You only need 6 ingredients for these Easter Sugar Cookie Bars! An easy and festive dessert perfect for the holiday or springtime!
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Easy Easter Sugar Cookie Bar Recipe
I’ve been having fun with all the Easter and pastel colored candies in the stores, like with these cookie bars. They’re a festive spin on my Praline Crunch Bars, and just as easy to whip up.
Made with a simple sugar cookie recipe that’s topped with melted chocolate, coconut flakes that are dyed green to look like grass, and pastel M&Ms, these Easter Sugar Cookie Bars are soft and tender, and delicious! They’re a super easy and fun dessert, perfect for any Easter Sunday brunch or spring time celebrations.
Ingredients Needed
You only need 6 ingredients to make these dessert bars.
(Scroll below to the printable recipe card for details and measurements.)
- Sugar cookie dough – Using a tube of store bought refrigerated sugar cookie dough makes these super easy. Feel free to make sugar cookie dough from scratch, if preferred.
- Chopped pecans – These are finely chopped and kneaded into the dough, which provide a nutty flavor and subtle crunch. If you can’t have (or don’t like) nuts, simply omit them.
- Candy melts – You’ll need white chocolate candy melts, Ghirardelli melting wafers, or almond bark. (See note below regarding white chocolate chips.)
- Sweetened shredded coconut – We like the sticky, sweet coconut flakes (this is a dessert after all!), but you can use unsweetened, if you prefer.
- Green food dye – A few drops of green food coloring is kneaded into the coconut flakes to make it look like grass!
- Pastel M&Ms – These add fun, festive color to suit Easter or springtime.
Candy Melts vs. White Chocolate Chips
How to Make Easter Sugar Cookie Bars
This Easter dessert recipe is incredibly easy to make in just a few simple steps.
(Scroll below to the printable recipe card for details and measurements.)
- Prepare baking pan. Line a 9×13 baking dish with parchment paper, leaving a slight overhang on the two longer sides for easier removal.
- Knead the dough. Place cookie dough and the tiny pecan pieces in a large resealable plastic bag and knead to combine until everything is incorporated. Press dough evenly into the bottom of the prepared pan.
- Bake and Cool. Bake at 350F for 12 to 15 minutes or until golden brown, then allow to cool.
- Make the “grass”. Place coconut in a small bowl or bag along with a couple dots of green food dye. Gently knead to combine and coat all the coconut until it’s green.
- Melt the chocolate. Melt candy melts according to package directions until melted and smooth.
- Assemble the bars. Pour the melted chocolate over the top of the baked and cooled cookie dough and spread evenly. Lightly sprinkle with the green dyed coconut flakes, followed by the M&Ms (making sure the M&Ms touch the chocolate, so they’ll stick and not fall off.)
- Stand or Chill. Allow chocolate to set at room temperature or chill in the refrigerator to harden.
- Cut and serve. Remove from pan onto a cutting board and using a sharp knife, cut into bars.
TIP: Soften the cookie dough
Proper Storage
- Store bars at room temperature. These sugar cookie bars can be stored at room temperature in an airtight container for up to 2 days. Make sure they are away from sun, heat, moisture, or humidity.
- Store bars in the fridge. They can also be kept in the refrigerator for up to 4 days. Let them come close to room temperature once ready to serve again.
- To freeze. Cover in plastic wrap and again in foil. Transfer to a freezer-safe Ziploc bag. Freeze for up to 1 month. Thaw in the fridge overnight and bring closer to room temperature before serving.
More Easter Desserts:
- Easter Mini Funfetti Cupcakes
- Italian Cookies
- Hummingbird Cake
- Broken Glass Jello
- Lemon Trifle
- Candy Coated Strawberry Carrots
- Baklava
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Easter Sugar Cookie Bars
Ingredients
- 18 ounce roll refrigerated sugar cookie dough , room temperature
- 1/2 cup finely chopped pecans
- 12 ounce package vanilla candy melts
- 1/2 cup sweetened shredded coconut
- green food dye
- 1/2 cup pastel colored M&Ms
Instructions
- Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper, with a slight overhang on the 2 longer sides.
- Place cookie dough and the pecans in a large resealable plastic bag and knead to combine so the pecans are evenly distributed throughout the dough. Press dough evenly over the bottom of the prepared pan.?
- Bake for 12 to 15 minutes or until golden brown., then set aside to cool.
- In the meantime, place coconut in a small bowl or bag along with a couple dots of green food coloring. Gently knead to combine and coat all the coconut until it's green (like grass.) Set aside.
- Melt candy melts according to package directions until melted and smooth.
- Pour the melted chocolate over the top of the cooled baked cookie dough and spread evenly. Lightly sprinkle with the green dyed coconut flakes, followed by the M&Ms (making sure the M&Ms touch the chocolate, so they'll stick and not fall off.)
- Allow chocolate to set at room temperature (or chill in the refrigerator for about 15 minutes to speed up the process.)
- Remove from pan onto a cutting board and cut into bars.?
I’m allergic to coconut, so I just left it off. They were still yummy and super cute!
I made these bars and also the funfetti cupcakes with my girls for a fun baking day. Easter treats are so pretty!
Made these for a work social and everyone loved them. They’re so cute – the green “grass” was so clever!
These springtime bars look so good – maybe it’s the coconut, maybe it’s the white chocolate chip frosting. Either way – YUM!