Easter Cake Mix Cookie Bars: Easy Spring Dessert in Under 30 Minutes

Easter Cake Mix Cookie Bars are the ultimate springtime treat that combines the ease of cake mix with the fun of festive cookie bars. These colorful, chewy bars are packed with pastel sprinkles and white chocolate chips, making them perfect for Easter brunch, classroom parties, or any spring celebration.

I created this recipe when I needed a last-minute Easter dessert that looked impressive but required minimal effort—and these bars delivered beyond expectations! They’re so simple that even kids can help make them, yet they taste like you spent hours in the kitchen.

Why You’ll Love This Recipe

• Ready in 30 minutes – From mixing bowl to oven to table, these bars come together faster than traditional cookies
• No chilling required – Unlike cookie dough, you can mix and bake immediately
• Feeds a crowd – One 9×13 pan yields 12-24 servings, perfect for Easter gatherings
• Customizable – Use any cake mix flavor or swap in your favorite candy and sprinkles
• Kid-friendly – Simple enough for little hands to help mix and decorate
• Budget-friendly – Cake mix makes this an affordable dessert option
• Visually stunning – Pastel colors and sprinkles make these Instagram-worthy for spring

Equipment Needed

• 9×13-inch baking pan
• Parchment paper or cooking spray
• Large mixing bowl
• Whisk or wooden spoon
• Measuring cups and spoons
• Spatula for spreading
• Small bowl (for optional icing)
• Cooling rack
• Sharp knife for cutting bars

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Ingredients You’ll Need

Base Cookie Bar Batter

• 15.25 oz box yellow or white cake mix (Duncan Hines or Betty Crocker work great)
• 2 large eggs, room temperature
• ½ cup unsalted butter, melted and slightly cooled (1 stick)
• 1 teaspoon vanilla extract (pure vanilla recommended)

Funfetti & Mix-Ins

• ½–1 cup rainbow sprinkles or pastel sprinkles (use pastel for Easter theme)
• ½ cup white chocolate chips or candy melts (Ghirardelli or Nestle)
• ½ cup pastel candy coated chocolates, optional (like pastel M&Ms)

Optional Icing (Sweet Finish)

• 1 cup powdered sugar (confectioners’ sugar)
• 1–2 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract
• Additional sprinkles for decorating

Ingredient Notes

• Cake Mix: Yellow cake creates a richer flavor, while white cake mix gives a lighter, more neutral base that highlights the sprinkles. Funfetti cake mix adds extra flavor but may compete with your add-ins.
• Butter: Use unsalted butter so you can control the salt level. Let melted butter cool for 3-4 minutes to prevent cooking the eggs.
• Eggs: Room temperature eggs incorporate better into the batter. Set them out 30 minutes before baking or place in warm water for 5 minutes.
• Sprinkles: Jimmies (rod-shaped sprinkles) hold their color better than nonpareils during baking. Find pastel sprinkles at Target, Walmart, or online during Easter season.
• White Chocolate: Chips are easier to find, but candy melts create a smoother texture. Avoid baking chips as they won’t melt as nicely.
• Candy Coated Chocolates: Pastel M&Ms appear in stores during spring, or use Jordan almonds for an elegant touch.

Step-by-Step Instructions

Step 1. Preheat Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal, or lightly grease the pan with cooking spray or butter.

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 whisk until the mixture is smooth and well combined, about 1-2 minutes. The batter will be thick and slightly sticky.

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 with a spatula to distribute evenly without over-mixing, which can cause sprinkles to bleed color into the batter.

Step 4. Spread in Pan

Pour and spread the batter evenly into the prepared pan. Use a spatula to smooth the top and push batter into all corners. The layer will be thin—this is normal and creates the perfect cookie bar texture.

Step 5. Bake

Bake for 18–22 minutes, or until the edges are golden and set, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Don’t overbake or bars will be dry rather than chewy.

Step 6. Cool

Allow the cookie bars to cool completely in the pan on a wire rack for at least 30 minutes. Cooling makes them easier to slice cleanly and prevents the icing from melting if you’re adding it.

Step 7. Optional Icing

In a small bowl, whisk together powdered sugar, 1 tablespoon of milk or heavy cream, and vanilla extract. Add more milk to thin or more powdered sugar to thicken as needed until you reach a drizzle consistency. Drizzle or spread the icing over the cooled bars using a spoon or piping bag. Add extra sprinkles on top before the icing sets (about 2-3 minutes).

Step 8. Cut and Serve

Using the parchment overhang, lift the bars out of the pan onto a cutting board. Cut into 24 small bars (6 rows by 4 rows) or 12–16 larger squares depending on your preference. Wipe the knife between cuts for clean edges.

Pro Tips & Cooking Hacks

• Prevent stick-free removal: Line your pan with parchment paper with 2-inch overhang on opposite sides to lift bars out easily
• Room temperature matters: Cold eggs can cause butter to solidify into clumps; always use room temp eggs
• Don’t overmix: Stirring too much can make bars tough and cause sprinkle colors to bleed throughout the batter
• Customize your mix-ins: Swap white chocolate for milk chocolate chips, add ½ cup shredded coconut, or use crushed Oreos
• Make them gluten-free: Use a gluten-free cake mix like Bob’s Red Mill or King Arthur
• Check early: Oven temperatures vary; start checking at 18 minutes to avoid overbaking
• Skip the icing prep: Use store-bought vanilla frosting thinned with 1 tablespoon of milk for instant drizzle
• Cutting trick: Use a plastic knife or dental floss to cut bars without dragging through the icing
• Boost the flavor: Add ½ teaspoon almond extract to the batter for a bakery-style taste
• Test for doneness: Bars should look set on top but still be slightly soft to the touch; they firm up as they cool

Tips & Variations

• Storage: Store cookie bars in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. Separate layers with parchment paper to prevent sticking.
• Freezing: Freeze unfrosted bars for up to 3 months in a freezer-safe container. Thaw at room temperature for 2 hours before serving and add icing if desired.
• Make-ahead: Bake bars up to 2 days in advance and store covered. Add icing the day of serving for best appearance.
• Gluten-free: Substitute with your favorite gluten-free cake mix and ensure all add-ins are certified gluten-free.
• Vegan version: Use a vegan cake mix, replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water), and use vegan butter and dairy-free chocolate chips.
• Flavor variations: Try lemon cake mix with poppy seeds, strawberry cake mix with freeze-dried strawberries, or chocolate cake mix with peanut butter chips.
• Holiday adaptations: Use red and green sprinkles for Christmas, red and pink for Valentine’s Day, or orange and black for Halloween.
• Nut addition: Fold in ½ cup chopped pecans or walnuts for added crunch and nutrition.

Serving Suggestions

Easter Cake Mix Cookie Bars are perfect for spring brunches, potlucks, and Easter egg hunts. Serve them alongside vanilla ice cream or fresh whipped cream for an indulgent dessert, or stack them on a colorful platter with fresh strawberries and raspberries for a festive presentation. They pair beautifully with hot coffee, cold milk, or sparkling lemonade.

These bars also make wonderful gifts when wrapped individually in cellophane bags tied with pastel ribbons. Set up a dessert bar at your Easter celebration with these cookie bars, mini cupcakes, and chocolate-covered pretzels for guests to enjoy.

Common Mistakes

• Using cold butter: Cold or not-fully-melted butter won’t incorporate properly, creating a lumpy batter
• Overbaking: Baking beyond 22 minutes results in dry, cake-like bars instead of chewy cookies
• Skipping the parchment: Without parchment paper, bars may stick to the pan and break apart when cutting
• Adding icing too soon: Icing applied to warm bars will melt and slide off; always cool completely
• Using too many sprinkles: More than 1 cup of sprinkles can make bars too sweet and affect texture
• Not letting eggs reach room temp: Cold eggs don’t mix smoothly and can create an uneven batter
• Cutting while warm: Warm bars are too soft and will crumble; patience pays off with clean cuts
• Forgetting to grease: Even with parchment, lightly greasing the sides prevents sticking

What to Serve With Easter Cake Mix Cookie Bars

These festive cookie bars shine as part of an Easter dessert spread or spring celebration. Pair them with honey-glazed ham, scalloped potatoes, roasted asparagus, and hot cross buns for a complete Easter dinner. They also complement lighter fare like lemon pepper chicken, spring salad with strawberries, or a vegetable frittata for Easter brunch. The sweet, vanilla flavor and colorful appearance make these bars a crowd-pleasing finale to any spring meal.

Frequently Asked Questions

Can I use a different size pan?

Yes, but baking time will change. An 8×8 pan creates thicker bars that need 25-28 minutes, while a 9×9 pan requires 20-24 minutes. A larger pan like 10×15 creates thinner bars that bake in 15-18 minutes.

Why are my cookie bars cakey instead of chewy?

This usually happens from overbaking or adding too much cake mix. Stick to the exact measurements and check for doneness at 18 minutes. The bars should be slightly underbaked in the center for that perfect chewy texture.

Can I make these without eggs?

Yes! Replace each egg with one of these: 3 tablespoons applesauce, 3 tablespoons mashed banana, or 1 “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes).

Do I have to use cake mix, or can I make from scratch?

While cake mix makes these super easy, you can substitute 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt for the cake mix. The texture will be slightly different but still delicious.

How do I prevent the sprinkles from bleeding into the batter?

Use jimmies (rod-shaped sprinkles) instead of nonpareils (round sprinkles), as they hold color better. Fold them in gently at the end and avoid overmixing. Some bleeding is normal and adds to the funfetti look!

💬 Tried this recipe? Leave a comment and rating below! Share your favorite mix-ins or how you decorated your Easter Cake Mix Cookie Bars.