Easter Cake Mix Cookie Bars

Easter Cake Mix Cookie Bars are soft, chewy, colorful, and incredibly easy to make! With just a box of cake mix, butter, eggs, and festive sprinkles, you’ll have a spring dessert that’s perfect for Easter baskets, brunch tables, or just because you want something sweet and cheerful.

Why You’ll Love This Recipe

These Easter Cake Mix Cookie Bars are pure springtime joy baked into a pan! They’re:

• Incredibly easy — just one bowl and about 5 minutes of prep
• Festive and colorful — those pastel sprinkles make every bite feel like a celebration
• Perfectly chewy — soft centers with slightly crisp edges
• Endlessly customizable — swap in your favorite candies, chocolate chips, or sprinkle colors
• Kid-approved — little ones LOVE helping make these (and eating them even more!)

This is one of those recipes I keep coming back to because it’s foolproof, fast, and always gets rave reviews. Plus, using cake mix means you don’t need to measure out a million dry ingredients!

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Ingredient List

Base Cookie Bar Batter

• 15.25 oz box yellow or white cake mix
• 2 large eggs, room temperature
• ½ cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract

Funfetti & Mix-Ins

• ½–1 cup rainbow sprinkles or pastel sprinkles
• ½ cup white chocolate chips or candy melts
• Optional: ½ cup pastel candy coated chocolates (like M&Ms)

Optional Icing (Sweet Finish)

• 1 cup powdered sugar
• 1–2 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract
• Optional: additional sprinkles for decorating

Friendly Notes:

• Room temperature eggs blend more smoothly — just set them on the counter 30 minutes before baking
• You can use salted butter if that’s what you have; just reduce added salt if your cake mix contains any
• Any cake mix flavor works! Try strawberry or funfetti for extra spring vibes

Why These Ingredients Work

Cake mix is the MVP here — it already contains flour, sugar, leavening, and flavorings, so you get consistent results every single time without measuring cups everywhere.

Melted butter creates that chewy, dense cookie bar texture rather than a cakey one. It also helps the batter spread easily in the pan.

Eggs bind everything together and add richness while keeping the bars tender.

Vanilla extract enhances all the sweet flavors and makes your kitchen smell AMAZING.

Sprinkles aren’t just pretty — they add tiny bursts of sweetness and a subtle crunch. Pastel colors scream Easter!

White chocolate chips melt slightly during baking, creating pockets of creamy sweetness throughout.

Optional icing takes these from delicious to bakery-level gorgeous. It’s like the final bow on a present!

Essential Tools and Equipment

• 9×13-inch baking pan — this is the perfect size for bars that aren’t too thick or too thin
• Parchment paper — makes removal and cleanup SO much easier
• Large mixing bowl — for combining your batter
• Wooden spoon or spatula — for stirring and spreading
• Whisk — if making the optional icing
• Cooling rack — helps bars cool evenly
• Sharp knife — for clean cuts once cooled

How To Make Easter Cake Mix Cookie Bars

Step 1: Preheat Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it with butter or cooking spray.

Step 2: Mix the Base Batter

In a large bowl, combine the cake mix, eggs, melted butter, and vanilla extract. Stir with a wooden spoon or spatula until the mixture is smooth and well combined

Don’t worry if it seems thicker than regular cake batter. That’s exactly what we want for chewy cookie bars!

Step 3: Add Funfetti & Mix-Ins

Fold in the sprinkles, white chocolate chips or candy melts, and pastel candy coated chocolates (if using). Stir gently to distribute evenly without overworking the batter or melting the sprinkles.

Step 4: Spread in Pan

Pour and spread the batter evenly into your prepared pan. Use a spatula to smooth the top and push the batter into all the corners.

Step 5: Bake

Bake for 18–22 minutes, or until the edges are set and lightly golden, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 6: Cool

Allow the cookie bars to cool completely in the pan on a wire rack. This is CRUCIAL — cooling makes them firm up and easier to slice into clean squares.

Step 7: Make Optional Icing

In a small bowl, whisk together the powdered sugar, milk or heavy cream, and vanilla extract until smooth. Add more milk to thin or more powdered sugar to thicken as needed — you want a thick but pourable consistency.

Step 8: Decorate

Drizzle or spread the icing over the cooled bars using a spoon or piping bag. Add extra sprinkles on top before the icing sets for that festive Easter look!

You Must Know

Room temperature matters: Cold eggs don’t incorporate as smoothly and can make your batter lumpy. Let them sit out for 20-30 minutes before mixing.

Don’t overmix: Once you add the sprinkles and mix-ins, fold gently. Overmixing can cause the sprinkles to bleed color into the batter.

Let the butter cool slightly: If it’s too hot, it can start to cook the eggs when you mix. Wait about 5 minutes after melting.

Personal Secret: I always use parchment paper with a bit of butter underneath to help it stick. This creates the easiest cleanup AND perfect bars every time. After cooling, I lift the whole thing out using the parchment “handles” and cut on a cutting board for the cleanest edges!

Pro Tips & Cooking Hacks

• For extra chewy bars: Slightly underbake by 1-2 minutes. They’ll finish setting as they cool.
• Prevent spreading: Make sure your melted butter has cooled to warm (not hot) before adding to prevent the bars from spreading too thin.
• Even distribution: When adding mix-ins, toss them in a bit of the dry cake mix first — this prevents them from sinking to the bottom.
• Bakery-style tops: Press extra sprinkles and chocolate chips onto the batter surface before baking for a gorgeous finish.
• Don’t skip cooling: Cutting warm bars = crumbly mess. Patience = perfect squares!
• Use a pizza cutter: It’s my secret weapon for cutting clean, even bars!

Flavor Variations / Suggestions

Chocolate Lover’s Version: Use chocolate cake mix and add dark chocolate chips instead of white chocolate.

Lemon Poppy Seed: Use lemon cake mix, add 1 tablespoon poppy seeds, and drizzle with lemon glaze.

Birthday Cake Bars: Use funfetti cake mix and add extra rainbow sprinkles — perfect year-round!

Peanut Butter Easter: Swirl in ⅓ cup peanut butter and add Reese’s Pieces instead of pastel candies.

Coconut Bunny Bars: Add ½ cup shredded coconut and use coconut extract instead of vanilla.

Red Velvet Romance: Use red velvet cake mix and add white chocolate chips with cream cheese frosting on top.

Make-Ahead Options

These bars are PERFECT for making ahead!

Bake ahead: Make the bars up to 2 days in advance. Store in an airtight container at room temperature, then add icing the day you plan to serve.

Freeze the baked bars: Wrap cooled (un-iced) bars tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw at room temperature before icing and serving.

Prep the batter: You can mix the batter and refrigerate it for up to 24 hours. Let it sit at room temperature for 15 minutes before spreading in the pan and baking.

Make icing fresh: The icing is best made the day of serving, but you can make it up to 2 days ahead and store in the fridge. Just re-whisk before drizzling.

Recipe Notes & Baker’s Tips

• Cake mix brands vary — some are 15.25 oz, others are 16.5 oz. Either works perfectly for this recipe!
• Sprinkle quality matters — cheaper sprinkles can bleed color into the batter. Jimmies or nonpareil-style work best.
• White vs. yellow cake mix — both work! White gives a cleaner canvas for colors; yellow adds a richer, buttery flavor.
• Texture preference — For cakier bars, add an extra egg. For chewier bars, stick with the 2 eggs as written.
• High altitude? Bake at 375°F and reduce butter to ⅓ cup.

Serving Suggestions

These Easter Cake Mix Cookie Bars are perfect for:

• Easter brunch dessert table alongside fresh fruit and coffee
• Spring birthday parties (just change up the sprinkle colors!)
• Bake sales — they transport beautifully and always sell out
• Afternoon snack with a cold glass of milk
• Teacher appreciation gifts wrapped in cellophane with a ribbon

Garnish ideas: Fresh berries, extra white chocolate drizzle, edible flowers for an elegant spring touch, or Easter-themed cookie cutters to cut into fun shapes!

Serve them on a pastel platter or cake stand for that extra festive presentation. They’re beautiful enough to be the centerpiece of your Easter dessert spread!

How to Store Your Easter Cake Mix Cookie Bars

Room temperature: Store in an airtight container for up to 4 days. They stay soft and chewy!

Refrigerator: If you’ve added the icing, store covered in the fridge for up to 5 days. Let them come to room temperature before serving for best texture.

Freezer: Wrap individual bars in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature for about an hour.

Reheating: These are best enjoyed at room temperature, but you can warm them in the microwave for 10-15 seconds if you want that fresh-from-the-oven feel!

Allergy Information

Contains: Eggs, dairy (butter, milk in icing), wheat (in cake mix), soy (in most chocolate chips)

Gluten-free option: Use a gluten-free cake mix (Bob’s Red Mill or Pamela’s work great) and ensure your mix-ins are certified gluten-free.

Dairy-free option: Use plant-based butter (Earth Balance or Miyoko’s) and dairy-free chocolate chips. Skip the icing or make it with coconut cream.

Egg-free option: Replace each egg with 3 tablespoons applesauce or use a commercial egg replacer like Bob’s Red Mill.

Nut-free: This recipe is naturally nut-free as written, but always check your candy mix-ins for nut processing warnings if allergies are severe.

Questions I Get Asked A Lot

Can I use a different size pan?

Yes! An 8×8 or 9×9 square pan will make thicker bars — just increase baking time by 5-7 minutes. A larger pan will make thinner bars, so reduce time slightly and watch closely.

My bars turned out cakey instead of chewy — what happened?

This usually means there was too much leavening action. Make sure you’re using just 2 eggs (not 3), and don’t accidentally add extra liquid. Also, check that your baking powder in the cake mix hasn’t expired!

Can I make these without the icing?

Absolutely! They’re delicious on their own. The icing is just for extra sweetness and decoration. If you skip it, consider pressing extra sprinkles on top before baking for a pretty finish.

How do I get clean cuts?

Let them cool COMPLETELY first (I can’t stress this enough!), then use a sharp knife wiped clean between each cut. A pizza cutter also works brilliantly! Chilling them in the fridge for 30 minutes before cutting makes it even easier.

Can I double this recipe?

Yes! Use two 9×13 pans or one large sheet pan. If using a sheet pan, adjust baking time as needed — the thinner layer will bake faster, so start checking at 15 minutes.

Why are my sprinkles bleeding color into the batter?

Some sprinkles are more prone to bleeding than others. Use jimmies or high-quality nonpareils, fold them in gently at the very end, and don’t overmix. Also, don’t let your melted butter be too hot when mixing.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Easter Cake Mix Cookie Bars turned out! Did you try any fun variations? What mix-ins did your family love most?