Easter Bars with Eggies

Posted on by Ben | Havocinthekitchen
Easter Bars with Eggies

With Easter around the corner, these Easter Bars with Eggies, graham crackers, coconut, and walnuts are an irresistibly delicious and chewy treat. Made with just a bunch of simple ingredients, you will need less than 10 minutes to make “dough” then bake the bars for another 20 minutes. A breeze to make with the flavour being nothing short of wonderful!

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Easter Bars with Eggies

Hey folks, how are you doing? I hope you’ve hand a nice restful weekend, and you are ready to start new week.

And in case you are going to celebrate Easter, I have a splendid present for you – these festive bars.

Easter Bars with Eggies

In fact, these Newfoundland Five Star Bars inspired me to create something similar but with an Easter twist. The “dough” (is it the dough, though?) is ridiculously simple to make. You will need to crumble Graham crackers and lightly toasted walnuts and combine them with desiccated coconut, sweetened condensed milk, melted butter, vanilla, salt, and Eggies. I believe you can choose some other Easter eggs. Bust bear in mind many of them could melt and loose their shape, while Eggies work nicely due to their sugar coating.

The bars have a lovely chewy, buttery, and slightly moist texture with a crunch and richness coming from the eggs and nuts – something between macaroons and blondies.

Also, I was originally to add a layer of chocolate on top, but I eventually abandoned this idea as these bars were already quite sweet to our liking. Still, many similar recipes would call for much more sweet elements (i.e., chocolate chips, marshmallows, chocolate glaze, etc.), so you may want to have a chocolate layer on top – or just drizzle with melted chocolate.

More Easter Treats

Are you looking for more Easter sweet inspirations? Then be sure to check the recipes below.

Easter Nest Baked Donuts

Easter Nest Coconut Cookies

Soft Easter Cookies

I hope you like these Easter Bars with Eggies, and you will give them a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

Easter Bars with Eggies
Easter Bars with Eggies
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Easter Bars with Eggies

Recipe by Ben | HavocinthekitchenCourse: Dessert
Servings

14-16

servings
Prep time

10

minutes
Cooking time

20

minutes

Easter Bars with Eggies are an irresistibly delicious and chewy treat made with condensed milk, graham crackers, coconut, and walnuts.

Ingredients

  • 2 cups (240 gr.) Graham crackers

  • 1 1/2 cup (about 150 gr.) walnuts, lightly toasted and cooled (optional)

  • 1 1/5 cups (150 gr.) unsweetened desiccated / shredded coconut, fine or medium shred

  • 1 can (14 oz. or 420 ml.) sweetened condensed milk 

  • 1/2 cup (125 gr.) butter, melted and slightly cooled

  • 1 tbsp. vanilla extract or paste

  • a tiny pinch of salt

  • about 150 gr. (~1 and 1/2 cup) chocolate Eggies, divided

  • Equipment:

  • 8×8 inch baking pan; you can also use 9×9 inch pan, for thinner bars

Directions

  • Preheat oven to 350 degrees F (177 degrees C).  Line an 8×8 inch pan with parchment paper and set aside.
  • If you are using whole Graham crackers, process them in a food processor into fine (with some coarse pieces) crumbs, you can use a rolling pin to crumble them, too. Reserve few walnut halves and chop them finely as well.
  • Add the melted butter, vanilla, salt, and sweetened condensed milk to a large bowl. Blend together with a spatula or wooden spoon just to combine.
  • Add the coconut and graham crumbs and give it a few good stirs to fully combine the ingredients. The dough will be pliable, heavy, and pleasantly moist.
  • Reserve 1/4 of the Eggies and roughly chop the remaining (I just cut in half); this is an optional step as they will still melt a bit, but this allows to disperse them more equally. Add the chopped Eggies along with the walnuts to the dough.
  • Transfer this mixture to the parchment lined pan.  Using a spatula, press down to make sure the squares are evenly spread out. Garnish with the reserved Eggies and walnuts, pressing them gently down into the surface.
  • Bake in the oven for 20 minutes or until the edges are slightly golden. Remove from the oven and let completely cool then slice into squares. If desired, you can drizzle with some melted chocolate, but they are already quite sweet. Keep leftovers refrigerated for 4-5 days – and they also freeze well. Enjoy!

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