Even though I’m currently in the thick of life with a new baby, I decided to stick my head out of the trenches with these Easter Egg Cookie Bars.
It’s also been a while since I published a recipe and I’m really wanting to get back into the swing of regularly creating content for myself and for clients. To be honest, my levels of creativity haven’t been where they used to be but I do need to give myself some credit considering everything that’s been going on in the last few months.
For a start, I grew a tiny human!
As the said tiny human might wake up at any point, I’m going to keep this brief so I can hit the ‘publish’ button and tick something else off my to-do list.
- 130g butter, softened
- 80g white chocolate
- 85g condensed milk
- 170g sugar
- 1 egg
- 1 tsp vanilla extract
- 155g flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 120g oats
- Cadbury’s Mini Eggs
Easter Egg Cookie Bars
These are addictive. Don’t ever say I didn’t warn you.
- Preheat the oven to 180°C and line a square baking dish or cake tin with baking paper.
- Place 15g of the butter, white chocolate and condensed milk in a heat-proof mixing bowl and microwave for about 1 minute, stirring every 30 seconds until everything is melted and combined. Set aside.
- Place the sugar, egg, vanilla extra and remaining butter in a mixing bowl. Whisk using a hand-held mixer or whisk until thick and creamy.
- Add the flour, baking powder, salt and oats, then mix until it just comes together to form a soft dough.
- Spread 3/4 of the dough mixture into the bottom of the baking dish, then spread with the white chocolate mixture.
- Randomly dot the top of that with the remaining 1/4 of the dough then dot the top with Cadbury’s Mini Eggs.
- Bake for 25 minutes, remove from the oven and allow to cool completely before slicing into square bars.