Mini Egg Cookie Bars (Vegan)

Mini egg cookie bars on a cooling rack before cutting.

5 from 1 vote

These easy Mini Egg Cookie Bars are crispy on the outside, deliciously chewy on the inside and packed full of chocolate and crunchy mini eggs. Perfect Easter traybake for using up all that chocolate!

Course Bars, Snacks, Treats

Cuisine American, International

Keyword Cookie bars, Mini Eggs, vegan

Prep Time 10

Cook Time 17

Total Time 27

Servings bars

Calories 190kcal

Author Jo Allison

Equipment

Ingredients

200 g plain (all-purpose) flour
1 teaspoon cornflour (cornstarch)
½ teaspoon baking powder
½ teaspoon baking soda
pinch of salt skip if using salted plant butter
100 g caster sugar
75 g light brown sugar or dark if you prefer
100 g unsalted plant block butter softened; I use unsalted Flora Plant; see notes
100-120 g dark chocolate chips see notes
1 tablespoon plant milk oat or soya
1 teaspoon vanilla extract
75 g (one bag) of vegan mini eggs I use Good Eggs by Doisy and Dam

Metric - US Customary

Instructions

Preheat the oven to 180C/350F/Gas Mark 4.
Prepare square baking tin (20cm/8inch) by lining it with baking paper slightly overlapping for easier cookie bars removal later.
In a large bowl mix together softened plant butter and sugars until light and fluffy.
Add plant milk and vanilla extract and mix them in too.
100 g caster sugar, 75 g light brown sugar, 100 g unsalted plant block butter, 1 tablespoon plant milk, 1 teaspoon vanilla extract
Sift in the flour(s) and baking agents, add salt (if using) and give it a mix with a wooden spoon until dough starts coming together.
200 g plain (all-purpose) flour, 1 teaspoon cornflour (cornstarch), ½ teaspoon baking powder, ½ teaspoon baking soda, pinch of salt
Add chocolate chips or finely chopped chocolate and mix it in. You will get a nice and stiff cookie dough.
Quick Tip: You might find it easier to use your hand instead of a spoon as you incorporate chocolate into the dough.
100-120 g dark chocolate chips
Put cookie dough into prepared tin and press it firmly with your hand so that it fills the bottom of the tin nice and even.
Top the cookie dough with some evenly distributed mini eggs, pressing them ever so gently into the dough.
Quick Tip: Don't press mini eggs too hard into the dough as you want to be able to see them once cookie bars have risen during baking.
75 g (one bag) of vegan mini eggs
Bake in preheated oven for approximately 17 minutes for soft and chewy cookie bars or slightly longer if you prefer them a bit crispier.
Once out of the oven, let them stand in the tin for 10 minutes before removing onto cooling rack to cool completely before cutting into squares.
Enjoy!

Notes

Nutritional information is approximate, per serving (based on 16 servings) and will vary depending on the ingredients used. It should be treated as a rough guideline only.
Feel free to use your favourite dark chocolate bark instead of chocolate chips just make sure to chop it finely before using in the cookie dough.
You can use salted plant butter too, simply skip adding extra salt.
Mini egg cookie bars will keep in the airtight container for up to 5 days.
Freezer friendly for up to 3 months.

TIPS:

If you forget to take your butter out of the fridge to soften, simply pop it in a microwave for 10-15 seconds. This should be enough to make it soft and ready.
You don't want it melted just soft enough to cream it with sugars.
Mini eggs will inevitably crack when baked, that's just the way they are. However, if you're after perfect presentation, bake your cookie bars without mini eggs on top and once they're out of the oven, top them with whole mini eggs pushing them gently into the bars.
Let cookie bars stay in the tin for 10 minutes to set a bit more and then remove them onto the cooling rack to cool completely. DO NOT slice them until they've cooled down.

Nutrition