Cadbury Mini Eggs Chocolate Bar, 110g

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Make them even more decadent by adding a white chocolate drizzle to the top of the cooled cookie bars. Butter can be switched for oil in most baking recipes and the general advice is to use ¾ of the amount. Note, that these cookie bars have only been tested with butter. Sugar Brown sugar- This blondie bar recipe is made with brown sugar to keep it extra moist and delicious. This year Morrisons range is very disappointing, the majority of their own brand Easter chocolates carry may contains expect for the dedicated free from egg.

Mini Egg Blondies - Lifestyle of a Foodie Easy Cadbury Easter Mini Egg Blondies - Lifestyle of a Foodie

If you don’t have any self raising flour (which is easy to find in the supermarket here in the UK), swap it for an equal amount of plain or all-purpose flour and add a teaspoon of baking powder and a pinch of salt. Step 2: Preheat the oven to 180C/350F. Line an 8″ square baking tray with parchment paper then set it aside whilst making the cookie dough. Use your preferred mini eggs (Smarties mini eggs, Golden or Enchanted Eggs, etc) or replace the chocolate eggs with Smarties or M&Ms for a version that will work all year round. M&Ms or Smarties - perfect for when you’re craving that crunchy shelled chocolate outside the Easter period. Mini eggs are mainly available around Easter time. These cookie bars can be enjoyed throughout the year though so if you can’t get hold of chocolate eggs, feel free to substitute them with another chocolate product of your choice, such as Smarties. It’s best that the product is solid chocolate.Using the k-paddle of your free-standing mixer, a hand held mixer or even wooden spoons, beat the butter and sugar together until they become light and fluffy. Now, in a medium sized bowl combine the sugar and melted butter, using a hand mixer beat on medium high until smooth. Add the eggs and vanilla and blend until smooth. Add the flour, cornflour, cream of tartar and a pinch of salt, then mix together with a wooden spoon until the dough starts to come together. Combine wet ingredients: Place butter and both sugars to a large mixing bowl and beat well until creamed together. Add egg and vanilla and mix until combined. Gradually mix in the dry ingredients and mix until combined.

Mini Egg Cookie Bars - Gills Bakes and Cakes Mini Egg Cookie Bars - Gills Bakes and Cakes

Unsalted is recommended, but if you don’t have any to hand, don’t panic. You can use salted butter too. Just don’t add extra salt. Too many mini egg cookie bars to enjoy? You can also freeze them in an airtight freezer bag for up to 1 month. Make Ahead How to store: Store mini egg cookie bars in an airtight container or wrap them individually in plastic wrap. Eat within 4 days if stored at room temperature, and within 7 days if stored in the fridge. Digital kitchen scales*: I always recommend using digital kitchen scales to weigh ingredients out over using a volume based measuring system, as cups. Weighing out the ingredients is much more accurate than measuring by volume, and will ensure better results in the mini egg cookie bars, so I would definitely take the plunge if you have not already. How to freeze: You can also freeze mini egg cookie bars for up to 3 months. Let them cool completely first, then slice and store in an airtight container or freezer bag. To thaw, leave them in the fridge overnight.Bake for 18 minutes until starting to go golden on top and around the edges, with a dry top. Remove the pan from the oven and allow to cool.