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

Milk Chocolate Mini Egg Cookies


 
Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.
Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.
Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.
Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.
Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.
Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.
Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.
Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.
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A couple of months ago, I jokingly renamed Sarah Kieffer's amazing "Pan Banging" cookies, referring to them as FOMO cookies (I just renamed what I called them, they are still called Pan Banging cookies IRL).  FOMO, or 'fear of missing out' seems to be a real thing these days on Instagram. Someone makes a recipe, usually gram worthy and delicious, someone else gets FOMO, also makes the recipe, and from there it is a swift chain reaction of FOMO baking. Alison Roman's Salted Chocolate Chunk shortbread, which is currently taking over the internet (because it's super yum and you should probably make it right after you make these), falls squarely in the FOMO category too.

My good friend Brian Hart Hoffman jumped on the FOMO bandwagon fairly quickly (this is how it works!), and we started throwing ideas around about cookies to try. The idea is that we essentially give in to peer / internet pressure and make all of the FOMO worthy cookies that we can, and share as many as we can along the way.  I hope that you can join in! Let's all be super lame and use the #fomocookies tag! 

And now we have a new cookie to add to the FOMO list. Well, at least we think so anyway. When I first made them I immediately texted Brian, saying "Holyshittheseareamazingineedthemall". They are THAT GOOD. These are Milk Chocolate Mini Egg Cookies, from the latest issue of the Bake from Scratch Magazine. These cookies are fudgy and chewy, and loaded up with those candy coated mini eggs that are already addictive enough on their own. These are the type of cookie where you sneak a little bite, then another little bite, and then suddenly you have eaten three. They are amazing with the mini eggs, but I rolled some in chocolate chunks too, in the name of research, and I can confirm that they are also almost just as good. 

A few wee tips:

  • I have tweaked the method of the recipe just slightly - it calls for an hour to overnight rest in the fridge. I found that an hour was too short, and overnight made them too hard to scoop, so somewhere around the 3 hour mark is great. I then froze them before baking just to help with spreading.

  • Weigh your ingredients for best results.

  • If you are a little pressed for time, you can rest for an hour, roll and scoop and cover in eggs, then bang them in the freezer for 20 mins or so before you bake them - I jammed them all onto one tray, then transferred to the baking sheet I was using them as needed.

  • These do tend to hold hands in the oven a little, so 6 per half baking sheet works best for me

  • The recipe has you smush lots of eggs onto the top of each cookie, and then bake it - they do spread A LOT in the oven, so I jammed a few more chopped eggs onto the top of each one after they came out of the oven. Two 10oz (285g) bags seem to work best for me, once you account for snacking on the eggs as you bake these.

  • The mixture will seem very wet, but it will firm up in the fridge!

  • Because my oven isn't the best, I bake these one tray at a time, but you could probably do two at a time - rotate the trays halfway through.

  • The recipe includes almond extract, but I left it out because I don't like it, and they were still insane, so i'll leave that one up to you whether you want to ruin your cookies by making them taste like almond extract or not. (Juuuuust kidding!)

 

 

Milk Chocolate Mini Egg Cookies

- Makes about 20 cookies -

Recipe reprinted, with permission, from the March / April issue of Bake from Scratch

1/2 cup (113g) unsalted butter, melted
1 cup (200g) granulated sugar
1/2 cup (110g) firmly packed light brown sugar
115g melted milk chocolate
2 large eggs (100g), at room temperature
1 tsp almond extract (optional)
1 tsp vanilla extract
1 cup (125g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
3/4 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
2 x 185g (10oz) bags of candy coated chocolate mini eggs (I used cadbury), roughly chopped
85g (1/2 cup) milk chocolate chunks (I used a bar of milk chocolate, chopped) 
 

 

- PROCESS -

In the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, sugars, melted chocolate, egg,and extracts at medium speed until well combined and fluffy, 3-5 minutes. 

Sift together the flour, cocoa, salt, baking soda and baking powder into a medium bowl. Turn the mixer to low and slowly add the dry ingredients, mixing until well combined. Add 1/2 cup (90g) of the chopped mini eggs, along with the chocolate chunks. Mix just until they are incorporated. 

Press a piece of plastic wrap against the surface of the dough, and place in the fridge. Chill for 3 hours, until the dough has firmed up but is still scoopable. 

Preheat the oven to 325˚f (165˚c). Line three baking sheets with parchment paper. Place the remaining chopped mini eggs into a bowl or plate. Scoop the cookies into balls using a 1 oz / #30 / 2 Tbsp cookie scoop. Press each one into a 1/2 inch thick disc. Press the disc into the bowl of chopped mini eggs, pressing any extra on with your hands if needed. Transfer onto a baking sheet - I usually put them all on the same sheet for freezing to save space, then transfer as I bake them. Place in the freezer for 15 minutes. 

Evenly space 6 cookies on a baking sheet. You can either bake two trays at once, or one at a time, depending on your oven. Bake for 15-18 minutes, or until they are just set. Remove from the oven, and place additional mini eggs on the top of the cookies to fill in any spaces from spreading (optional but recommended step). Allow to cool completely. 

 

 

Milk Chocolate Mini Egg Cookies - the perfect addition to your easter baking schedule. These come together quickly, are super fun to make, and insanely delicious. Fudgy and chewy, chocolately and crispy, and loaded up with mini eggs.