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Egg Hunt Sugar Cookie Bars
Thank you Domino® Sugar and C&H® Sugar for sponsoring this post. Domino® Sugar is sold where I live, but if they don’t sell it in your area, look for C&H® Sugar, the sister brand of Domino® Sugar.
I love seasonal candy!
Correction: I love when the stores put out displays and displays of seasonal candy. I don’t normally buy candy, but there is something about chocolate shaped eggs, pumpkins, hearts, christmas trees and so on that are so cute.
So my rule is that I can look, but I rarely put something in my cart. I don’t need extra goodies laying around my house just staring at me. BUT if I have a purpose for the candy, then I can buy it.
See what I did here? This must be some kind of shopper’s psychology.
Plus, incorporating those seasonal treats into desserts can make the celebration more fun, festive and memorable!
This cute Easter cookie bar recipe is easy to make. And there are a lot of steps where your kids can help out.
The base of the recipe is our classic sugar cookie bar. In our sugar cookie bar recipe (and most sugar cookie recipes) you can use the type of extract you like best. I used almond extract because we like the sweet, amaretto type flavor. But you can use vanilla extract, or whatever extract you want!
Domino® Light Brown Sugar has a nutty, caramel flavor, moistness and subtle molasses flavor. It’s ideal for cookies!
The trick to chewier sugar cookie bars is to use an additional egg and to put the bars immediately in the fridge after you pull them out of the oven.
I know it’s not common to put something immediately in the fridge after you pull it out of the oven, but trust me, it helps to make these cookies chewier!
The rest of the recipe is all about the decoration!
The chocolate buttercream is the “dirt.” Make a batch of homemade chocolate buttercream to top the cookie bars with or pick up a can of chocolate frosting at the store. If you are buying the frosting from the store, I recommend using 2 cans.
Next, use pieces of edible Easter grass to add grass to your dirt. I used a scissors to cut the edible grass into smaller pieces. You can find this product at World Market stores or you can order it from Amazon. I’m sure kids would love to help with this step! If you aren’t able to easily find edible grass, you can use shredded coconut mixed with a little bit of green food coloring for this step.
Once you’re done with the grass, sprinkle crushed chocolate cookie crumbs over the top. These are like dirt clumps.
Last, it’s time to “hide” the candy eggs in the grass! Add as many or as few as you’d like.
Cut and serve them, then let your family go on an “egg hunt”!
- 2 sticks unsalted butter, room temperature
- 1/2 cup Domino® Sugar
- 1/2 cup Domino® Light Brown Sugar
- 2 eggs
- 1/4 tsp almond extract
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 sticks unsalted butter, room temperature
- 1/2 cup cocoa powder
- 3 cups Domino® Confectioners Sugar
- milk or heavy cream as needed
- Green edible Easter grass *see notes
- 1/3 cup crushed chocolate creme cookies
- Candy eggs
- Preheat the oven to 350ºF.
- In a medium-large mixing bowl, combine the butter, sugar, and brown sugar, beat using an electric mixer for 1-2 minutes, until fluffy.
- Add in the eggs and almond extract, beat together.
- In a small bowl, combine the all purpose flour, baking powder and salt and gently stir to combine. Gradually add the dry ingredients to the wet ingredients, mixing by hand with a spatula, until it’s incorporated.
- Spray a 9x13 inch pan with non-stick spray. Scoop the batter into the pan and use your hands to press the dough into an even, flat surface. *Spray your hands with a little bit of non-stick spray to make this easier.
- Bake for 24 minutes, or until a toothpick inserted in the center comes out clean. Immediately put the pan in the fridge (I like to set my pan on top of a trivet in the fridge). Allow the bars to cool for 1 hour.
- In a large mixing bowl, beat the butter using an electric mixer until fluffy, around 1 minute.
- Add in the cocoa powder, and mix together. Begin to add the confectioners sugar, 1 cup at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting isn't too wet and tastes good to you. If the frosting becomes too thick, add a dash of milk or heavy cream.
- Remove the cookie bars from the fridge. Use a spatula to smooth and spread the frosting evenly over the bars.
- Use a scissors to cut the edible Easter grass into smaller pieces. Cover the frosting with as much grass as you’d like.
- Sprinkle crushed chocolate creme cookies pieces on top.
- Add candy eggs. Cut and serve!
You can find edible Easter grass at World Market stores or you can order it from Amazon. If you aren’t able to easily find edible grass, you can use shredded coconut mixed with a little bit of green food coloring as a substitute.This recipe turned out great using gluten free flour too! We love King Arthur Gluten Free Measure for Measure Flour.