Easy Mini Egg Cookie Bar Traybake
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 120g softened unsalted butter (1/2 cup plus 1 tsp)
- • 100g brown sugar (1/2 cup)
- • 80g caster sugar (1/3 cup + 1 tbsp)
- • 1 large egg
- • 1 tsp vanilla extract
- • 285g plain flour (2 1/3 cups)
- • ¼ tsp salt
- • 1 ½ tsp baking powder
- • ½ tsp bicarbonate of soda
- • 100g milk chocolate chips (2/3 cup)
- • 200g Mini Eggs (roughly broken, we suggest a rolling pin)
- • Extra 60g roughly broken Mini Eggs to place on top of the cookies
Preparation Steps
Preheat the oven to 200C/180C fan and grease and line a 9x9inch (20cmx20cm) square tin.
Put the Mini Eggs into a ziplock bag and roughly smash with a rolling pin. You want them to remain in larger pieces.
Add the sugar and butter to the bowl of an electric stand mixer and beat on medium speed until smooth and creamy, for around 3 minutes. You can also do this by hand if preferred or you don't have a mixer.
Add vanilla and egg mix again until combined.
Add flour, baking powder, bicarbonate of soda and salt and mix until a thick cookie dough forms.
Add the chocolate chips and 200g of smashed Mini Eggs and mix just enough for them to spread through the dough.
Tip the cookie dough into the baking tin and spread it out to the edges. It doesn't need to be firmly pressed down but can be roughly flattened.
Press the remaining smashed Mini Eggs into the top of the cookie dough.
Bake for 20-30 minutes in the oven until the top starts to turn a slightly golden colour. The mixture will still be very soft but will harden up as it cools.
Allow to cool for 20 minutes in the tin, then remove and slice into 9 or 16 squares with a large knife. Enjoy!