Frosted Mini Egg Sugar Cookie Bars


Frosted Mini Egg Sugar Cookie Bars

Spring means sunshine and mini egg season! Woohoo! I’ll be the first to admit that I eat an alarming amount of mini eggs but I simply cannot help myself. Those little bits of chocolate egg delight are my weakness. So let's stick them in a yummy dessert, shall we? Frosted Mini Egg Sugar Cookie Bars are loaded with chopped mini eggs are our Pastel Confetti sprinkles, these easy frosted mini egg sugar cookie bars are a delicious and fun treat to bake up this Easter. It’s also kid-friendly so grab your little one(s) and put them to work mixing!


Recipe

INGREDIENTS:

Alrightie--Here’s what you need.

Sugar Cookie Bars:

  • 1 c. Unsalted Butter, Softened
  • 4 oz. Cream Cheese, Softened
  • 2 c. White Sugar
  • 2 Eggs, Room Temperature
  • 2 tsp Vanilla Extract
  • 2.5 c. Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 c. Mini Eggs, Chopped, Divided
  • “Pastel Confetti” Sprinkles ---- Check out our other mixes for a different vibe!

Buttercream:

  • 1/2 c. Salted Butter, Softened
  • 2 c. Powdered Sugar
  • 1 tsp Vanilla Extract
  • 3-4 tbsp Heavy Cream

  • Optional: Pink Food Coloring

Now let's put everything together!!

INSTRUCTIONS:

Sugar Cookie Bars:

  • Preheat oven to 350 degrees.
  • Prepare a 9×9″ (for thicker bars) or 9×13″ (for thinner bars) pan by spraying with baking spray and lining with parchment paper.
  • In a stand up mixer fitted with a paddle attachment, cream together butter, cream cheese and sugar until smooth.
  • Add in eggs one at a time, beating in between additions.
  • Beat in vanilla extract.
  • Slowly mix in flour, baking powder and salt.
  • By hand, stir in 1/2 c of chopped mini eggs.
  • Pour batter into prepared pan and bake for 15-25 minutes (depending on how big your pan is) or until the edges begin to brown and you can insert a toothpick into the center of the bars and it comes out clean.
  • Allow to cool completely before frosting.

Buttercream:

  • In a stand mixer fitted with a whisk attachment, beat butter on high until light and fluffy.
    About 5 minutes.
  • Add in powdered sugar and mix until combined.
  • Slowly add in heavy cream and turn to high and beat until smooth and fluffy.
    Another 3 minutes.
  • Add in vanilla extract.

  • Optional: add in several drops of pink food coloring to achieve the shade of pink you would like.

  • When bars have cooled completely, apply buttercream to top of bars and generously top with Pastel Confetti sprinkles and the remaining 1/2 c. of chopped mini eggs.

  • Cut into squares and enjoy!

  • Check out the video down below for more fun ideas!

Make sure tag us @sprinklepop.shop and tell us just how yummy it was!


Shop The Recipe

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