Cookie dough bars

Ingredients
  • 2 containers of Cookie Bluff crunchy eggs cookie dough (400 g each)
  • 30 chocolate eggs (Hershey's Eggies-type)
Crunchy eggs
  • Servings

    21 bars

  • Prep Time

    20 minutes

  • Chilling TIme

    1 hour

  • Cooking Time

    10 minutes

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.

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