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Chewy Easter Malted Cookie Bars with colorful toppings

Chewy Easter Malted Cookie Bars

Rich and chewy cookie bars studded with chocolate eggs and topped with a cream cheese frosting, perfect for Easter festivities.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Bars
  • 2 sticks Unsalted Butter (for batter) Use unsalted for better control over salt.
  • 3/4 cup Brown Sugar Brown sugar keeps the bars moist and chewy.
  • 1/4 cup Granulated Sugar Supplement to brown sugar, adjust as necessary.
  • 2 large Eggs (room temperature) Room temperature eggs emulsify better.
  • 1.5 tsp Vanilla Extract Adds flavor depth.
  • 1/4 cup Ovaltine Malt Powder Provides the trademark malt tang.
  • 2 tbsp Unsweetened Cocoa Powder Gives additional chocolate flavor.
  • 1/2 tsp Baking Powder Helps the bars rise.
  • 1/2 tsp Baking Soda Provides lift.
  • 1 tsp Salt Enhances flavor.
  • 2.25 cups All-Purpose Flour Main structure of the bars.
  • 1/4 cup Semisweet Chocolate Chips Adds melty chocolate pieces.
  • 1/4 cup Milk Chocolate Chips Extra chocolate flavor.
  • 1 sleeve Biscoff Cookies (roughly chopped) Adds caramelized spice and crunch.
  • 10 oz Cadbury Milk Chocolate Mini Eggs (crushed, divided) Provides decadence and festive color.
For the Frosting
  • 1 stick Unsalted Butter (for frosting) Should be at room temperature.
  • 1/4 cup Cream Cheese (full fat, room temperature) Adds tanginess to the frosting.
  • 1 tsp Vanilla Extract (frosting) Enhances flavor.
  • 3 cups Powdered Sugar Add sweetness to the frosting.
  • 1 pinch Salt (frosting) Balances the sweetness.

Method
 

Preparation
  1. Cream 1 stick of butter with 1/4 cup cream cheese until light and fluffy. Add a pinch of salt, 1 teaspoon vanilla, and 3 cups powdered sugar. Beat on high for about 3 minutes until the frosting is whipped and slightly aerated. Chill in the fridge.
  2. Melt the remaining 2 sticks of butter. Whisk in the 3/4 cup brown sugar and 1/4 cup granulated sugar until glossy. Let cool slightly.
  3. Whisk in the eggs, 1 teaspoon salt, 1/4 cup Ovaltine powder, 2 tablespoons cocoa powder, and 1.5 teaspoons vanilla until smooth.
  4. Fold in the flour, baking soda, and baking powder until a soft dough forms.
  5. Add chopped Biscoff cookies, crushed Cadbury eggs, and chocolate chips. Mix until combined.
  6. Press dough evenly into a parchment-lined 8x8-inch baking dish.
Baking
  1. Bake in a preheated oven at 350°F (177°C) for 20-22 minutes, until edges are set and center is soft.
  2. Cool at room temperature for at least 45 minutes or refrigerate for 20 minutes.
Frosting and Serving
  1. Spread chilled cream cheese frosting over cooled bars. Sprinkle remaining crushed Cadbury eggs on top.
  2. Slice into 16 equal bars and serve.

Notes

Store bars in an airtight container in the fridge for up to 5 days. Freeze for longer storage. For extra chew, brown the butter slightly before melting.