Simple Easter Dessert Bars

What the heck are these?

So last Easter, I was totally behind on making dessert for our family gathering. Like, people were literally on their way over. I frantically dug through my pantry and found a yellow cake mix, some Easter M&Ms I’d bought on sale, and half a bag of chocolate chips. Fifteen minutes of panic-mixing later, these bars were in the oven, and guess what? They ended up being the most requested dessert I’ve ever made! These super easy Easter dessert bars are basically a chewy, gooey cookie bar loaded with colorful spring candies – perfect when you need something festive but don’t have time for anything complicated.

Why You’ll Love This Recipe

These aren’t just panic-baking lifesavers – they’re genuinely awesome for so many reasons:

• They take like 5 minutes to mix up. Seriously.
• Only ONE BOWL needed! (Fewer dishes = more Easter egg hunting time)
• They’re basically foolproof. If you can stir, you can make these.
• Kids go crazy for the colorful M&Ms and melty chocolate.
• They transport super easily to any Easter gathering.
• They stay soft and chewy for days (if they last that long).
• Way easier than decorating Easter cookies but just as festive.

The Good Stuff You’ll Need

• 1 box yellow cake mix (any brand works, I’m not fancy)
• 2 large eggs (straight from the fridge is fine)
• 1/3 cup vegetable oil (canola works too, whatever you’ve got)
• 1 teaspoon vanilla extract (the real stuff makes a difference)
• 1 cup Easter/Spring M&M candies (those pastel-colored ones)
• 1/2 cup chocolate chips (I like semi-sweet, but milk or dark work great too)

Optional add-ins if you’re feeling adventurous:

• 1/4 cup sprinkles (because more color = more fun)
• 1/2 cup white chocolate chips (in addition to or instead of regular chocolate chips)
• 1/3 cup chopped nuts (if nobody has allergies)

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Let’s Do This

Prep (2 minutes):

1. Preheat your oven to 350°F. Find a 9×13 baking pan and line it with parchment paper. No parchment? Just spray it with cooking spray. We’re being simple here, remember?
2. Set aside a small handful of the M&Ms for topping (because we’re fancy like that).

Mix It Up (3 minutes):

1. Dump the cake mix into a large bowl. Yes, the powder. Just the dry mix.
2. Add the eggs, oil, and vanilla. Stir until combined. The mixture will be THICK, like cookie dough. Your arm might get a mini-workout. Consider it preparation for all the Easter candy you’re about to eat.
3. When it’s all mixed, fold in the M&Ms and chocolate chips. Don’t overmix or you’ll break up all the candies and make the dough weird colors.

Bake It (25-30 minutes):

1. Press the dough into your prepared pan. It’s sticky, so you might want to wet your hands a little to prevent it from sticking to your fingers.
2. Sprinkle those reserved M&Ms on top and gently press them in. This makes it look extra pretty.
3. Bake for 22-25 minutes. The key here is to NOT overbake! The bars should be slightly golden at the edges but still soft in the middle. They’ll set up as they cool.
4. Let cool in the pan completely before cutting. I know it’s tempting to dig in right away, but they’ll be a gooey mess if you don’t wait.

The Fun Part:

Cut into squares or rectangles. If you’re serving them on Easter, consider cutting them into egg shapes with a cookie cutter if you’re feeling extra.

Serving Suggestions

• Stack these on a cute Easter plate with a few scattered jellybeans around for instant festive vibes.
• For peak spring cuteness, place each bar in a cupcake liner and arrange in a basket.
• These are amazing slightly warmed up with vanilla ice cream on top. Just saying.
• Coffee, milk, or even a glass of champagne if you’re feeling fancy – all are perfect companions.
• Add a tiny chocolate bunny on top of each bar if you’re going all out for presentation.

Switch It Up

The basic recipe is foolproof, but here are some fun twists:

• Coconut Nest Version: Add 1/2 cup shredded coconut to the dough, then press more on top to look like little nests. Add 3 small egg-shaped candies to each square after baking.
• Lemon Lover’s Edition: Add the zest of 1 lemon to the dough and swap white chocolate chips for the regular ones. Use lemon cake mix instead of yellow for EXTRA lemon punch.
• Peanut Butter Dream: Use peanut butter M&Ms and add 1/4 cup peanut butter to the dough. Reese’s Pieces work great too!
• S’mores Style: Use chocolate cake mix as the base, then add mini marshmallows and graham cracker pieces instead of (or in addition to) the M&Ms.
• Birthday Cake: Use funfetti cake mix and rainbow sprinkles instead of M&Ms for a birthday version. Perfect for spring birthdays!

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Make-Ahead Tips

• These bars actually taste BETTER the next day when the flavors have had time to meld.
• They stay fresh in an airtight container at room temperature for 3-4 days.
• You can freeze these bad boys for up to 3 months! Just wrap individual squares in plastic wrap, then place in a freezer bag.
• The dough can be mixed and pressed into the pan, then covered and refrigerated for up to 24 hours before baking. Just add 2-3 minutes to the bake time if baking straight from the fridge.

Questions People Actually Ask

Q: Can I use a different flavor of cake mix?
A: Absolutely! White, chocolate, strawberry – whatever floats your boat. Just keep the rest of the recipe the same.

Q: Mine turned out too dry. What happened?
A: You probably baked them too long! These need to come out when they still look slightly underdone in the center. They’ll firm up as they cool, I promise.

Q: Can I make these gluten-free?
A: Super easy – just use a gluten-free cake mix! Make sure your mix-ins are gluten-free too.

Q: My kids want to help make these. Is that doable?
A: This is THE PERFECT recipe for kids to help with! Let them measure and mix. The fun part is having them arrange the M&Ms on top any way they want.

Q: How do I know when they’re done?
A: The edges should be lightly golden and pulling away from the sides slightly. The center will look a bit soft and might even seem underdone, but will set as it cools. If you wait until the center looks fully done, they’ll end up too dry.

Q: Can I double this recipe?
A: Absolutely! Just use two 9×13 pans. Trying to put all the batter in one pan will give you bars that are either undercooked in the middle or overcooked on the edges.

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