Gluten-Free Cadbury Mini Egg Cookie Bars and Easter Decorating (Some Admittedly Tacky)

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Easter comes so quickly after St. Patrick’s Day this year, that I’m finding it a little difficult to switch gears.  To help me get in the mood, I made these Cadbury Mini Egg Cookie Bars.  They are super easy and gluten-free.  The recipe, inspired by You Gotta Have a Hobby, is at the end of this post.

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If you follow me on Instagram, then you may know that I covered my cubicles walls at work with four-leaf clovers.  I kept them up for days after St. Patrick’s, because they made me so happy.  Now, thanks to the Dollar Tree, these flower streamers have taken their place.  Yes, I did mention that this is my cubicle AT WORK.

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As you may have noticed, I am a collector.  I am slowly acquiring a collection of glass rabbit candy dishes.  Slowly, because I am pretty picky about which ones I will buy…and they always end up being the more expensive ones.  So far this is my collection of two.  Doesn’t it look bare (i.e. enable me to buy more)?

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I found this chalkware Last Supper at an antique mall about four years ago.  I’ve never seen another like it, and I absolutely adore it.  My husband is less of a fan, but he tolerates it on the mantel each Easter season.  (For a while I was keeping it out year-round.)

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Speaking of my hubby, he bought me this ceramic rabbit candy dish a couple of weeks ago when I was feeling blue.  This weekend I bought the rabbit a ceramic cabbage dish.  He looked hungry.  The rabbit, not my husband.

And speaking of hungry, this is my first time ever using a box mix to make cookies.  Since I am also new to gluten-free baking, I hoped this would be a quick, easy way to make cookies when I am craving them.  And I was absolutely craving them after seeing You Gotta Have a Hobby’s tempting version.  If you want to make your cookies from scratch and/or you don’t want/need them to be gluten-free, then head over to see Michelle.

This cookie dough does not look like your typical cookie dough.  The box states that it will be crumbly, and it is.  I’m not sure how well these would do as drop cookies, but making them as bars worked perfectly.  Also note that the bars will be gooey in the middle when you first take them out of the oven.  They firm up as they cool.  Watching for the edges to brown is your best test for when the cookies are done.  In my opinion, these are best served slightly warm.

Did you know that I only like chocolate chip cookies on the day they are baked?  True story.

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Cadbury Mini Egg Cookie Bars

1 box Betty Crocker Gluten Free Chocolate Chip Cookie Mix
1/2 c. butter, softened
1 t. gluten-free vanilla
1 egg
1 cup Cadbury Mini Eggs, slightly crushed

Heat oven to 350° Fahrenheit.  Grease 8×8-inch square baking pan and set aside.

Mix together butter, vanilla, and egg at low speed.  Add cookie mix and stir at low speed until soft dough forms (dough will be crumbly).  Add Cadbury mini eggs.  Spread dough in prepared pan.  Bake for 21-23 minutes or until edges are golden brown (the center will be soft).  Remove from oven and place on cooling rack.  Cool at least 5-8 minutes before cutting.

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