Friday, 2 April 2021

Easter Cookie Bars

If you love cookies, you'll love these cookie bars even more, especially for Easter!

Why I haven't made cookie bars sooner I do not know! They've been on my to do list for a long time and I've seen some amazing recipes from other bakers that have really inspired me. So to start my cookie bar journey (a journey of more to come I promise you!), behold my Easter cookie bars! A thick tray bake of chocolate chip cookie batter filled with chocolate coloured eggs! And your Easter might not be full of chocolate eggs surrounding you, so even more reason to make these! Admittedly I haven't been able to get my hands on many of the delicious vegan Easter eggs out there this year - some that caught my eye were Buttermilk, Nomo and Divine. I've linked them so you can have a look yourself! anyway, back to the recipe, these cookie bars have made my 2021 so far, they are more-ish, perfect for sharing and it's like having a big thick cookie!

Check out my other Easter recipes for more inspiration!


Prep: 15 minutes
Cook: 20-25 minutes
Serves: 15 bars

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle


170g Butter softened
130g Light brown sugar
170g Caster sugar
85ml Soya milk
1 tsp Vanilla extract
375g Plain flour
2 tsp Baking powder
¾ tsp Baking soda
1 tsp Salt 
150g Chocolate eggs
100g Chocolate chips


✿Pre-heat the oven to 180℃ and grease and line a 9×13 inch baking pan with baking paper.
In a stand mixer using the paddle attachment (you can also do this in a large bowl with a hand mixer), cream together the butter, sugar, and brown sugar. Once fully combined, add in the soya milk and vanilla and mix until just combined. The mixture will look a little curdled but it’s okay.
Add in the flour, baking powder, baking soda, and salt and stir until just combined. 
Then fold in the chocolate eggs and chocolate chips until mixed in - save about 7 eggs to the side. Should have quite a stiff dough that's a little sticky, but should not stick to your hands. 
Spoon the dough into your baking pan and spread it out evenly and then top with the remaining eggs by pushing them into the dough slightly.
Bake for 20-25 minutes or until the cookie bars set, puffed up around the edges, and just starting to get a golden brown colour.
Place onto a wire rack to cool completely before serving. Best kept at room temperature in an airtight container. Can also be frozen up to 3 months. Try warming the cookie bars up in the microwave with ice cream ;). Enjoy!



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