Description
Delight in these festive Easter Cookie Bars, perfect for spring celebrations. Featuring a buttery sugar cookie base loaded with confetti sprinkles, topped with a creamy coconut frosting tinted green and decorated with colorful Easter Peeps, jelly beans, and sweetened coconut flakes. These bars combine classic flavors with playful Easter-themed decorations to make a perfect holiday treat for gatherings.
Ingredients
Scale
For the 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
For the 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
- Green food coloring
For Decoration
- 1 1/2 cups sweetened coconut flakes
- Easter Peeps or Easter candy
- Jelly beans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it to prepare for the cookie batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes using an electric mixer.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and almond extract, if using.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Stir in the confetti sprinkles gently to distribute them evenly through the dough.
- Press Dough into Pan: Spread the cookie dough evenly into the prepared baking pan, pressing down gently with your hands or a spatula to create an even layer.
- Bake the Cookie Bars: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan on a wire rack.
- Prepare the Frosting: In a medium bowl, beat the softened butter until smooth. Gradually add powdered sugar and cream of coconut, mixing until creamy. Stir in vanilla extract, coconut extract, and a pinch of salt. Add green food coloring a few drops at a time until the desired shade of green is reached.
- Frost the Cookie Bars: Once the bars are cooled, spread the green coconut frosting evenly over the top.
- Decorate: Sprinkle the sweetened coconut flakes over the frosted bars. Add Easter Peeps, jelly beans, and other Easter-themed candies on top as decorations for a festive look.
- Serve and Enjoy: Cut into squares and serve at your Easter celebration. Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
- You can substitute almond extract with extra vanilla extract if desired.
- Be sure the cookie bars are completely cooled before frosting to prevent melting.
- The cream of coconut adds a subtle coconut sweetness; you can substitute with coconut milk but the frosting may be less sweet.
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend of equal measure.
- Store decorated bars at room temperature or refrigerate for longer freshness.
