These easy, colorful bars are perfect for spring gatherings and last-minute baking. Easter Cake Mix Cookie Bars come together in minutes with one box of cake mix and pantry staples, yielding soft, chewy squares studded with M&Ms and chocolate chips. If you want another festive idea, try our Easter cake roll inspiration for a different show-stopper.
Why You’ll Love This Easter Cake Mix Cookie Bars
- Fast: ready in under an hour from start to finish.
- Kid-approved: bright M&Ms add color and crunch.
- Minimal cleanup: one bowl and a 9×13 pan.
- Versatile: swap cake mix flavor for endless variations.
- Great for gifting or potlucks — stores well.
Ingredients Needed
- Cake Mix
- 1 box cake mix (any flavor)
- Wet Ingredients
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract (optional)
- Mix-ins
- 1 cup M&Ms
- 1/2 cup chocolate chips
- Finishing
- 1/2 cup powdered sugar (for dusting, optional)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the cake mix, vegetable oil, and eggs; mix until well combined.
- Stir in the M&Ms, chocolate chips, and vanilla extract if using.
- Spread the cookie dough evenly in the prepared baking pan.
- Bake for 20–25 minutes or until the edges are golden and a toothpick near the center comes out clean.
- Allow to cool completely in the pan before slicing into bars to set the texture.
- Optional: dust with powdered sugar before serving. Enjoy your festive and colorful treats!
Serving Suggestions Easter Cake Mix Cookie Bars
- Serve warm with a scoop of vanilla ice cream for a decadent treat.
- Plate with fresh berries and whipped cream for a spring brunch display.
- Cut into small squares for an Easter dessert board alongside cookies and candies.
- Pair with a cup of milk, coffee, or a fruity tea for simple enjoyment; you can also present them next to an Easter poke cake for variety like this Easter poke cake variation.
Tips for Success Easter Cake Mix Cookie Bars
- Don’t overmix the batter; stir until just combined to keep bars tender.
- Check at 18 minutes — ovens vary, and you want moist centers.
- Let cool fully in the pan to make slicing clean squares easier.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer.
- For crisper edges, place pan on lower oven rack; for softer bars, use middle rack and remove a minute earlier — also see a moist poke-cake idea at a related Easter poke cake recipe.
Variations
- Chocolate Lovers: use chocolate cake mix and add white chocolate chips.
- Nut-Free Celebration: swap M&Ms for sprinkles or chopped dried fruit.
- Dairy-free: use dairy-free chocolate chips and skip powdered sugar dusting.
- Add a citrus twist: fold in 1 tbsp lemon or orange zest with the batter.
Easter Cake Mix Cookie Bars
These easy, colorful bars are perfect for spring gatherings and last-minute baking. Made with cake mix and pantry staples, they yield soft, chewy squares studded with M&Ms and chocolate chips.
Ingredients
Cake Mix
- 1 box cake mix (any flavor)
Wet Ingredients
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract (optional)
Mix-ins
- 1 cup M&Ms
- 1/2 cup chocolate chips
Finishing
- 1/2 cup powdered sugar (for dusting, optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large mixing bowl, combine the cake mix, vegetable oil, and eggs; mix until well combined.
- Stir in the M&Ms, chocolate chips, and vanilla extract if using.
- Spread the cookie dough evenly in the prepared baking pan.
Baking
- Bake for 20–25 minutes or until the edges are golden and a toothpick near the center comes out clean.
- Allow to cool completely in the pan before slicing into bars to set the texture.
- Optional: dust with powdered sugar before serving. Enjoy your festive and colorful treats!
Notes
Don't overmix the batter; stir until just combined to keep bars tender. Check at 18 minutes — ovens vary, and you want moist centers. Let cool fully in the pan for clean slicing. Store in an airtight container at room temperature for up to 3 days, or freeze for longer.