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Gluten free easter cookie bars with Cadbury eggs cut into squares.

Gluten-Free Easter Cookie Bars with Cadbury Eggs

Katie | Wheat by the Wayside
These gluten-free Easter bars are loaded with Cadbury mini eggs and creme eggs! So quick and easy to make and wonderfully indulgent!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 16 bars
Calories 278 kcal

Ingredients
 

  • ½ cup butter softened
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 2 cups gluten-free flour blend such as King Arthur Measure for Measure, Bob's Red Mill 1:1, or Cup4Cup Multipurpose
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup shredded sweetened coconut optional
  • 9 ounces Cadbury Mini Eggs ¾ cup crushed, rest left whole for top
  • 4 Cadbury Creme Eggs halved lengthwise

Instructions
 

  • Preheat oven to 350°F. Grease or line a 9-inch pan with parchment paper.
  • Cream together butter and sugars until light and fluffy.
  • Add in egg, egg yolk, and vanilla extract. Blend again until light and fluffy.
  • Whisk together the gluten-free flour, baking soda, and salt.
  • Add the dry ingredients along with the shredded coconut to creamed mixture and mix until well combined.
  • Add in ¾ cup crushed mini eggs. Stir to combine.
  • Spread into prepared 9-inch pan.
  • Press extra mini eggs into the top.
  • Bake at 350°F for 20-25 minutes or until light golden brown on top.
  • Remove from oven and immediately press halved creme eggs into the top of the cookie bars in a scattered fashion.
  • Allow bars to cool slightly before cutting into squares.

Notes

  • Measure the flour using the spoon and level technique. This is where you fluff up our flour, spoon it gently into the measuring cup, and then level off the top with a straight edged knife or spatula.
  • For measurements in grams, click the metric tab at the top of the ingredients list.
  • Cookies are best fresh! Store at room temperature in airtight container up to 3 days.
  • Recipe can be doubled and baked in a 9x13-inch pan.

Nutrition

Serving: 1barCalories: 278kcalCarbohydrates: 40gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 181mgPotassium: 73mgFiber: 2gSugar: 28gVitamin A: 208IUVitamin C: 1mgCalcium: 51mgIron: 1mg