Easter calls for indulgence, so I am straying from my usual recipes here with this over the top cookie tray bake. It may not be healthy but it is seriously good! And as the name of my blog suggests… all good things are found here and therefore I just had to share this one with you. I was actually inspired to make these from this recipe for Spring confetti bars.
This recipe is pretty simple to make and even easier with an electric mixer. If you don’t own one you can use an electric hand whisk or you could attempt by hand and still end up with lovely gooey cookies, it’ll just take you a little bit longer to cream the butter and sugar.
I’ve made this recipe Easter themed, but you could swap out the mini-eggs and sprinkles for any of your favourite treats and make them seasonal or birthday themed. Play around with the combinations and see what you can create.
Ingredients (makes 9 good-sized bars);
- 110g granulated sugar
- 35g light brown sugar
- 100g unsalted butter
- 1 tsp vanilla extract
- 1 large egg
- 180g plan flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- Mini eggs – as many as you like (or around 1 cup)
- Mini marshmallows – as many as you like (or enough to cover the top of your tray bake)
- Sprinkles, or any other cake toppings in pastel/spring colours
What you need to do;
Start by putting your sugars and butter into a mixing bowl of a stand mixer (or use an electric hand whisk) and beat together until light and fluffy.
Then add in the vanilla and egg and mix together on a medium speed until combined.
While mixing in the egg, whisk together the flour, baking powder and baking soda in a separate bowl. Then add this into the butter, sugar and egg mixture while keeping the mixer on a low-speed. The whole lot should come together in a stick dough.
Place the dough into a lined and greased square baking tin and use the back of a spoon or wet hands to press and spread it across the bottom of the tin. Finally push in some mini eggs, space them at least 1 cm apart so as not to overload the dough with too many (we’ll add some more to the top later).
Bake the dough in the oven at 180ºC (fan) for 12 minutes until the top is golden. After this time remove the tray from the oven and quickly cover with the mini marshmallows and place back in the over for 2 minutes. Then remove, again, and nestle in some mini eggs and pour over your sprinkles. Place this back in the oven for 1 minute, just to set the mini eggs into the marshmallows to ensure they do not fall off when cutting into bars.
Once removed from the oven, allow the whole bake to cool in the tin and set. Once cool remove from the tin and cut into bars using a sharp knife dipped in water (this will stop the marshmallows from sticking and dragging as you cut). Serve up and enjoy the gooey cookie sweetness of Easter!
no nutritional breakdown provided as who needs to see that when devouring these delicious sweet bars of goodness?