Can I use an egg substitute in this recipe?

Absolutely! For egg-free bars, I've had great success using flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or store-bought egg replacers. The texture comes out slightly denser but still delicious. Just avoid using applesauce - it makes the bars too cakey.

How can I make these gluten-free?

Easy peasy! Simply swap the regular cake mix for your favorite gluten-free yellow cake mix (I like King Arthur or Betty Crocker's GF versions). All other ingredients are naturally gluten-free - just double-check your M&Ms and chocolate chips to be safe.

Why did my cookie bars turn out cake-like instead of chewy?

Oh no! This usually happens if you overmix the batter or use too many eggs. Remember - we want to mix just until combined, and stick with exactly 2 eggs. Also, make sure you're using oil, not butter, for that perfect chewy texture.

Can I freeze these cookie bars?

You bet! These freeze like a dream. Just cool them completely, then wrap individual bars tightly in plastic wrap before freezing in an airtight container. They'll keep for 3 months - though I doubt they'll last that long! Thaw at room temperature when ready to eat.

What's the best way to cut clean bars?

My secret weapon? A plastic knife! Seriously, it sounds weird, but it glides through without pulling at the toppings. Also, wipe the knife clean between cuts for perfect edges every time. And remember: Patience! Cutting warm bars is a recipe for crumbly disaster.

Delicious Easter Cake Mix Cookie Bars for 6 Easy Ingredients

Description

These soft and chewy cookie bars are made easy with cake mix and loaded with festive Easter M&Ms and chocolate chips, a perfect sweet treat for springtime celebrations!

Ingredients

Scale

1 box yellow cake mix (15.25 oz)
2 large eggs
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 cup Easter M&M candies
1 cup semi-sweet chocolate chips

Instructions

Preheat & Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper for easy removal.
Make the Dough: In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and vanilla extract. Stir until a soft, thick dough forms, it may seem dry at first, but keep mixing and it will come together! Fold in the Easter M&Ms and chocolate chips until evenly distributed.
Press & Bake: Press the dough evenly into the prepared baking pan. Tip: Use a spatula or lightly greased hands to spread it smoothly! Bake for 20–25 minutes, or until the edges are golden brown and the center is set.
Cool & Slice: Let the bars cool completely before slicing into squares. This helps them set and gives you cleaner cuts. Serve and enjoy these festive, chewy, chocolate-packed cookie bars!

Notes

Try swapping the M&Ms for pastel sprinkles or mini chocolate eggs for another fun Easter twist!
These bars store beautifully, keep them in an airtight container for up to 5 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 230
Sugar: 22g
Sodium: 180mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: easter cookie bars, cake mix cookie bars, easter desserts, easy cookie bar recipe