Chewy Easter Malted Cookie Bars

Spring is in the air, and that means the arrival of the most iconic seasonal candy of all time: the Cadbury Mini Egg. While these little pastel delights are perfect on their own, they reach a whole new level of decadence when folded into a thick, chewy, malted chocolate chip cookie bar. These aren’t just your standard blondies; they are a complex, textured masterpiece featuring the deep, nostalgic flavor of malted milk and the spiced crunch of Biscoff cookies.

If you are looking for the ultimate centerpiece for your Easter dessert table, this is it. These bars are incredibly soft, slightly underbaked in the center for that “fudgy” mouthfeel, and topped with a cloud-like cream cheese frosting that cuts through the sweetness. In this guide, I’ll show you exactly how to achieve that professional bakery texture right in your own kitchen.

Why You’ll Love This Recipe

You are going to fall in love with these bars because they offer a triple-threat of textures. First, you have the chewy, malted base that tastes like a high-end chocolate milkshake. Second, you get the distinct, caramelized “snap” of Biscoff cookies mixed throughout. Finally, the Cadbury Mini Eggs provide a hard-shell chocolate crunch that is synonymous with Easter. Unlike traditional cookies that require multiple trays and chilling time, these bars are made in one pan, making them a high-reward, low-effort dessert. Plus, the cream cheese frosting adds a tangy sophistication that elevates the entire dish from a simple snack to a gourmet treat.

What Is an Easter Malted Cookie Bar?

An Easter Malted Cookie Bar is a cross between a traditional chocolate chip cookie and a malted milk candy. The “malted” component comes from the addition of malted milk powder (like Ovaltine), which provides a nutty, toasted dairy flavor that you can’t get from sugar alone. To make it “Easter-style,” we incorporate the season’s favorite candies—Cadbury eggs—and swap standard cookie mix-ins for chopped speculoos (Biscoff) cookies. The result is a dense, square-cut dessert that is sturdier than a cookie but softer than a brownie, specifically designed to hold up under a thick layer of silky frosting.

Ingredients Overview

To get these bars exactly right, let’s look at why these specific ingredients matter:

• Malt Powder (Ovaltine): This is the “secret sauce.” It provides that nostalgic, old-fashioned diner flavor and enhances the richness of the chocolate.
• Biscoff Cookies: These Belgian spiced shortcrust cookies add a warm cinnamon and ginger note that pairs beautifully with the chocolate.
• Cadbury Mini Eggs: These have a unique milk chocolate center and a crisp sugar shell. When crushed, they provide colorful flecks and a varied crunch.
• Full-Fat Cream Cheese: This is essential for the frosting. Do not use the spreadable kind from a tub; the block style ensures the frosting has enough structure to hold its shape.
• Melted Butter: Using melted butter instead of softened butter in the cookie base results in a denser, chewier, and more “fudgy” bar.
• Cocoa Powder: Just two tablespoons deepen the color and add a hint of earthy chocolate to the malted base.

Ingredient Substitutions & Tips

If you can’t find specific items, don’t worry! You can easily customize these bars.

• Candy: If Cadbury Eggs aren’t available, Easter M&Ms or chopped Whoppers (malted milk balls) are excellent alternatives.
• Cookies: If you don’t have Biscoff, graham crackers or even crushed Oreo cookies can work, though you will lose that specific spiced flavor.
• Malt Powder: If you aren’t a fan of malt, you can substitute this with an equal amount of milk powder for a creamy finish, or simply omit it and add an extra 2 tablespoons of flour to maintain the consistency.
• Butter: Always use unsalted butter so you can control the salt levels yourself.

Step-by-Step Instructions

1. Prepare the Frosting

Start with the frosting so it has time to set. In a large bowl, use a handheld mixer to cream together 1 stick of room-temperature butter and 1/4 cup of full-fat cream cheese. Once pale and fluffy, add a pinch of salt and vanilla. Gradually mix in 3 cups of powdered sugar, one cup at a time. Once incorporated, whip on high speed for 2-3 minutes until it looks like a cloud. Cover and refrigerate.

2. Mix the Malted Base

Melt 2 sticks of butter and let it cool slightly. Whisk in the brown and granulated sugars. Add the eggs, vanilla, salt, malt powder, and cocoa powder. Whisk vigorously until the mixture looks glossy and smooth—this ensures the sugar has partially dissolved, which gives you that “shiny” top.

3. Incorporate Dry Ingredients and Mix-ins

Sift the flour, baking powder, and baking soda directly over the wet ingredients. Fold with a spatula until just a few streaks of flour remain. Fold in the chopped Biscoff, crushed Cadbury eggs (save some for the top!), and chocolate chips.

4. Bake to Perfection

Line an 8×8 pan with parchment paper. Spread the thick dough evenly. Bake at 350°F (175°C) for 20-22 minutes. The edges should be golden, but the center should still have a slight “jiggle” when shaken.

5. Cool and Decorate

This is the hardest part: waiting. Allow the bars to cool for at least 45 minutes. If you frost them while warm, the cream cheese frosting will melt into a puddle. Once cool, spread the frosting in a thick layer and sprinkle with the reserved crushed eggs.

Expert Baking Tips

• Room Temperature Ingredients: For the frosting, your butter and cream cheese must be truly room temperature. If they are even slightly cold, you will end up with tiny lumps that are impossible to whisk out.
• The “Crush” Technique: To crush the Cadbury eggs without making a mess, place them in a heavy-duty freezer bag, wrap it in a dish towel, and give it a few firm whacks with a rolling pin. You want big chunks, not fine dust!
• Don’t Overmix: When you add the flour, stop mixing as soon as the white streaks disappear. Overmixing develops gluten, which will make your bars tough instead of tender.

The Secret to the Perfect Malt Flavor

The reason these bars stand out is the “Malt-Chocolate” synergy. Malted milk powder isn’t just for shakes; it acts as a flavor enhancer. It contains barley malt and wheat flour, which adds a savory, “toasted” depth to the sweetness of the sugar. When combined with the unsweetened cocoa powder in this recipe, it creates a flavor profile known as “Umami-sweet.” To maximize this, ensure you are using a fresh container of malt powder, as it can lose its potency and become clumpy if sitting in the pantry for too long.

Serving Suggestions

These bars are quite rich, so I recommend slicing them into 16 even squares. They look stunning on a white ceramic platter surrounded by extra whole Cadbury eggs and sprigs of fresh mint. For the ultimate experience, serve them with a cold glass of milk or a hot cup of black coffee to balance the sweetness of the frosting. If you’re feeling extra indulgent, a small scoop of vanilla bean ice cream on the side never hurts!

Storage & Make-Ahead Tips

These bars stay incredibly moist for days. Store them in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese frosting, they should not be left on the counter for more than a few hours. You can make the cookie base a day in advance and frost them the day you plan to serve. They also freeze well (unfrosted) for up to 3 months—just thaw in the fridge overnight before frosting.

FAQs

Q: Can I use a 9×13 pan instead?
A: Yes, but the bars will be much thinner. You should reduce the baking time to 15-18 minutes and keep a close eye on them to prevent over-baking.

Q: Why did my cookie bars sink in the middle?
A: This usually happens if the butter was too hot when mixed with the sugars, or if the bars were taken out too early. However, a slight sink is normal for a fudgy bar and provides a perfect “well” for extra frosting!

Q: Is the malt powder the same as malt vinegar?
A: No! Make sure you are using malted milk powder (like Ovaltine or Carnation). Malt vinegar is for fish and chips!

Q: Can I make these gluten-free?
A: You can substitute the flour with a 1:1 gluten-free baking blend, but keep in mind that Ovaltine and Biscoff cookies contain gluten, so you would need to find GF-certified alternatives for those as well.

These Easter Malted Cookie Bars are a true celebration of spring flavors and textures. From the malted chocolate base to the tangy cream cheese finish, every bite is an experience. Whether you’re hosting a family brunch or just want a festive treat to enjoy with your morning coffee, these bars are guaranteed to be a hit. Happy baking, and Happy Easter!

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