Easter Cookie Bars

Instructions

Brown Butter

1. In a light-colored pan over medium heat, stir the butter constantly with a rubber spatula until it foams, turns golden brown, and develops a nutty aroma (6–10 minutes). Brown milk solids will settle at the bottom.

2. Immediately pour the browned butter (including the milk solids) into a heatproof measuring glass. You should have about 204–210 g (just below the 1-cup line). If too much liquid evaporates, add 1–3 teaspoons of water to reach the correct amount.
3. Let the butter cool to room temperature (74-90°F) before using, about 40–45 minutes on the counter or 20–25 minutes in the fridge. It should still be pourable.

Cookie Bars

1. Preheat oven to 350°F and position rack in the center.

2. Line a 9×13" metal baking pan with parchment paper, leaving an overhang for easy removal.

3. In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
4. In a large bowl, whisk the cooled brown butter, brown sugar, and granulated sugar until smooth and glossy, 1–2 minutes.
5. Add eggs, egg yolk, milk, and vanilla. Whisk until light and creamy, about 1 minute.
6. Add the dry ingredients in two additions, folding with a spatula just until only a few flour streaks remain.
7. Fold in the chopped Mini Eggs, white chocolate chips, and semisweet chocolate chips until evenly combined and no flour streaks remain. Do not overmix.
8. Press dough evenly into the prepared pan. If skipping the buttercream, press in extra Mini Egg pieces and chocolate chips on top.
9. Bake for 22–26 minutes, checking at 20. The edges should be golden and the center set with no longer shiny. A toothpick inserted in the center should come out with a few moist crumbs. If unsure, underbake slightly for a chewier texture (the bars will continue setting as they cool). Rotate pan halfway through baking. Tent with foil if browning too quickly.
10. Cool bars in the pan on a wire rack for 40 minutes. Then lift them out using the parchment and let cool completely on the rack.

Robin Egg Buttercream

1. Add softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, increasing to medium speed for 2–3 minutes until smooth and slightly pale.

2. Reduce to low and gradually add sifted powdered sugar, about 60 g (½ cup) at a time, mixing well between each addition. Once incorporated, beat on medium-low for 1 minute.
3. Add vanilla and salt. Beat on medium-low for 30 seconds.
4. With mixer on low, slowly pour in the heavy cream until combined. Increase to medium and beat for 2–3 minutes until light and fluffy.
5. Add food coloring and beat on low until evenly tinted. Adjust color as needed to resemble robin’s egg blue. (Less is more!)
6. Spread buttercream evenly over cooled cookie bars using an offset spatula.

Assembly

1. In a small bowl, stir the cocoa powder, warm water, and vanilla until thin and smooth. Add more warm water, ¼ tsp at a time, as needed.

2. Dip a clean, food-safe paint brush or toothbrush into the cocoa mixture and flick speckles over the frosted bars by tapping the handle or brushing it against your finger.
3. Line a piece of parchment paper with a handful of whole Cadbury Mini Eggs. Flick cocoa speckles over the eggs and let them dry.
4. Slice the bars into squares with a sharp knife, wiping the blade clean between cuts. This keeps the eggs from getting in the way.
5. Gently press the Mini Eggs into the buttercream and serve at room temperature.