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Easter Cookie Bars with Buttercream Frosting Recipe

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4.7 from 125 reviews

These Easter Cookie Bars with Buttercream Frosting combine a soft, buttery cookie base studded with chocolate chips and pastel candy-coated chocolates, topped with a creamy, colorful buttercream frosting. Perfect for festive spring celebrations, these bars offer a delightful mix of textures and flavors, making them a crowd-pleasing treat for Easter gatherings.

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) butter, softened
  • 3 ½ cups (450g) powdered sugar
  • Food coloring (Gel or powder, as desired)
  • ¼ teaspoon vanilla extract (optional)
  • Sprinkles, mini eggs, pastel color candies for decoration

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to ensure the cookie bars don’t stick and are easy to remove.
  2. Mix Wet Ingredients: In a large bowl, beat the softened butter, granulated sugar, eggs, and vanilla extract until the mixture becomes light and fluffy, about 2 minutes, incorporating air for a tender cookie texture.
  3. Add Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt to the butter mixture. Mix just until the dough comes together, being careful not to overmix to keep the bars tender.
  4. Fold in Mix-ins: Gently fold in the chocolate chips and pastel candy-coated chocolates evenly through the dough to ensure each bite has a sweet surprise.
  5. Press Dough into Pan: Evenly press the cookie dough into the prepared baking pan using the back of a spatula or your hands. Sprinkle additional candy pieces over the top for extra decoration.
  6. Bake: Bake for 22–25 minutes, or until the edges are lightly golden and the center is set but still slightly soft, to achieve a chewy yet soft cookie bar.
  7. Cool: Remove the pan from the oven and allow the cookie bars to cool completely in the pan to set properly before frosting.
  8. Prepare Frosting: In a clean bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, the optional vanilla extract, and a few drops of food coloring. Beat until light, fluffy, and spreadable.
  9. Frost Cookie Bars: Spread or pipe the buttercream frosting evenly over the cooled cookie bars. Decorate the top with sprinkles, mini eggs, and pastel candies for a festive presentation.
  10. Serve: Slice the finished cookie bars into squares and serve as a delightful Easter treat for family and friends.

Notes

  • Make sure the cookie bars are fully cooled before frosting to prevent the buttercream from melting.
  • Use gel or powder food coloring for vibrant color without thinning the frosting.
  • Store frosted cookie bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Allow refrigerated bars to come to room temperature before serving for the best texture.
  • Customize the decoration with your favorite pastel candies to match the Easter theme.

Keywords: Easter cookie bars, buttercream frosting, spring dessert, chocolate chip bars, festive cookies

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