This year Easter is quite late in comparison to last year, but that isn’t stopping me… HELLO EASTER RECIPES! Honestly, I won’t only be doing Easter related recipes up until the big day, but I felt like posting this one now as its so good. Mini Egg Cookie Bars are my new favourite! Easter Recipes Please see my disclosure for more details!* A yummy mini egg & chocolate chip cookie traybake perfect for Easter. It will keep in there for up to a week but I’m sure it won’t last that long as it doesn’t last long in my house.*This post may contain affiliate links. I like to keep my slice in an airtight container in the fridge. One trick for chopping up your slices to wait for around 20 minutes after taking it out of the fridge so it warms up, then it will slice easily without the top cracking. You don’t have to use white chocolate for the topping you could use dark or milk chocolate, whatever is your favourite, but I like the combo of the dark chocolate in the base, white chocolate on top and then and then topped with milk chocolate eggs so it has three different types on it. This slice is so versatile, you could top it with whatever Easter eggs you like, cream eggs chopped up would be amazing on top as well. This way next time I make a no-bake slice the biscuits are crushed up and ready to go and I don’t have to wash my food processor again. I then put them in a jar and write on the jar with a whiteboard marker what they are.

No-bake slices are so much fun to make and one of my tricks while I have the food processor out is to crush any extra packets of biscuits I have.

I think I prefer the texture of the cornflakes but my husband Mike prefers the rice bubble option, so just use whatever you have on hand. This slice is topped with melted white chocolate, loads of eggs, Smarties, Caramello eggs and sprinkles and how fun does it look?! For the base you can use cornflakes or rice bubbles either of them works.

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