mini egg magic bars
Happy Friday, and happy baking weekend for you! With Easter planning in full swing, Erin & I thought we’d toss in a very easy to bake option that’s gonna blow everyone’s minds, Mini Egg Magic Bars! Magic Bars, or "7-layer bars", are already an American classic, but we’re created a version that highlights our our most favorite chocolates of the whole year. I mean, whodoesn’t love Cadbury mini eggs?
A few months back, I was flipping through my Nana’s recipe card box and found "Rich Bars", which I’d never heard of. After some googling, I realized it’s just another name forMagic Bars, which are also known as Dessert Bars and7-Layer Bars, depending on where you're from. While looking over the recipe, I thought about swapping out the traditional graham cracker base for a classic 123 shortbread, and changing up the standard layers a bit. Then while chatting with Erin as we planned out our Ultimate Easter Macaron Box, she said she’d never heard of these bars before. As we chatted, I explained to her how truly easy they are tomake. Basically it's a mix-pour-and-bake kinda recipe, to which she said, “But when do you add the eggs?” She really wanted this to be more complicated than they actual are. Ha! So as we continued brainstorming, we both had that lightbulb moment above our heads: Cadbury mini eggs are the chocolate we need to use to really make these bars magic!
After some test rounds with proportions and flavors profiles, I'll just quote Erin: “Whoa, these are Holy shit bars!” We are considering this the newest FOMO baked good for 2019! Seriously, you’re gonna want to bake these ASAP. I’ll stop writing so you can start right now!
…Good to Knows…
We used one and a half bags of mini eggs in this recipe, knowing that as you wait for these to cool, you have a half a bag of mini eggs to snack on!
If you can’t find valrhona dulcey white chocolate, you can caramelized your own white chocolate (see method here), or you may substitute classic white chocolate instead.
You may also substitute almonds for the hazelnuts, if you aren’t a fan of hazelnuts.
If you don’t have a 9-inch square pan, you may use an 8-inch square and the bars will be just a bit thinker. Due note to adjust baking times for slightly thicker bars. Also, you may use a 9-inch round and slice the bars into wedges
mini egg magic bars
…makes 9-12 bars…
113g (1 stick) unsalted butter
60g light brown sugar
170g all purpose flour
1 tsp kosher salt
1 tsp vanilla bean paste, or the seeds from one vanilla bean pod
30g hazelnuts, chopped
Mini Egg Filling
330g (1 1/2 bags) cadbury mini eggs, roughly chopped
120g shredded coconut
140g valrhona dulcey white chocolate, chopped
75-100g hazelnuts, chopped
14oz can of sweetened condensed milk
1 tsp kosher salt
As always, gather, weigh out, and prepare all ingredients prior to mixing. Preheat the oven to 375˚f/190˚c with rack in center position. Spray a 9-inch square pan with nonstick spay and line with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on high speed until pale yellow and smooth. Now add flour and salt and mix on medium speed until evenly combined. Add in hazelnuts and mix just until well distributed. If the dough seems very crumbly and dry, that is okay. You will be pressing it into the pan to create the bottom layer.
Place the dough into your prepared, parchment-lined pan and press the dough down until you have a smooth, flat layer. Using a fork, dock (poke) holes into the dough.
Place into the 375˚f/190˚c preheated oven and bake for 15 minutes, or until the shortbread is a light golden brown. Remove from oven (leaving the oven on) and let cool slightly while you prepare the mini egg filling.
Mini Egg Filling & Assembly
In a large bowl, toss together mini eggs, caramelized white chocolate, coconut, hazelnuts, and salt, reserving 1/8 - 1/4 cup of each for topping. Pour sweetened condensed milk, reserving 3-4 tablespoons, into the dry ingredients and mix until everything is coated. Set aside.
Now pour remaining condensed milk, evenly coating the shortbread base. At this time, scoop the mini egg filling mixture onto the shortbread base. Using an off-set spatula (or fork) press the filling into an even layer, ensuring it reaches the corners and edge.
Top with reserved mini eggs, dulcey white chocolate, coconut, and hazelnuts, and place back into the oven on the center rack. Bake for 18 to 20 minutes. You are looking for the edges to be golden and the top layer of coconut to just start to turn a golden color. The center will look soft and under-cooked but everything will set as it cools.
Remove bars from oven, sprinkle with flaky salt and allow to cool completely in the pan before removing. You may cut the bars into whichever size you wish!
Store uneaten bars (trust me, there won’t be many) in a covered, air-tight container at room temperature. Enjoy!