love all things Easter! All of the beautiful, bright colors, the Easter themed food, and of course, let’s not forget, the delicious Easter desserts such as these Easter Cookie Bars! I took my classic cookie recipe that I’ve tried and tested so many ways and just turned it into cookie bars this time for these Easter Cookie Bars. Oh my goodness ya’ll, my world has been changed! These Easter Cookie Bars are everything a delicious cookie should be – except better! Why are these Easter Cookie Bars better than cookies you ask? Well let me tell ya; they’re thick, moist, chewy, soft, all of the things a fabulous Cookie Bar should be!
So many of you have tried my cookie recipes and given me such wonderful feedback on them (thank you! I LOVE to hear from The Speedy Spatula readers! You guys are THE BEST!) so I had to try my basic cookie recipe out on these Easter Cookie Bars. It did not disappoint! These Easter Cookie Bars would also make another great recipe to get your kiddos to help you make. I love getting Little’s into the kitchen to help cook.
Let’s push up our sleeves, wash our hands, grab the kiddos, and get to work. These Cookie Bars are so quick to prep and cook, you’ll be done in no time!
First off, I recommend preheating your oven to 375F before getting the dough ready. Preheating your oven just makes the baking process go so much faster once you get the Cookie Bars into the oven.
I started out with one and one half sticks of unsalted butter in a large mixing bowl. Did I mention that this is a one-bowl recipe? Yep, that makes it even better! You won’t have piles of dishes to clean up when you’re finished making these Easter Cookie Bars!
Place the bowl with the butter into the microwave and heat this for about one minute, maybe slightly more. Just heat the butter until it is melted in the bowl.
Once your butter is melted, add in 3.4 ounces of Instant Vanilla Pudding mix into the bowl of melted butter.
Add in two eggs to the bowl with the butter and instant pudding mix.
Once the eggs have been added to the other ingredients, add in one teaspoon of vanilla extract and one teaspoon of baking soda.
Time to add in the sugar! Pour in one fourth of a cup of white, granulated sugar and three fourths of a cup of brown sugar. You can use light or dark brown sugar, both work great. Here I’m using light brown sugar.
Now it’s time to stir, stir, and stir some more! Surprisingly enough, this Easter Cookie Bar dough stirs and blends together so well. You don’t have to worry about any of the dry ingredients clumping together to cause lumps if you stir it sufficiently before adding in the flour.
Now that your previous ingredients are well combined and there are no lumps remaining, add in two cups of self rising flour.
Carefully stir the flour into the wet ingredients – don’t get too excited about this part or the flour will puff up like a cloud and cover everything! Stir and fold the flour into the wet ingredients until there are no pockets of flour remaining and no lumps. Your Easter Cookie Bar dough will be pretty thick – that’s good!
Now that your cookie dough is ready to go, grab an 11.4 ounce bag of Easter themed (they’re pastel colored) M&M’s.
Time to tear into those M&M’s and pour the entire bag into the bowl of your cookie bar dough. You may have to eat a few as you’re pouring in, ya know, just to check for quality assurance.
Once you have your M&M’s added to your cookie dough, gently fold them all in to the dough with your hands or your spatula. Be careful to make sure the M&M’s are evenly dispersed throughout the dough.
Spray a 9×8 casserole dish with nonstick cooking spray and evenly spread your Easter Cookie Bar dough into the pan. I feel like I need to add that no, my casserole dish isn’t dirty. Those brown spots are stains and the signs of a very old, very used, and VERY well loved pan. 😉
Place your Easter Cookie Bars into a preheated oven at 375F and bake for twenty five minutes or until a toothpick inserted into the middle of the cookie bars comes out clean. The toothpick may have some cookie bar crumbs on it but should not have any wet batter on it.
Once you remove the Easter Cookie Bars from the oven, immediately place them on a cooling rack and allow the cookie bars to cool completely before slicing into bars. If you cut them while they’re hot they will crumble.
When the Cookie Bars have cooled completely, cut them into nine bars.
Now that your Easter Cookie Bars are cooled and sliced, grab one or two with a cup of cold milk and enjoy some with a friend!
I hope you have enjoyed stepping into my kitchen and making these Easter Cookie Bars with me today.
Happy Easter to you and Happy Spring!
Easter Cookie Bars
Chewy, moist, delicious cookie bars, perfect for Easter!
- 1 1/2 sticks unsalted butter melted
- 3.4 oz instant vanilla pudding mix
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/3 cup granulated white sugar
- 3/4 cups light brown sugar
- 2 eggs
- 2 cups self rising flours
- 11.4 oz Easter themed M&M's
Preheat oven to 375F and spray a 9x8 casserole pan with nonstick cooking spray.
Place first 7 ingredients into a large mixing bowl and stir well with a spatula until all ingredients are well combined and no lumps remain.
Carefully stir in the flour until well combined and no pockets of dry flour remain.
Once the dough is well mixed, fold in the M&M's with your hands or a spatula. Ensure that the M&M's are evenly dispersed throughout the dough.
Pour the dough into the casserole pan and spread out evenly.
Bake the cookie dough bars for 25 minutes or until a toothpick inserted in the middle comes out clean.
Immediately remove the cookie bars from the oven and place on a cooling rack until cooled.
Once cooled, slice the the cookie bars into 9 bars and serve.
Shared at Weekend Potluck
Shared at Meal Plan Monday