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Easter Cookie Bars with Buttercream Frosting Recipe

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★★★★★

4.7 from 50 reviews

These Easter Cookie Bars with Buttercream Frosting are a festive and delightful treat perfect for spring celebrations. Soft, chewy cookie bars are studded with chocolate chips and pastel-colored candy-coated chocolates, baked to golden perfection, and topped with a smooth, colorful buttercream frosting decorated with sprinkles and mini candies. Easy to make and sure to please all ages, they bring a cheerful burst of color and sweetness to your Easter table.

Ingredients

Scale

Cookie Bars

  • 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

Buttercream Frosting

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, beat the softened butter, granulated sugar, eggs, and vanilla extract together until light and fluffy, which should take about 2 minutes using a hand or stand mixer.
  3. Add Dry Ingredients: Combine the all-purpose flour, baking soda, and salt; gradually add this mixture to the wet ingredients and mix just until the dough forms, avoiding overmixing to keep bars tender.
  4. Fold in Candies: Gently fold in the chocolate chips and pastel candy-coated chocolates until they are evenly incorporated throughout the dough.
  5. Prepare for Baking: Spread and press the cookie dough evenly into the prepared 9×13-inch pan. Optionally, sprinkle additional candy pieces on top for extra decoration and texture.
  6. Bake: Bake in the preheated oven for 22 to 25 minutes, until the edges are lightly golden and the center is set but still slightly soft, ensuring chewy texture.
  7. Cool: Remove from oven and allow the cookie bars to cool completely in the pan to facilitate easier frosting application.
  8. Make Frosting: In a clean mixing bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, vanilla extract if using, and a few drops of your chosen food coloring. Beat until the frosting is light and fluffy.
  9. Frost and Decorate: Spread or pipe the colorful buttercream frosting evenly over the cooled cookie bars. Decorate with sprinkles, mini eggs, and additional pastel candies as desired.
  10. Serve: Slice the frosted cookie bars into squares and serve to enjoy a festive and delicious Easter treat.

Notes

  • Allow cookie bars to cool fully before frosting to prevent the frosting from melting.
  • You can customize the food coloring in the frosting to match your Easter theme or preference.
  • Use parchment paper to easily lift the bars out of the pan for cutting and serving.
  • Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • For a dairy-free version, substitute butter with a dairy-free margarine or coconut oil, and ensure candy coatings are dairy-free.

Keywords: Easter cookie bars, buttercream frosting, chocolate chip cookie bars, pastel candy bars, spring desserts, holiday treats

Find it online: https://kitchenbyclara.com/easter-cookie-bars-with-buttercream-frosting-recipe/