Candy Cookie Bars are the perfect Easter Dessert. Great for school parties, giving as gifts to neighbors or simply having a plate on the dessert buffet table. You can even bake these after the holiday to help use up the leftover candy. Let me show you how fast and easy these cookie bars are to bake.
These candy cookie bars are colorful, fun and delicious! They're very similar to the Chocolate Chip Cookie Bars recipe, but this recipe uses white chocolate chips instead of a traditional semi-sweet chocolate chip morsel. I know your family is going to love them.
Candy Cookie Bars
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.
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Ingredients
Make sure you print out the recipe below and save it for later!
- Flour
- Baking soda
- Salt
- Softened Butter
- Brown Sugar
- Eggs
- White Chocolate Chips
- Candy Eggs
Instructions
Step 1: Combine the Dry Ingredients
In a small bowl, sift together all the dry ingredients: flour, baking soda and salt. Set aside.
Step 2: Cream the Butter and Sugar
In a large bowl, beat together butter, brown sugar and eggs with an electric mixer until creamy.
Step 3: Add Dry Ingredients
Slowly mix dry ingredients into wet ingredients. Once all ingredients are well-combined, fold in white chocolate chips.
Step 4: Baking Instructions
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 middle of the cookie bars comes out clean with no visible batter. Allow the cookie bars to cool while you prepare the icing.
Step 5: Make Cream Cheese Frosting
Make sure you print out the recipe below and save it for later!
- Softened cream cheese
- Butter ; softened
- Confectioner's sugar (powdered sugar)
- Pure vanilla extract
Heavy Duty Disposable piping bags.More InformationCookie Decorating ToolsMore Information
In a large mixing bowl add cream cheese, and using an electric mixer, beat until smooth.
Then add in the butter, beat 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.
Step 6: How to Frost 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 frosting. Top each bar with one candy egg.
Step 7: How to Store, Freeze and Defrosts Cookie Bars
- 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.
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Candy Cookie Bars
Ingredients
For the Cookie Bars
- 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
For the Cream Cheese Frosting
- 4 ounces softened cream cheese
- ¼ cup softened butter
- 1 ½ cups confectioner's sugar
- ½ tsp. vanlla
- 15 - 20 candy eggs
Instructions
How to Prepare the Cookie Batter
- Spray a 9X13 rectangular pan with non-stick cooking spray. Set aside.
- Preheat 350 degrees 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.
Notes
If you don't want to use a piping bag, you can also place the icing on the top of each cookie bar using a spoon.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 347Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 74mgSodium: 213mgCarbohydrates: 49gFiber: 0gSugar: 34gProtein: 3g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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