Milk Chocolate Mini Egg Magic Bars


 
Mini egg magic bars are the ultimate Easter baking treat - a toasted hazelnut shortbread base is topped with a condensed milk topping, filled with mini eggs, shredded coconut, chopped hazelnuts, and caramelised white chocolate. These are super easy to make, and amazing for using up any leftover Easter candy you may have! #magicbars #minieggs #7layerbars
Mini egg magic bars are the ultimate Easter baking treat - a toasted hazelnut shortbread base is topped with a condensed milk topping, filled with mini eggs, shredded coconut, chopped hazelnuts, and caramelised white chocolate. These are super easy to make, and amazing for using up any leftover Easter candy you may have! #magicbars #minieggs #7layerbars
Mini egg magic bars are the ultimate Easter baking treat - a toasted hazelnut shortbread base is topped with a condensed milk topping, filled with mini eggs, shredded coconut, chopped hazelnuts, and caramelised white chocolate. These are super easy to make, and amazing for using up any leftover Easter candy you may have! #magicbars #minieggs #7layerbars
Mini egg magic bars are the ultimate Easter baking treat - a toasted hazelnut shortbread base is topped with a condensed milk topping, filled with mini eggs, shredded coconut, chopped hazelnuts, and caramelised white chocolate. These are super easy to make, and amazing for using up any leftover Easter candy you may have! #magicbars #minieggs #7layerbars
Mini egg magic bars are the ultimate Easter baking treat - a toasted hazelnut shortbread base is topped with a condensed milk topping, filled with mini eggs, shredded coconut, chopped hazelnuts, and caramelised white chocolate. These are super easy to make, and amazing for using up any leftover Easter candy you may have! #magicbars #minieggs #7layerbars
Mini egg magic bars are the ultimate Easter baking treat - a toasted hazelnut shortbread base is topped with a condensed milk topping, filled with mini eggs, shredded coconut, chopped hazelnuts, and caramelised white chocolate. These are super easy to make, and amazing for using up any leftover Easter candy you may have! #magicbars #minieggs #7layerbars
Mini egg magic bars are the ultimate Easter baking treat - a toasted hazelnut shortbread base is topped with a condensed milk topping, filled with mini eggs, shredded coconut, chopped hazelnuts, and caramelised white chocolate. These are super easy to make, and amazing for using up any leftover Easter candy you may have! #magicbars #minieggs #7layerbars
Mini egg magic bars are the ultimate Easter baking treat - a toasted hazelnut shortbread base is topped with a condensed milk topping, filled with mini eggs, shredded coconut, chopped hazelnuts, and caramelised white chocolate. These are super easy to make, and amazing for using up any leftover Easter candy you may have! #magicbars #minieggs #7layerbars

Did you think I was going to let Easter pass us by without a recipe involving mini eggs?? You probably weren’t thinking that, but that’s ok, the answer is absolutely not. Easter treats are probably my favourite of any holiday treat, and mini eggs are right up there when it comes to absolute fave. I can’t be left alone with them, they are just too good. So I knew they would make their way into something this year sooner rather than later!

And oh boy, what a recipe they did make it into. I had heard of magic bars a few times (apparently other people also call them 7 layer bars), but hadn’t made them before, so when Jase suggested that we put our own spin on them and add some mini eggs and a couple of other fave baking ingredients, I immediately said yes. Magic bars are basically a crust, and then a whole lot of yum things stirred up with some condensed milk, and baked until gooey and perfect. They are quite possibly my new fave thing - super easy to make, but also super versatile and very open to ingredient swaps!

And of course we couldn’t help ourselves and had to fancy things up a little bit. We switched the traditional graham cracker crust for a baked shortbread crust, which we mixed some chopped hazelnuts into. Once that was baked, we topped it with a condensed milk mixture, loaded up with shredded coconut, more chopped nuts, some caramelised white chocolate, and mini eggs. A wee bit fancy meets your fave easter candy. The best. And it couldn’t be more simple. In fact, it is so simple to make, that my inner control freak took over and I asked Jase a zillion questions (“Where are the eggs? How does it set? Are you sure this will work?”) because I couldn’t get over how easy they seemed. But they really are as easy as they seem. Little wee magic bars. I hope you make these - they are super simple but so, so good, and you can add anything to them! I’m already dreaming of a pretzel and marshmallow one this summer.

A few wee tips:

  • You can really make these your own, by adding whatever you like. If you don’t have caramelised white chocolate, you could add milk chocolate, or dark chocolate, or regular chocolate. They would work great to use up any leftover easter chocolate. Same goes with the nuts - if you are allergic, or you don’t like them, leave them out or sub them with something else.

  • We used Cadbury mini eggs in this recipe! The ones that go into the oven whole may crack a little, so we added some extra on the top too once they were baked, for the #instagram. This is totally optional, but IMO you can’t go wrong with too many eggs.

  • The base definitely doesn’t need to be made in a stand mixer if you don’t have one - an electric mixer or just a wooden spoon and some elbow grease would be fine!

  • We used the pre-chopped hazelnuts, but if you don’t have those, you can just blitz up some roasted hazelnuts until they are in chunks. You will need 105g total - 30g for the base, and 75g for the filling.

 

 

Milk Chocolate Mini Egg Magic Bars

- Makes 12 large bars -

Shortbread base
115g unsalted butter, at room temperature
60g light brown sugar
1/2 tsp salt
1 tsp vanilla bean paste
170g all-purpose flour
30g chopped hazelnuts (we used pre-chopped, see notes)

Topping
One 14 oz (400g) can of sweetened condensed milk
75g chopped hazelnuts
120g unsweetened shredded coconut
140g caramelised white chocolate (we used Dulcey by Valrhona), roughly chopped
330g milk chocolate mini eggs, roughly chopped (1 1/2 bags)
1 tsp salt

Flaky Sea Salt for finishing (optional)


 

- PROCESS -

SHORTBREAD BASE

Preheat the oven to 375°f / 190°c. Grease and line a 9” square pan with parchment paper, extending the paper over the sides slightly to give you a ‘sling’ to help remove the bars easily when they are done.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, salt, and vanilla bean paste until light and fluffy. Add in the flour and mix to combine. Add the chopped hazelnuts and mix briefly to incorporate.

Press the base into the pan, packing it in with the base of a measuring cup or an offset spatula.

Prick the base well all over, then bake for 15 minutes. Remove from the oven and set aside to cool for 5 minutes.

TOPPING AND ASSEMBLY

Drizzle 2-3 Tbsp of condensed milk over the warm shortbread base, and spread with a pastry brush or offset spatula.

Remove a small handful of each of the topping components (chopped nuts, coconut, caramelised white chocolate and mini eggs) to put on top of the bars, then place the rest in a medium sized bowl, add the salt, and toss well to combine. Add the remainder of the condensed milk, and mix well until combined and everything is well coated.

Transfer the topping mixture to the pan, and smooth down well with an offset spatula, packing it in slightly.

Sprinkle with the reserved filling ingredients.

Bake the bars for 18-20 minutes, until the edges are golden brown and the coconut on top of the bars is starting to turn slightly golden.

Remove from the oven and sprinkle with flaky sea salt. Cool completely before removing and slicing using a sharp knife.

Mini egg magic bars are the ultimate Easter baking treat - a toasted hazelnut shortbread base is topped with a condensed milk topping, filled with mini eggs, shredded coconut, chopped hazelnuts, and caramelised white chocolate. These are super easy to make, and amazing for using up any leftover Easter candy you may have! #magicbars #minieggs #7layerbars

Vegan Chocolate Chunk Cookies


 
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree

One of the cool parts about calling a little corner of the internet mine is that I get to meet other people who also inhabit wee spaces on the internet. As someone who pretty much packed up their life to move across the world to a place where I only knew one person, having a little online community of people also doing the same as me who I can connect with has been super, super important. I’ve made some amazing, amazing friends on the internet, some of which have turned into incredible real life friends too (I am literally sitting next to an IG friend turned real friend Erin as I write this - we are having a wee coffee shop date!).

Today’s post comes from one of those Internet friend’s amazing new cookbook. I have been following the lovely Maggie for a long while now, and so was so excited when she released her beautiful new book, A New Way to Food. The book is not just filled with beautiful, nourishing recipes, but Maggie also writes about self love and acceptance, and goes deep into her wellness journey, talking about all the important things so many of us are too chicken to bring up. So many of her words resonated very deeply with me, particularly those about self love and acceptance, which is something I’ve struggled with for most of my life (along with most people, but, like I mentioned, most of us are too chicken to mention it!). Maggie’s writing is like being given a big snuggly hug - I was actually lucky enough to meet up with her a couple of days ago, and she’s even more amazing in person. Congrats on the book, lady! I am so, so excited to work my way through it! xx

Flicking through the book, I had a super hard time deciding what to make - there are so many beautiful looking savoury recipes, along with some baking recipes I can’t wait to try out (can Rhubarb season please hurry up?!). I finally settled on these Chocolate Chip cookies, which just so happen to also be vegan and refined sugar free. I haven’t yet posted a vegan cookie recipe on this site, so figured this was a perfect way to get one up here! These come together super quickly, with no stand mixer required - everything is just whisked up, then rested in the fridge until you’re ready to bake them off. I finished them off with a heavy dose of salt - and they didn’t last long at all. Maggie uses coconut sugar and maple sugar in these - this was my first time baking with maple sugar, and I loved the subtle flavour it leant to the cookies. These are definitely going to be on heavy rotation in my house now. They would be the perfect dessert to prepare ahead for a dinner party etc - nobody can resist warm cookies.

A few wee tips:

  • The cookies need to rest for 6-12 hours - I actually got a bit distracted and left them for a full 24 hours, which worked great too!

  • Maggie uses a 1 Tbsp scoop for her cookies, but I sometimes like them a bit bigger, so I used a 2 Tbsp. Either works great - I tested both, just decrease the bake time by a minute for the 1 Tbsp size.

  • I also popped the scooped dough in the freezer just for 15 min before I baked to help it hold the shape. This step is totally optional, but I really like scooping all the dough and storing it chilled so I can do some dishes while it bakes, and feel like I somewhat have my shit together!

 

 

Vegan Chocolate Chunk Cookies

- Makes about 18 cookies -

Recipe reprinted with permission from ‘A New Way to Food’

240g (2 cups) all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp fine sea salt
160g (1 cup) dairy free dark chocolate chips - no higher than 60-70% cocoa solids (I used Guittard 70% wafers, roughly chopped)
95g (1/2 cup) maple sugar
100g (1/2 cup) coconut palm sugar
113g (1/2 cup plus 1 Tbsp) Safflower oil or other neutral oil
75g (1/4 cup plus 1 Tbsp) water
1/2 tsp vanilla extract
Flaky Sea Salt, such as Maldon, for Garnish

 

- PROCESS -

Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the chocolate to the flour mixture and toss to combine.

Combine the sugars with the oil, water, and vanilla extract in a separate large bowl and whisk briskly until smooth and incorporated, about 2 minutes. If there are sugar clumps, break them up with the back of a spoon or your hand before whisking.

Add the dry mixture to the wet mixture. Stir with a wooden spoon or a rubber spatula until just combined and with no flour visible. Do not over-mix.

Cover with plastic wrap. Refrigerate the dough for 6 to 12 hours. Do not skip this step.

Preheat the oven to 350°f / 180°c. Line two rimmed baking sheets with parchment paper. Remove the dough from the refrigerator. With a cookie scoop or spoon, portion the dough into 2 Tbsp mounds. Freeze for 10 minutes (optional).

Arrange the dough balls on a baking sheet (8 at a time works well for me). Sprinkle with flaky sea salt.

Bake for 10-12 minutes, until the edges are just golden, turning once to ensure even cooking. Do not over-bake.

Cool the cookies for 5 minutes, then move to a wire rack and allow to cool completely.

Store leftovers in an airtight container.

These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree

‘A New Way to Food’ is Copyright 2019 Maggie Battista, and was published by Roost Books in 2019.

Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling


 
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich

Hiiiiii! Hope your week isn’t giving you too much grief - and if it is, hopefully these wee cookie sandwiches make it better! I’ve been laying low recently, trying to get on top of what kind of feels like a never ending job list - we hid at home over the weekend to get some of it done. They aren’t exciting or big jobs - just a whole lot of those dumb ones that you let build up and suddenly feel like you’re drowning in. I’m sure it’s not just me who gets this? February is classic intense homesick time for me, so I kind of just stick my head down, keep to a routine, make sure I get out of the house enough, and ride it out. It seems to be working. Cookies definitely help.

These wee numbers come from my friends over at Cook: Real Food Everyday magazine! They are the savoury sister to Bake from Scratch, and each issue is jammed full of so many amazing dinner ideas - some of our absolute faves come from there! After a day of recipe testing baking recipes, I find it super relaxing to just follow a recipe for dinner, so am always on the lookout for inspiration. You can subscribe through their website - they have a digital version too if you’re not based in the states!

Alongside all their amazing savoury content, the magazine also has a couple of recipes perfect for weeknight baking - these Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling are from their latest issue! They are super simple to make, and the mascarpone filling really just takes them over the edge to make the perfect, easy to make cookie sandwich. I couldn’t help but doctor the recipe just a teeny bit - I used some muscovado sugar in place of some of the brown, used half old fashioned oats and half quick cooking to give some chew, and also added a little chocolate. All of these variations are totally optional - I will list the alternatives in the notes!

A few wee tips:

  • A couple of pointers from Cook: Make sure that your mascarpone and butter are the same temperature when you make the cookies, to ensure that the frosting comes together nicely. If it seems like it is splitting a little, I sometimes take out a tablespoon or two and melt it in the microwave, then whip it back into the mixture to help even out the temperature.

  • I like to roughly chop some of my chocolate for this, to help distribute it a little! I pulled some of the chunks out of the batter and put them on top of the dough balls to ensure some chocolate on the tops of the cookies!

  • The cookies alone are bomb. I made a batch as a test and they got demolished, so if you don’t want to fill them, then you can have them as is!

  • I subbed some of the quick cooking oats for old fashioned oats, which have a bit more substance to them. I just did half of the amount by weight - if you only have quick cooking oats, or only old fashioned, either work! I probably should have accounted for the change in weight with subbing old fashioned oats, but I winged it and it worked just fine. Haha. Whoops.

  • I also added chopped chocolate - leave it out if you want!

  • The final sub I made was swapping a little of the light brown sugar for muscovado - if you do not have this on hand, use the same amount of brown sugar in place of muscovado!

  • The cookies might come out of the oven looking not quite perfectly round - for sandwich cookies I like to have them as round as possible! To help correct this, I take a round cookie cutter bigger than the cookie, and use it to nudge the still warm cookie into a round shape.

  • You may have more cookies than you have baking sheets for. This happens to me often - just hold off scooping all of them, and then once the first batch is out and cooled enough to move to a rack, re-use that baking sheet.

 

 

Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling

- Makes about 18 Sandwich Cookies -

Recipe very slightly adapted from Cook: Real Food Every Day

Oatmeal Chocolate Chunk Cookies
285g unsalted butter, at room temperature
200g light brown sugar
130g muscovado sugar, or light brown sugar
1 egg, room temperature
2 tsp vanilla (I used vanilla bean paste)
140g quick cooking oats
140g old fashioned oats (or quick cooking oats)
190g all-purpose flour
1 tsp baking soda
3/4 tsp pumpkin pie spice or cinnamon
1/2 tsp kosher salt
250g good quality dark chocolate (I used 70% wafers), roughly chopped (see notes)
Flaky sea salt for finishing

Mascarpone Filling
115g unsalted butter, at room temperature
225g mascarpone cheese, at room temperature
2 tsp vanilla (I used vanilla bean paste)
1/2 tsp salt
360g powdered sugar, sifted

 

- PROCESS -

OATMEAL CHOCOLATE CHUNK COOKIES

Preheat the oven to 375° / 190°c. Line three baking trays with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and muscovado sugar on medium high until light and fluffy, approximately 4 minutes. Add the egg and vanilla, and beat until combined. Scrape down the bowl to ensure it is evenly incorporated.

In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Add to the bowl of the stand mixer, and mix until just combined.

Remove the bowl from the mixer and add the chocolate, incorporating by hand.

Scoop the dough into 2 Tbsp balls (I used a #16 scoop). Roll into balls with your hands, and space evenly on a baking tray. (I fitted about 8 per sheet).

Bake the trays, one at a time, for 10 to 12 minutes, or until golden brown. Sprinkle with flaky sea salt as soon as they come out of the oven. Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Repeat the baking process with the remaining baking trays until all of the cookies are baked.

 

MASCARPONE FILLING AND ASSEMBLY

In the bowl of a stand mixer fitted with the whisk attachment, beat the butter, mascarpone, vanilla, and salt on medium speed until combined, 2-3 minutes. Add the sifted powdered sugar, and beat for a further 2 minutes, until light and fluffy.

Transfer to a piping bag fitted with a french star tip (I used Ateco #865).

Pair up the cookies into pairs of equal sizes. Pipe a round of filling onto one half of the cookie, and sandwich with the second half, pressing down gently.

Refrigerate until serving. Store leftovers in an airtight container in the fridge.

Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich