If you're looking for something different to bake this Easter season, why not try these Candy Cookie Bars. This is a homemade blondie cookie bar recipe made with white chocolate chips topped with chocolate candy eggs.
This festive dessert is the perfect way to celebrate the season and delight your family with its candy sweetness. Get ready for an unforgettable taste experience - these colorful goodies can't be beaten!
Check out all the other Easter Desserts for even more delicious recipes.
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These candy cookie bars are colorful, fun and delicious! They're very similar to my Chocolate Chip Cookie Bars recipe. However, this recipe uses white chocolate chips instead of traditional semi-sweet chocolate chip morsel.
They'll make a great addition to your dessert table after the ham and potatoes have been enjoyed. And if you don't get around to baking them before Easter, why not gather the leftover candy and bake them a few days later?
Looking for more Easy Cookie Recipes perfect for Easter? Try my Spring Sugar Cookies or Italian Easter Cookies.
Table of Contents
Helpful Kitchen Tools
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Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
📌 Quick Tip: Make sure the butter is at room temperature and soft. This will help create a tender dough. When the butter is creamed together with the sugar it will trap in small air pockets which will help produce a light and fluffy texture for the bar cookies.
🥣Step-by-Step Instructions
Step 1| Make the Cookie Dough Batter
- In a small bowl, sift together all the dry ingredients: flour, baking soda and salt.
- In a large bowl, beat together butter, brown sugar and eggs with an electric mixer until creamy.
- Slowly mix dry ingredients into wet ingredients.
- Once all ingredients are well-combined, fold in white chocolate chips.
- Evenly spread cookie bar mixture into the prepared baking pan.Top the cookie bar mixture with the candy eggs.
Step 2 | Baking Instructions
- Bake for 30 minutes at 350°F or until a toothpick inserted into the middle of the cookie bars comes out clean with no visible batter.
- Allow the cookie bars to cool while you prepare the icing.
📌 Quick Tip: You'll know the cookie bars are done baking when the edges turn a golden brown color and a toothpick inserted into the center comes out clean.
Step 3 | Make Cream Cheese Frosting
- In a large mixing bowl add cream cheese, and using an electric mixer, beat until smooth.
- Beat the cream cheese until smooth using an electric mixer.
- Then add in the butter, beat again until smooth.
- Gradually add powdered sugar, mixing in between each addition. Finally add the vanilla extract and beat until smooth.
- Add the cream cheese frosting to a disposable decorating bag fitted with a tip.
Heavy Duty Disposable piping bags.More InformationCookie Decorating ToolsMore Information
Step 4 | How to Frost Cookie Bars
- Slice the cookie bars into small squares, about 2 inches by 2 inches in size.
- Scoop the icing into a disposable piping bag with a #21 icing tip attached.
- Frost the center of each cookie bar with a small dollop of frosting. Top each bar with one candy egg.
Before You Begin!
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Substitutions and Variations
- You can make these cookie bars any time of year! Simply switch out the candies you use on top of the bars before baking.
- Use chocolate chips instead of the white chocolate chips.
- Add crushed walnuts!
- I think these would be fun to make and give out to neighbors the day before Easter Sunday.
- You can wrap them up using cellophane cookie bags and pretty pastel colored ribbon.
Storage Tips
- These Candy Cookie Bars are best served within a day or two of baking. Store the baked cookie bars in an air-tight container in the refrigerator for up to five days.
- You can freeze the cookie bars as well. After they have completely cooled, layer the bars in an air-tight container between Parchment Baking Sheets so the cookie bars don't stick to each other.
- You can also flash freeze the bars by laying them on a baking sheet and place in the freezer for about 30 minutes until the bars are frozen. Then place the frozen cookie bars in an air-tight container and freeze for up to three to six months.
- To defrost, place the container in the refrigerator the night before you plan to serve them. Top with freshly made cream cheese frosting before serving.
Top Tip
Why are my cookie bars hard?
Cookie bars can be hard if you accidentally added too much flour when measuring. Also, if you baked them at the wrong temperature or cook them too long they become dry and hard.
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Let’s Do Brunch Easter Spring Celebration Printable eBookClick HERE to SAVE!
📖 Recipe Card
Candy Cookie Bars
Ingredients
- 2 cups all-purpose flour
- ½ tsp. baking soda
- 1 tsp. salt
- 2 sticks unsalted butter softened
- 1 ½ cups brown sugar packed
- 2 large eggs
- ½ cup white chocolate chips
- 30 candy eggs
- 4 ounces softened cream cheese
- ¼ cup softened butter
- 1 ½ cups confectioner's sugar
- ½ tsp. vanlla
- 15 - 20 candy eggs
Method
- How to Prepare the Cookie Batter
- Spray a 9X13 rectangular pan with non-stick cooking spray. Set aside.
- Preheat 350°F.
- In a small bowl, sift together all the dry ingredients, flour, baking soda and salt. Set aside.
- In a large bowl, beat together the butter, brown sugar and eggs with an electric mixer until creamy.
- Slowly add the dry ingredients into the wet ingredients.
- Once all the ingredients are well-combined, fold in the white chocolate chips.
- Evenly spread cookie bar mixture into the prepared baking pan.
- Top the cookie bar mixture with the candy eggs.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cookie bars to cool while you prepare the icing.
- How to Prepare the Icing
- In a medium sized bowl, beat together the cream cheese, butter, powdered sugar and vanilla extract until smooth.
- Once all the ingredients are well-combined and smooth, add to a disposable piping bag.
- How to Decorate the Cookie Bars
- Scoop the icing into a disposable piping bag with a #21 icing tip attached.
- Slice the cookie bars into small squares, about 2 inches by 2 inches in size.
- Frost the center of each cookie bar with a small dollop of cream cheese frosting.
- Top with one candy egg.
Nutrition
Notes
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This recipe has been updated since it first appeared in 2020 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
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