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Bars, Recipes  / 

Easter Dessert Bars

by Jennifer Preston
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The easiest dessert you’ll ever make are these Easter Dessert Bars! Atop a buttery graham crust sits layers of sweet coconut flakes, crunchy walnuts, a mix of your favourite EASTER CHOCOLATE, and the best part: sweetened condensed milk is poured over the whole thing! Layers upon layers of deliciousness that are so perfect for sharing.

Easter Dessert Bars

My Quarantine Life

As I’m writing this recipe out, we are in the midst of the virus pandemic. It’s a very strange time, especially because it’s global. The whole world is going through it together.

This time of “staying home” and “social distancing” isn’t that different from how life was for me before. For starters, I’m more introverted than extroverted so I value my alone time. I’m a homebody so being in the coziness of home is enjoyable to me.

I just became a mom last September, so going out to the movies, concerts and exciting night-on-the-towns is definitely a thing of the past for me now. (I think since having a baby I’ve gone out to eat at a restaurant maaaaybe twice?)

Speaking of having a baby, we just recovered from the horrific experience of the “4 month sleep regression”. During that time I hardly had any energy to leave the house. I’ve never been so tired in my life.

On top of all that, I’m a stay-at-home mom who also runs a food blog. So all the baking, corresponding with clients, and photography is all done from home. As you can tell, I LOVE being home. “Home is the nicest word there is” said the one and only Laura Ingalls Wilder; home is the best!

Easter Dessert Bars

I can’t even imagine how all the extroverted people who thrive and feel alive working outside of the home feel during all of this. The ones who go out to eat every night with their friends. Talk about a total lifestyle change.

Let’s just say my past 19 year old self would be dying, ESPECIALLY because I was in a long distance relationship with my American boyfriend (now husband) at the time. But I can say my 29 year old self is holdin’ up okay.

I’d say the hardest part is not being able to go to church. Church is a huge part of my life and I miss the fellowship with everyone there. I definitely took going to church every Sunday for granted before.

Easter Dessert Bars

Flour And Sugar Shortage?

Another reason why this is such a weird time is that grocery stores are low on certain supplies. Toilet paper and sanitizer being the first to go. (I finally got my hands on a pack of toilet paper and no longer feel crippling-anxiety everytime I have to use the bathroom. Phew!)

But now we’re seeing shortages of flour, sugar, butter, milk, and more! It’s actually a baker’s NIGHTMARE. I haven’t personally seen butter run out at my local grocery store yet, but what is life without butter? Just sadness.

If you’re out of flour and sugar, then this is especially a great recipe for you!

Only 6 Ingredients!

  • Hello Dolly Bars Coconut Chocolate Graham Crust Pie
  • Hello Dolly Bars Coconut Chocolate Graham Crust Pie
  • Hello Dolly Bars Coconut Chocolate Graham Crust Pie
  • Hello Dolly Bars Coconut Chocolate Graham Crust Pie
  • Hello Dolly Bars Coconut Chocolate Graham Crust Pie sweetened condensed milk
  • Hello Dolly Bars Coconut Chocolate Graham Crust Pie

This recipe requires only 6 ingredients! They’re the type of ingredients that aren’t what some would call “strange” or “wacky”. They’re simple and found in alot of North American pantries. And who knows, they may be already in yours!

The first ingredients is a layer is a mixture of melted butter and graham cracker crumbs.

Then it’s a layer of flaked coconut, a layer of chopped nuts (either walnuts or pecans), and a layer of chocolate, and then a can of sweetened condensed milk is poured over the whole thing.

Easter Dessert Bars sweetened condensed milk

Easter Chocolate!

These Easter Dessert Bars are a spin-off of my Hello Dolly Bars, with the only difference being that the Hello Dolly Bars use only semi-sweet chocolate chips, whereas these Easter Bars use the BEST Easter Chocolate!

Easter Dessert Bars Mini Eggs

For this recipe you want 2 cups of chocolate. For the ultimate texture I used a variety equaling up to 2 cups:

  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup crushed/chopped up Mini Eggs
  • 1/2 cup crushed/chopped up pastel M&Ms

Feel free to switch up the ratios and the type of chocolate you use. The flavour options are endless.

Why You Should Chop Up The Ingredients:

You will want to chop up the ingredients because it makes it much easier to slice the dessert into bars later on. If you use whole walnuts or whole Mini Eggs or whole M&Ms the bars won’t really cut nicely into perfect squares. I made the mistake of not chopping my M&Ms which resulted in them not emulsifying into the bars and falling off left and right.

If you don’t own a fancy chopper or food processor, I like to crush things up the old fashioned way. Just fill a ziplock bag with your chocolate, get most of the air out, seal it shut, and then whack it a bunch of times on the counter with a rolling pin. Works like a charm!

Easter Dessert Bars

Baking Easter Dessert Bars With Kids!

I almost forgot to mention how GREAT these Easter Dessert Bars would be to make with kids. They’d have so much fun digging their fingers in the butter and graham crumb mixture and pressing it to make a crust.

It’d be a fabulous lesson on how to measure ingredients and showing them how to evenly spread out each ingredient, layer by layer.

Easter Dessert Bars

For More Easter Recipes Check Out:

  • Chewy Peanut Butter Oatmeal Easter Cookies
  • Carrot Cake Cupcakes (topped with white chocolate carrot garnishes)
  • Carrot Cake with Cream Cheese Frosting
  • Strawberry Shortcake Bars

If you guys make this recipe please let me know either by commenting below or tag me in your pics on Instagram! I’d love to connect with you and see how you liked it! Happy baking and Happy Easter, friends! 🙂

Easter Dessert Bars
Easter Dessert Bars
Print This Recipe

Easter Dessert Bars

Course Dessert
Cuisine American, Canadian
Keyword bars, Chocolate, chocolate chips, coconut, Easter, Easter Chocolate, Easy Dessert, Graham Crust, M&Ms, Mini Eggs, Nuts, walnuts
Prep Time 15 minutes
Cook Time 30 minutes
Set Time 2 hours
Author Jennifer Preston

Ingredients

  • 3 Cups Graham Cracker Crumbs
  • 1 Cup Salted Butter melted
  • 3 Cups Shredded or Flaked Coconut
  • 2 Cups Walnuts or pecans
  • 2 Cups Chocolate Mixture Semi-Sweet Chocolate Chips, chopped Mini Eggs, chopped Pastel M&Ms
  • 1 14 oz Can Sweetened Condensed Milk

Instructions

  1. Preheat oven to 350 degrees C.

  2. Melt butter and in a bowl and combine it with the graham cracker crumbs until evenly mixed.

  3. Using your hands, press this mixture into an even layer on the bottom of a 9 x 13 dish.

  4. Spread coconut evenly over the graham layer.

  5. Roughly chop the walnuts and spread evenly on top.

  6. Spread the chocolate mixture evenly on top of that.

  7. Drizzle the sweetened condensed milk over the whole thing.

  8. Bake in the oven for 30 minutes. Allow to cool completely, you can place it into the fridge too for a couple of hours which makes for easier cutting. Cut into 15 bars. Enjoy!

Tags

  • Bars
  • Chocolate
  • Coconut
  • Easter
  • Easter Dessert
  • Graham Crust
  • M&Ms
  • Mini Desserts
  • Mini Eggs
  • Quick and Easy Recipe
  • Sweetened Condensed Milk

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Jennifer Preston Flour & Floral food photographer cake decorator (1)

Hi! I’m Jennifer and I LOVE to bake, style, and photograph beautiful desserts–I also have an eternal weakness for pastels, berries, and silky buttercreams.

What brings me even more joy is sharing my love of baking with others. Whether that is through recipe development, decorating how-tos, or food photography tips, I want to share everything I have learned with YOU!

I believe in creating food with high quality ingredients and making it look GORGEOUS. I also believe that every dessert deserves a photoshoot, and that food is meant to be shared.

And butter; I believe in lots of butter.

Flour and Floral about me

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Follow My Baking Adventures On Instagram

I had the honour of making my very first Mothers D I had the honour of making my very first Mothers Day Cupcake Bouquet for a brand and I just love how it turned out. 🥰 These variations of purples are one of my favourite colour palettes. 💜

Piping Tips Used:
Hydrangeas: 2D and/or 1M
Rose Swirls: 2D and/or 1M
Rose with petals: 102
Crysthanamum: 102
Leaves: 352
Baby’s Breath: 16
Stems: 12 & 8
Yay! 💕 Easter weekend is here and this Easter B Yay! 💕 Easter weekend is here and this Easter Bunny Fruit Tray is so perfect to gather around and indulge in! I love this healthier option and I don’t know about you, but the toothpicks make it even more fun! 🐰

Just whip up the simple fruit dip recipe using simple ingredients, pour into a bowl, and arrange the fresh fruit around it on the platter. So easy and so delicious! 🥰

And as always, all these fresh, colorful and inspiring ingredients can be found at @SaveOnFoods! 🍓🍇🥝🫐

#SaveonFoods
#OurWesternFamily
@Saveonfoods
@WesternFamilyCA 

Easter Bunny Fruit Tray Recipe Ingredients:
Red Grapes
Strawberries (sliced)
Blackberries
Kiwis (sliced)
Raspberries
Blueberries
Pineapple (sliced)

FRUIT DIP:
1 8oz pkg WF Cream Cheese (softened)
5 Tbsp Confectioners Sugar
1 1/2 tsp WF Pure Vanilla Extract
1 Cup Whipping Cream
1 Tbsp Freshly Squeezed Lemon Juice

Instructions:

1. Pour whipping cream into a medium-size bowl, and using a hand mixer on medium speed, mix until it forms stiff peaks. Takes about 5 minutes. Set aside.
2. In a large bowl, add softened cream cheese and mix on medium speed with a hand mixer until smoothed.
3. Add in confectioners sugar, vanilla, and lemon juice mix on medium speed until smooth. Feel free to add in more sugar if you prefer sweeter.
4. Fold in the whipped cream into cream cheese mixture until fully incorporated.
5. Pour fruit dip into small round bowl and place on platter. Start with the pineapple to form ears above the bowl. Arrange fruit around the ears and bowl. Use two blueberries for the eyes, and slice a strawberry for the nose. Use toothpicks for the bunny’s whiskers. Serve and enjoy!
Let me introduce to you one of my FAVOURITE chicke Let me introduce to you one of my FAVOURITE chicken soups: Creamy Chicken Taco Soup. 😍 It’s packed with veggies, savoury rotisserie chicken, tangy cream cheese, and has that amazing taco flavour we all crave and love! 

This delicious chicken soup wouldn’t be possible without Western Family’s Chicken Broth! My go-to products are always by @WesternFamilyCA because of quality and value. ✨

I can’t rave about this soup enough, we just love it over here! I especially love to top it with Sweet Chili Heat Tortilla Chips. Let me know if you’ll be keeping warm this month by making this comforting soup! 🥰

Creamy Chicken Taco Soup
Ingredients:
1 Tbsp Olive Oil
1 medium Sweet Onion, chopped
1 Cup Celery, chopped (about 2 stalks)
2 Tbsp Butter

1 Orange Bell Pepper, chopped (or red or yellow!)
3-4 Cups WF Chicken Broth
1 398 ml can WF Diced Tomatoes (with liquid)
1 can Green Chilies (with liquid)
1 341 ml can WF Corn (with liquid)
1 398 ml can WF Black Beans, drained & rinsed

1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Ground Cumin
1 Tbsp Chili Powder

1 250g pkg of WF Cream Cheese, softened and chopped
2 Cups Rotisserie Chicken, shredded

Optional Toppings: Shredded WF Tex-Mex Cheese Blend, Cilantro, Tortilla Chips, Avocado, Lime wedge ect.

Instructions:
1. Remove meat from Rotisserie Chicken (easiest while still warm) and shred using a hand mixer. Set aside.
2. Add oil, onion, and celery to large pot and sauté over medium heat for 4 min, add butter, then sauté for another min.
3. Add all remaining ingredients except for cream cheese and chicken, bring soup to a boil and then turn down heat and allow to simmer for 5 min.
4. Stir in cream cheese until fully dissolved, then add chicken and simmer for 5 min.
5. Taste and season with salt and pepper, and enjoy with optional toppings!

#OurWesternFamily
Need a nutritiously filling and delicious breakfas Need a nutritiously filling and delicious breakfast to save your mornings? This recipe is just the thing: Blueberry Banana Nut Baked Oatmeal! 🫐 

I love it so much because everything gets dumped in a baking dish, baked, and then can be enjoyed for the rest of the week. It even freezes super well so you can reheat individual portions any morning you’re in a pinch! 🙌🏼

It offers plenty of nutrition too, from the oats to the fruit, to the pumpkin seeds and the coconut oil! It’s the perfect post-Holiday breakfast. And all the ingredients can be found at @SaveOnFoods, of course!

Oh! And it must be enjoyed with a generous drizzling of maple syrup. SO good! 🤩

#SaveOnFoods #OurWesternFamily @WesternFamilyCA

Recipe:
Ingredients:
2 1/2 cups Blueberries (fresh or frozen)
2 1/2 cups, Rolled Oats
2 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Sea Salt
2 Bananas (ripe, fresh or frozen)
1 1/2 cups Milk (if using frozen fruit and 1 3/4 cup if using fresh fruit)
2 Eggs
3 Tbsp Coconut Oil
1/2 cup Pecans
2 Tbsp Pumpkin Seeds
WF Pure Maple Syrup

Instructions:
Put 2 cups of the blueberries at the bottom of a 9x13 baking dish.
In a bowl mix together oats, baking powder, sea salt, and cinnamon. Sprinkle over blueberries.
In same bowl, mash bananas (I like to use a hand mixer for fast results). Then mix in eggs, milk, and coconut oil. Pour into baking dish.
Top with pecans, pumpkin seeds, and reserved blueberries.
Bake for 45 minutes. Enjoy warm, drizzled with maple syrup. To freeze, slice into portions, freeze, then reheat portions as needed.💕
Yep, I still love my @kana.goods cast iron. 🥰 I Yep, I still love my @kana.goods cast iron. 🥰 I received the 5-piece cast iron cookware set back in March and I’m overall just thrilled with it! ✨

I actually avoided cast iron for longer than necessary because I was intimidated by the thought of cleaning/seasoning it. But it’s actually SO easy!

For stuck on foods, I put a little water in the pan, coarse kosher salt and scrub it with a paper towel until all the bits come off. I rinse, then heat it on the stove until 100% dry. Then remove, and rub avocado oil all over the cast iron with a paper towel. Done! 🙌🏼 It looks brand new after!!

Do you clean/season yours the same way??

#goodsmadebetter #colormymilo #cookwithmilo #kanagoods
Ooo these Vanilla Bean Sugar Cookies that I made w Ooo these Vanilla Bean Sugar Cookies that I made with my absolute favourite vanilla by @rodellevanilla will live in my memory forever. 🥰 These were so fun to create! You can find them up on my blog! 💕

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