Name: Easter Cookie Bars with Buttercream Frosting Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; 1 cup (200g) granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; 2 ½ cups (312g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup (180g) chocolate chips (semi-sweet or milk); 1 cup (150g) pastel-colored candy-coated chocolates; 2/3 cup (150g) unsalted butter, softened; 3 ½ cups (450g) powdered sugar; ¼ teaspoon vanilla extract (optional); Food coloring (Gel or powder), as desired; Sprinkles, mini eggs, pastel color candies for decoration

Ingredients

1 cup (226g) unsalted butter, softened

1 cup (200g) granulated sugar

2 large eggs

1 tablespoon vanilla extract

2 ½ cups (312g) all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup (180g) chocolate chips (semi-sweet or milk)

1 cup (150g) pastel-colored candy-coated chocolates

2/3 cup (150g) butter, softened (for frosting)

3 1/2 cups (450g) powdered sugar

Food coloring (gel or powder)

¼ teaspoon vanilla extract (optional, for frosting)

Sprinkles, mini eggs, pastel color candies (for decorating)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.

Step 2: In a large bowl, beat the butter, granulated sugar, eggs, and vanilla extract until light and fluffy, about 2 minutes.

Step 3: Add the flour, baking soda, and salt, mixing just until the dough comes together.

Step 4: Gently fold in the chocolate chips and pastel candy-coated chocolates until evenly distributed.

Step 5: Press the cookie dough evenly into the prepared pan and sprinkle additional candy pieces over the top.

Step 6: Bake for 22–25 minutes, until the edges are lightly golden and the center is set but still slightly soft.

Step 7: Allow the cookie bars to cool completely in the pan before adding the frosting.

Step 8: In a clean bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract (if using), and a few drops of food coloring, beating until light and fluffy.

Step 9: Spread or pipe the frosting over the cooled cookie bars, then decorate with more pastel candies and sprinkles as desired.

Step 10: Slice into squares and serve.

Tips & Variations

For extra flavor, try adding a teaspoon of almond extract to the frosting.

Substitute candy-coated chocolates with your favorite nuts or dried fruit for a different texture.

If you prefer a dairy-free version, use vegan butter and dairy-free chocolate chips.

To keep frosting smooth, sift the powdered sugar before beating it in.

Storage

Store leftover cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If frozen, thaw in the refrigerator before serving. Allow refrigerated bars to come to room temperature for the best texture, and gently warm them if desired.

FAQs

Can I make the cookie bars gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend in equal amounts. Make sure your baking blend includes xanthan gum or add it separately for best results.

How do I prevent the frosting from melting?

Make sure the cookie bars are completely cool before frosting. Keep the bars stored in a cool place or refrigerate them to maintain the frosting’s texture, especially in warm climates.