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
Preheat the oven to 205 ° C (400 ° F).
In a bowl, combine the cocoa with the flour, baking powder and salt.
In another bowl, whisk the butter and sugar using an electric mixer. Add the egg and vanilla, until well combined.
Gradually add the dry ingredients to the wet ingredients and stir until the mixture becomes an homogeneous paste.
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.
Bake for 10 to 12 minutes. Remove from the oven and let cool.
Evenly spread the cookie dough over the crust and press lightly. Set aside in the refrigerator.
In a third bowl, combine the cream cheese with the icing sugar and food coloring until smooth. Pour the icing over the cookie dough.
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.
Cut nine chocolate eggs into pieces. Top each rectangle with a whole chocolate egg and chocolate egg pieces. Refrigerate 1 hour.
Cut the preparation into 21 bars following the lines previously drawn.