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
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
Pastel Confetti
$6.50
Pastel 3MM confetti sprinkles. Perfect little toppers for any cupcakes! Gluten-friendly! INGREDIENTS: Sugar, rice flour, vegetable oil (palm and palm kernel), com starch, cellulose gum, carrageenan, lecithin (SOY), titanium dioxide, yellow 5, red 3, yellow 6. artificial flavor, blue 1… read more
