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Easter Chocolate Chip Cookie Bars Recipe

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★★★★★

4.3 from 23 reviews

These Easter Chocolate Chip Cookie Bars are thick, buttery, and irresistibly chewy with melty semi-sweet chocolate chips and colorful pastel candy-coated chocolates. Baked in a single pan and sliced into generous squares, they capture the classic chocolate chip cookie flavor with a soft, dense center and golden edges, perfect for Easter brunch, bake sales, or sharing with loved ones.

Ingredients

Scale

Cookie Bars

  • 1 cup (2 sticks / 226 g) unsalted butter, melted
  • 1 cup (200 g) packed brown sugar
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (315 g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (270 g) semi-sweet chocolate chips
  • 1 cup (170 g) pastel M&M-style candy-coated chocolates

Topping

  • Extra pastel candies
  • Extra chocolate chips

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting after baking.
  2. Mix the Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the room temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
  3. Add the Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Stir gently until just combined, being careful not to overmix; the dough should be thick and slightly sticky.
  4. Fold in the Mix-Ins: Gently fold in the semi-sweet chocolate chips and pastel candy-coated chocolates until evenly distributed throughout the dough.
  5. Press and Decorate: Transfer the dough into the prepared pan, pressing it evenly into all corners with a spatula or lightly greased hands. Press additional pastel candies and a few extra chocolate chips on top for a vibrant, festive look.
  6. Bake: Bake for 22 to 28 minutes, or until the edges are golden brown and the center is just set. A toothpick inserted into the center should come out with moist crumbs but no wet batter. Avoid overbaking to keep the bars soft and chewy.
  7. Cool and Slice: Let the bars cool completely in the pan, about 1 hour. Use the parchment paper overhang to lift the bars out, then slice into squares with a sharp knife. For cleaner slices, chill the bars for 20 minutes before cutting.

Notes

  • Using melted butter results in a denser, chewier texture compared to softened butter.
  • Spoon and level the flour when measuring to avoid dry bars.
  • Do not overbake; the center should look slightly soft when removed from the oven, as it firms up while cooling.
  • Using room temperature eggs leads to a smoother batter and more even texture.
  • Press extra candies on top before baking to ensure a colorful and festive appearance.
  • Store finished bars in an airtight container at room temperature for up to 4 days.
  • For longer storage, freeze tightly wrapped bars for up to 2 months; thaw at room temperature before serving.

Keywords: Easter, Chocolate Chip Cookie Bars, Chocolate Chip, Cookie Bars, Easter Dessert, Spring Dessert, Candy Coated Chocolates

Find it online: https://foodiecara.com/easter-chocolate-chip-cookie-bars-recipe/