One Easter Sunday too long ago, I went with a friend to a senior center where she regularly volunteers. She’d invited me to join their holiday celebration, just to help set up and spend time with the residents.
When I arrived, the tables were already dressed with pastel napkins, ceramic bunnies, and homemade cards from a nearby elementary school. But something was missing—dessert. One of the staff mentioned the bakery delivery had been canceled, and there was a quiet moment of panic in the kitchen.
My friend opened a pantry drawer, pulled out a few boxes of cake mix, and handed them over with a look that said, “We’ve got 45 minutes.” I hadn’t planned to bake, but we rolled up our sleeves and made it work. We stirred in some chocolate chips and pastel M&Ms from the craft room’s snack bin and baked up a batch of cookie bars in record time.
They cooled just enough to cut into squares before we served them. The reaction from the residents—smiles, nods, a few raised eyebrows—was better than I could’ve hoped. One woman even wrapped up a second piece “for later,” tucking it away like a treasure. That quiet, last-minute bake became one of the best parts of the day. It reminded me how simple things—done with heart and shared with others—can unexpectedly brighten the moment.
Short Description
These Easter Cake Mix Cookie Bars are chewy, colorful, and easy to make in under 35 minutes using a simple yellow cake mix base. Packed with M&Ms and chocolate chips, they’re the perfect no-fuss dessert for your Easter table.
Key Ingredients
- 1 box yellow cake mix (15.25 oz)
- 2 eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup Easter M&M candies
- 1 cup semi-sweet chocolate chips
Tools Needed
- 9×13-inch baking pan
- Parchment paper or cooking spray
- Large mixing bowl
- Spatula or wooden spoon
- Measuring cups and spoons
Cooking Instructions
Step 1: Preheat the oven
Set your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper for easy removal later.
Step 2: Make the dough
In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and vanilla extract. Stir until a soft, thick dough forms. It may be slightly sticky—that’s okay.
Step 3: Add the mix-ins
Gently fold in the Easter M&Ms and chocolate chips until evenly distributed. The dough will be colorful and textured.
Step 4: Press into the pan
Spread the dough into the prepared baking dish. Press it evenly across the bottom using a spatula or your fingertips.
Step 5: Bake
Bake for 20–25 minutes, or until the edges turn golden brown and the center is set. The top should look slightly puffed but not jiggly.
Step 6: Cool and slice
Remove the pan from the oven and let the bars cool completely. Once cooled, slice into 16 even squares.
Why You’ll Love This Recipe
– No mixer required
– Fun and festive for any spring occasion
– Customizable with different candies or mix-ins
– Comes together in under 40 minutes
– Kid-friendly and perfect for beginner bakers
Mistakes to Avoid & Solutions
Using the wrong cake mix size:
Make sure to use a standard 15.25 oz box. Larger or smaller boxes will throw off the texture.
Overbaking:
These bars bake quickly. Remove them once the edges are golden and the center looks set. Overbaking leads to dry, crumbly bars.
Not letting them cool before slicing:
Warm bars can crumble or fall apart. Letting them cool fully gives cleaner cuts and better structure.
Too many add-ins:
Stick to 2 cups of mix-ins total. Overloading can make the bars too dense or greasy.
Not greasing the pan:
If you forget to grease or line your pan, you’ll have a hard time getting the bars out. Use parchment or cooking spray generously.
Serving and Pairing Suggestions
– Serve as dessert after Easter brunch or dinner
– Pair with coffee, milk, or fruity tea
– Add a dollop of whipped cream or scoop of vanilla ice cream on top
– Cut into small squares for a party tray
– Wrap in clear bags and tie with ribbon for festive treats
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 5 days
Refrigerator: If storing longer, refrigerate for up to 7 days. Let sit at room temp before serving
Freezer: Freeze in a zip-top bag for up to 2 months. Layer with parchment to prevent sticking
Reheating: Microwave individual bars for 10–15 seconds to soften and refresh
FAQs
1. Can I use a different cake mix flavor?
Yes! Try chocolate, funfetti, or even strawberry for a twist. Each brings a different flavor base.
2. Can I use butter instead of oil?
Yes, substitute melted butter for the oil at a 1:1 ratio. The bars will be slightly richer and more cookie-like.
3. What if I don’t have M&Ms?
Chopped chocolate, crushed candy, or sprinkles can work in a pinch. Try to keep the mix-ins at 2 cups total.
4. How do I know when the bars are done?
Check the edges—they should be lightly browned. The center should be firm but not hard.
5. Can I double this recipe?
Yes, just bake in two pans or a larger sheet tray. Keep an eye on baking time as it may increase slightly.
Tips & Tricks
– Press a few M&Ms on top before baking for a pretty, colorful finish
– Use parchment paper with overhanging sides for easy lifting
– If the dough is too sticky, chill it for 10–15 minutes before pressing into the pan
– Add a pinch of sea salt on top for contrast if you like a sweet-salty combo
– Try mixing dark and milk chocolate chips for more depth
Recipe Variations
1. Peanut Butter Lover’s Version
Swap 1/3 cup vegetable oil for 1/3 cup creamy peanut butter. Use peanut M&Ms and peanut butter chips instead of chocolate chips. Bake as directed.
2. Spring Confetti Bars
Replace M&Ms with pastel sprinkles and white chocolate chips. The result is colorful, soft, and perfect for baby showers or garden parties.
3. S’mores Style
Add 1/2 cup crushed graham crackers and 1 cup mini marshmallows to the mix. Use milk chocolate chips instead of semi-sweet. Bake until golden and gooey.
4. Gluten-Free Version
Use a gluten-free yellow cake mix and ensure all add-ins are certified gluten-free. Check baking time; it may be slightly shorter.
Final Thoughts
That afternoon reminded me that desserts don’t need to be complicated to bring joy. The bars weren’t perfect, but they made people feel remembered and included. Moments like that stick with you—not because of the recipe, but because of what it added to the day.
These cookie bars have become something I keep in my back pocket, ready for any gathering, visit, or unexpected need. They’re quick to make, easy to tweak, and guaranteed to spark a smile. Even when plans go sideways, a warm, colorful treat like this can bring people together in the best kind of way—with a little sweetness and a lot of heart.
Easter Cake Mix Cookie Bars
Ingredients
- 1 box (15.25 oz) yellow cake mix 15.25 oz
- 2 eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup Easter M&M candies
- 1 cup semi-sweet chocolate chips
Instructions
- Set your oven to 350°F (175°C). Grease a 9x13-inch pan or line it with parchment paper for easy removal later.
- In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and vanilla extract. Stir until a soft, thick dough forms. It may be slightly sticky—that's okay.
- Gently fold in the Easter M&Ms and chocolate chips until evenly distributed. The dough will be colorful and textured.
- Spread the dough into the prepared baking dish. Press it evenly across the bottom using a spatula or your fingertips.
- Bake for 20–25 minutes, or until the edges turn golden brown and the center is set. The top should look slightly puffed but not jiggly.
- Remove the pan from the oven and let the bars cool completely. Once cooled, slice into 16 even squares.
