Easter treat cakes are stuffed full with Easter sweets! Regardless of whether you prepare this Easter Cookie Cake formula previously or after the occasion, I promise it won't keep going long!
This simple treat resembles a goliath chocolate chip treat on steroids. Ideal for any extra Easter sweets!
Quick forward to this year. As a blogger, I "should" work in front of the period. Like creation a broiled turkey in October so I can impart the formula to you half a month prior to Thanksgiving. Normally, I overlook or try not to. Be that as it may, seeing all the Easter candy on the store racks, I got a couple of packs and chose preparing up a treat cake for the March book club meeting I was facilitating at my home.
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Ingredients
- 1/2 cup butter (1 stick or 4 ounces)
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 2 teaspoons vanilla
- 1 1/3 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 3/4 cup chocolate candies (I used Easter M&M's and mini Cadbury eggs), divided
Instructions
- Preheat oven to 350º. Spray a 9-inch pie plate with non-stick cooking spray. Set aside.
- Melt the butter in a large, microwave-safe bowl. Mix in the sugars, then the vanilla. Then stir in the egg.
- Whisk together the flour, baking soda and salt in a medium bowl. Then mix into the butter mixture just till combined. Add the chocolate chips and 1/2 cup of the candies. Reserve the remainder of the candy to garnish cookie cake when it comes out of the oven. Mix well.
- Scrape the dough into the prepared pan, then smooth the top with an offset spatula.
- Bake for 25 minutes or till top is golden brown. Remove from oven and gently press remaining candies across the surface of the cookie cake while it's hot.
- Cool before slicing.
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