Can I make these cookie bars gluten-free?

Absolutely! Simply substitute a 1:1 gluten-free flour blend for the all-purpose flour. Look for a blend that contains xanthan gum for the best texture results. The rest of the recipe remains the same, though you might need to add an extra minute or two to the baking time.

What can I use instead of cream of coconut if I can't find it?

If cream of coconut isn't available, you can substitute coconut milk mixed with a tablespoon of sugar. Reduce the mixture slightly on the stove to thicken it. Alternatively, you could use heavy cream with a teaspoon of coconut extract for a similar flavor profile in the frosting.

How do I know when the cookie bars are done baking?

The perfect cookie bar has golden brown edges but might seem slightly underdone in the center. A toothpick inserted in the middle should come out with a few moist crumbs (not wet batter). Remember, they'll continue setting up as they cool, so it's better to slightly underbake than overbake for the softest texture.

Can I make these bars without the Easter theme for other occasions?

Definitely! This versatile base recipe works wonderfully year-round. For summer, top with red and blue berries for a patriotic theme. For birthdays, use the birthday person's favorite candies and colored sprinkles. For Christmas, use red and green decorations with mint extract in the frosting. The possibilities are endless!

Easter Cookie Bars Recipe

Name: Easter Cookie Bars Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 & 3/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon table salt; 1 cup unsalted butter, softened; 1 & 1/2 cups granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; 1/2 teaspoon almond extract (optional); 1/4 cup confetti sprinkles; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1/4 cup cream of coconut; 1 teaspoon vanilla extract; 1 teaspoon coconut extract; Pinch of table salt; 1 & 1/2 cups sweetened coconut flakes; Green food coloring; Easter peeps or Easter candy; Jelly beans

Description

These festive Easter Cookie Bars are the perfect springtime dessert! A buttery, soft cookie base is topped with luscious coconut frosting, colorful green-dyed coconut flakes, and fun Easter candies or peeps. This easy-to-make recipe is a great way to get kids involved in the kitchen, and the vibrant decorations will brighten up any holiday table. Perfect for make-ahead and highly customizable to suit any preference!

Ingredients

Units Scale

For the cookie bars

3 & 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 cup unsalted butter, softened
1 & 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
1/4 cup confetti sprinkles

For the coconut frosting

1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup cream of coconut
1 teaspoon vanilla extract
1 teaspoon coconut extract
Pinch of table salt

For assembly

1 & 1/2 cups sweetened coconut flakes
Green food coloring
Easter peeps or Easter candy
Jelly beans

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Instructions

Preheat the oven
Preheat the oven to 375°F. Prepare a 9×13-inch baking dish by lining it with parchment paper and spraying it with nonstick cooking spray. Set it aside until ready to bake the Easter cookie bars.
Prepare the dry mixture
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar
In the body of a stand mixer fitted with the paddle attachment (or with a hand mixer and a large mixing bowl), cream the softened butter and granulated sugar on medium speed for about 3 minutes, until the mixture is light and fluffy.
Incorporate the wet ingredients
Add the eggs to the bowl one at a time, ensuring each one is fully mixed in before adding the next. Mix in the vanilla and almond extracts (if using) until fully incorporated.
Mix in the dry ingredients
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Scrape down the sides and ensure there are no dry patches. Avoid overmixing the dough.
Add the sprinkles
Gently fold in the confetti sprinkles until evenly distributed. Be careful not to overmix.
Bake the cookie bars
Press the cookie dough into the prepared baking dish, spreading it into an even layer. Bake in the preheated oven for 20-24 minutes, or until the edges are lightly golden brown and a toothpick inserted in the center comes out clean. Let the bars cool completely on a wire rack.
Prepare the frosting
In the bowl of a stand mixer with the paddle attachment (or a large mixing bowl with a hand mixer), whip the softened butter until completely smooth. Gradually add the powdered sugar while mixing on low, then mix in the cream of coconut, vanilla extract, coconut extract, and a pinch of salt. Once combined, whip the frosting on medium-high speed for about 3 minutes, until it becomes fluffy.
Assemble the bars
Remove the cooled cookie bars from the baking dish using the parchment paper. Spread the coconut frosting evenly over the top.
Decorate
Place the sweetened coconut flakes in a gallon-sized zip-top bag and add a few drops of green food coloring. Seal the bag and toss until all the coconut is evenly dyed. Sprinkle the green coconut over the frosted cookie bars. Optionally, decorate with Easter peeps, jelly beans, or other candies as desired.
Serve
Slice the cookie bars into squares with a sharp knife and serve immediately.

Notes

This recipe is versatile and can be customized with alternative decorations such as small chocolate bunnies in place of peeps.
The bars freeze well for up to 3 months; ensure they are properly sealed in an airtight container.
Make it your own by swapping the coconut frosting for your favorite frosting flavor.

Nutrition

Serving Size: 1 bar
Calories: 475kcal
Sugar: 42g
Sodium: 110mg
Fat: 23g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 1g
Protein: 4g
Cholesterol: 85mg