These quick and easy Easter Cookie Bars use only five ingredients and are packed with rich chocolate and pastel M&M candies — a festive, crowd-pleasing Easter treat.
Easter cookie bars
These Easter Cookie Bars are simple to prepare and come together in minutes. A box of cake mix is a smart shortcut that yields soft, slightly cakey bars with a crisp edge. Stir in pastel M&M’s for a cheerful, spring-ready dessert.
The texture is delightful — crisp around the edges and tender in the center, with pockets of melted chocolate and candy in every bite. With only five ingredients and about 10 minutes of hands-on prep, these bars are ideal for holiday baking or a quick treat.
Ingredients needed
- Cake mix: a 15‑ounce box of white cake mix works great; vanilla or yellow are also good alternatives.
- Butter: melted butter gives a nice texture; you can substitute a neutral oil if preferred.
- Eggs: bind the batter and add structure.
- Easter M&M’s: pastel M&M candies add color and crunch; they are divided between the batter and the topping.
- White chocolate chips: add sweetness and melty pockets; swap for semisweet, milk, or dark chocolate chips to vary the flavor.
How to make Easter cookie bars
Step 1: In a mixing bowl combine the white cake mix, eggs, and melted butter. Beat until fully combined and smooth.
Step 2: Fold 1 cup of the M&M’s and the white chocolate chips into the batter so they’re evenly distributed.
Step 3: Grease a 9×13-inch baking dish with cooking spray. Spread the thick batter evenly in the pan — it will be sticky and may take a few minutes to press into place. Using greased hands or a rubber spatula makes this easier.
Recipe Tip
The dough will be dense and sticky; take your time to press it out evenly. A lightly greased spatula or your hands work best.
Step 4: Sprinkle the remaining 1/2 cup of Easter M&M’s over the top of the batter for a colorful finish.
Step 5: Bake at 350°F (175°C) for 20–25 minutes, or until a toothpick inserted near the center comes out clean. Avoid overbaking to keep the bars moist.
Storing
Store leftover bars in an airtight container at room temperature for 3–4 days.
These bars are reliable and popular — they’re easy to customize for any occasion by swapping the candy color or the type of chocolate chips. They cool and slice neatly when completely chilled, making them great for serving at gatherings.
I’ve made these cookie bars for years; they’re consistently a hit. Try using different cake mix flavors or chocolate chips to create new variations.
More easy desserts
- Easter Crack
- Cake Mix Cookie Bars
- Leprechaun Crack
- Cake Mix Brownies
- Cake Mix Chocolate Chip Cookies
- No Bake Cheesecake Bars
- No Bake Oreo Pie
Easter Cookie Bars
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Ingredients
- 15 ounce box white cake mix
- 1/3 cup butter, melted
- 2 eggs
- 1 ½ cups Easter M&M’s, divided
- 1/3 cup white chocolate chips
Instructions
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Add the white cake mix, eggs and melted butter to a mixing bowl and beat to combine.
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Mix 1 cup of the M&M’S and the white chocolate chips into the batter.
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Grease a 9×13 baking dish with cooking spray and use a rubber spatula or greased hands to spread the cookie dough batter out evenly. It’s very thick and sticky and will take several minutes to spread, this is normal.
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Sprinkle the top of the batter with the remaining 1/2 cup of Easter m&m’s.
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Bake the cookie bars at 350 degrees for 20-25 minutes, or until a toothpick inserted comes out clean. Be careful not to over bake as it will dry the bars out.
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Allow the bars to cool completely before cutting.
Nutrition
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