Spring is finally here and the garden is blooming. You need a simple treat for your holiday table. These Easter Cake Mix Cookie Bars are the perfect solution.
They are bright, chewy, and so easy to make. Your whole family will love the festive pastel colors. They deliver a soft, buttery texture that everyone craves. It is the ultimate stress-free dessert for your Easter celebration.
Why This Recipe Is a Winner
You will love how fast these come together. They use a simple cake mix base to save time. This means less measuring and more celebrating. These bars are a total crowd-pleaser for your spring brunch.
It is a great way to get kids involved. They can help stir the sprinkles and candy. You get a bakery-style treat with minimal effort. These Easter Cake Mix Cookie Bars fit any budget perfectly.
Simple Method
Making these is a complete breeze for any cook. You only need one large mixing bowl. No heavy stand mixers are required here. Just mix, fold, and press into the pan. It is a fail-proof recipe for any beginner baker.
Simple Ingredients
This recipe uses mostly pantry staples you likely have now.
- 1 box (15.25 oz) yellow cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup pastel Easter sprinkles
- 1 cup pastel candy-coated chocolate eggs, roughly chopped
- 1/2 cup white chocolate chips
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the cake mix, eggs, and vegetable oil until a thick dough forms.
- Fold in the sprinkles, white chocolate chips, and half of the chopped chocolate eggs.
- Press the dough evenly into the bottom of the prepared baking pan.
- Top with the remaining chopped chocolate eggs, pressing them slightly into the dough.
- Bake for 22 to 25 minutes or until the edges are lightly golden and the center is set.
- Cool completely in the pan for at least 1 hour before cutting into 24 square bars.
Best Ways to Enjoy It
Let the bars cool fully before you cut them. This ensures the cleanest square edges possible. Serve them on a pretty spring platter. They look lovely next to fresh tulips. Pair them with a cold glass of milk for a treat.
Keep It Fresh
Store your leftovers in an airtight container. They will stay fresh and chewy for three days. You can also keep them in the fridge. For longer storage, wrap them tightly and freeze. They thaw quickly at room temperature for snacks.
Tips for Best Results
- Use parchment paper for even easier removal from the pan.
- Do not overbake or the bars will become too dry.
- Chop the chocolate eggs roughly to get candy in every bite.
- Press the dough with damp fingers to prevent sticking.
- Add extra sprinkles on top just before baking for extra color.
- Wait the full hour to cool so the chocolate sets properly.
- Use a plastic knife to cut bars without sticking to the dough.
Ways to Switch It Up
- You can switch up the cake mix to white or strawberry.
- Swap white chocolate chips for milk chocolate if you prefer.
- Use dairy-free chocolate chips for a sensitive stomach.
- Add a handful of mini marshmallows for a gooey texture.
Common Questions
Can I use butter instead of oil?
Yes, you can use 1/2 cup of melted butter. It adds a richer, more homemade flavor to the bars. Make sure the butter is not too hot when mixing.
Can I make these ahead of time?
These are perfect for holiday prep because they keep well. You can bake them the day before your event. Just keep them covered at room temperature until serving.
Are these bars kid-friendly?
Kids absolutely love the bright colors and sweet taste. The soft texture is easy for little ones to chew. They are always the first treat to disappear at parties.
I hope these cheerful bars bring a smile to your face this spring. They are so simple and truly delicious. Enjoy every sweet, festive bite with your family!
— Lidia
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 2 large egg s
- 1/2 cup vegetable oil
- 1/2 cup pastel Easter sprinkles
- 1 cup pastel candy-coated chocolate eggs, roughly chopped
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, mix together the cake mix, eggs, and vegetable oil until a thick dough forms.
- Fold in the sprinkles, white chocolate chips, and half of the chopped chocolate eggs.
- Press the dough evenly into the bottom of the prepared baking pan.
- Top with the remaining chopped chocolate eggs, pressing them slightly into the dough.
- Bake for 22 to 25 minutes or until the edges are lightly golden and the center is set.
- Cool completely in the pan for at least 1 hour before cutting into 24 square bars.
