Description
These Easter Cookie Bars are a delightful treat perfect for spring celebrations. Featuring a soft, buttery base with a hint of almond and vanilla, topped with sweet coconut frosting and colorful sprinkles, these bars bring festive flavors and bright colors to your dessert table. Easy to prepare and cut into perfect squares, they’re ideal for sharing during Easter gatherings.
Ingredients
Scale
Cookie Bars
- 3 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 cup confetti sprinkles
Coconut Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup cream of coconut
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- Pinch of table salt
- 1 1/2 cups sweetened coconut flakes
- Green food coloring (as desired)
Decorations
- Easter Peeps or Easter candy
- Jelly beans
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and table salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs and extracts: Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Mix in the vanilla extract and almond extract for added depth of flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Fold in the confetti sprinkles gently to distribute evenly.
- Bake the cookie bars: Pour the batter into the prepared baking pan and spread it in an even layer. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the coconut frosting: While the cookie bars bake, beat the softened butter in a bowl until creamy. Gradually add powdered sugar, then the cream of coconut, vanilla extract, coconut extract, and a pinch of salt. Beat until smooth and fluffy. Add green food coloring to achieve your desired shade of green.
- Toast coconut flakes: In a dry skillet over medium heat, toast the sweetened coconut flakes for 3-5 minutes, stirring frequently until golden brown and fragrant. Remove from heat and let cool.
- Frost the cooled bars: Allow the cookie bars to cool completely in the pan. Once cool, spread the green coconut frosting evenly over the top.
- Decorate: Sprinkle the toasted coconut flakes evenly over the frosting. Arrange Easter Peeps, jelly beans, or other Easter candies on top for a festive presentation.
- Serve and enjoy: Cut into squares and serve at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Notes
- Ensure the butter is softened at room temperature for easier mixing.
- Almond extract is optional but adds a lovely nutty note to the bars.
- Green food coloring can be adjusted based on your preferred shade for the frosting.
- To toast coconut flakes evenly, keep stirring frequently and watch closely to avoid burning.
- These bars can be stored in an airtight container for several days and even freeze well for longer storage.
- Substitute vegan butter and egg replacer for a vegan-friendly version.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
