For the crust:
- 60 ml (¼ cup) cocoa
- 180 ml (¾ cup) flour
- 5 ml (1 teaspoon) of baking powder
- 1.25 ml (¼ teaspoon) salt
- 80 ml (⅓ cup) butter
- 160 ml (⅔ cup) sugar
- 1 egg
- 5 ml (1 teaspoon) of vanilla extract
For the icing:
- 1 package of cream cheese (250g), softened
- 125 ml (½ cup) icing sugar
- 3 drops of turquoise food coloring
Step 1
Preheat the oven to 205 ° C (400 ° F).
Step 2
In a bowl, combine the cocoa with the flour, baking powder and salt.
Step 3
In another bowl, whisk the butter and sugar using an electric mixer. Add the egg and vanilla, until well combined.
Step 4
Gradually add the dry ingredients to the wet ingredients and stir until the mixture becomes an homogeneous paste.
Step 5
Line a 20-cm (8-inch) square pan with parchment paper, letting the paper hang over the sides to facilitate release. Spread the mixture in the mold. Smooth the surface.
Step 6
Bake for 10 to 12 minutes. Remove from the oven and let cool.
Step 7
Evenly spread the cookie dough over the crust and press lightly. Set aside in the refrigerator.
Step 8
In a third bowl, combine the cream cheese with the icing sugar and food coloring until smooth. Pour the icing over the cookie dough.
Step 9
Using the tip of a knife, lightly draw 21 rectangles of 3 cm x 7 cm (approximately 1 ⅕” x 2 ¾”) on the frosting to outline the edges of the bars.
Step 10
Cut nine chocolate eggs into pieces. Top each rectangle with a whole chocolate egg and chocolate egg pieces. Refrigerate 1 hour.
Step 11
Cut the preparation into 21 bars following the lines previously drawn.
