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Cookie Dough Bark with Mini Eggs

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This No Bake Edible Cookie Dough Bark with Mini Eggs is the ultimate easy Easter treat (or post Easter treat as a way to use up leftover Easter chocolates). Sweet, chocolatey, and packed with that nostalgic cookie dough flavor. It’s made with simple, better-for-you ingredients like almond flour and maple syrup, so you can enjoy a lighter twist on classic cookie dough. Plus, it comes together in minutes—no oven required!

The combination of soft cookie dough, rich melted chocolate, and crunchy crushed mini eggs makes every bite irresistible. Perfect for spring gatherings, gifting, or keeping in the freezer for a quick sweet treat. You can swap the mini eggs for m&ms, pretzels chunks, nuts, etc the world is your oyster! I LOVE that there’s no egg or butter so you can feel good about eating it without baking. The almond flour keeps it’s very flavourful and gluten free!

Tips for the Best Cookie Dough Bark

  • Use fine almond flour for the smoothest texture
  • Adjust maple syrup slightly if dough feels too dry or wet
  • Don’t skip the salt—it balances the sweetness perfectly
  • Let it sit at room temp for a few minutes before eating for the best texture
  • I ended up adding some of the crushed mini eggs one by one to ensure the top was showing and the inside was pressed down into the chocolate

This No Bake Edible Cookie Dough Bark with Mini Eggs is the perfect mix of fun, festive, and easy. It’s a crowd-pleaser for Easter and beyond, with just enough indulgence while still feeling a little more wholesome. Once you make it, don’t be surprised if it disappears fast! I love storing it in a ziplock bag in the freezer and pulling out a couple pieces in the afternoon or after dinner as a simple, delicious dessert. This way even though mini egg season is technically over, i’ll have a batch stored in my freezer!

Instructions

  1. Make the cookie dough: In a bowl, mix almond flour, maple syrup, melted coconut oil, vanilla, and salt until a soft dough forms. Fold in mini chocolate chips.
  2. Press into pan: Line a small baking dish or tray with parchment paper. Press the cookie dough into an even layer (about ½ inch thick).
  3. Melt the chocolate: In a microwave-safe bowl, melt chocolate chips with coconut oil in 20–30 second intervals, stirring until smooth.
  4. Add chocolate layer: Pour the melted chocolate over the cookie dough and spread evenly.
  5. Top with mini eggs: Sprinkle crushed mini eggs over the chocolate, gently pressing them in.
  6. Chill: Place in the fridge or freezer for about 30–45 minutes, or until fully set.
  7. Slice and serve: Break or cut into pieces and enjoy!

Storage

  • Store in the fridge for up to 1 week
  • Or keep in the freezer for a firmer, longer-lasting treat (I prefer it in the freezer, it’s a nice cold refreshing treat)
  • Best enjoyed slightly chilled

How To Make Cookie Dough Bark with Mini Eggs

The Ingredients

For the cookie dough layer:

  • 1 ½ cups almond flour
  • ¼ cup maple syrup
  • 2 tbsp melted coconut oil
  • Option to add in ¼ cup mini chocolate chips (or leave out like I did)

Substitutes:

  • Swap maple syrup for honey
  • Use oat flour instead of almond flour (texture will be slightly softer)
  • Butter works in place of coconut oil for a richer flavor
  • Dark chocolate chips instead of mini chips

For the topping:

  • 1 cup chocolate chips (milk or dark)
  • 1 tsp coconut oil (helps smooth melting)
  • ½ cup crushed mini eggs
  • Pinch of flaky sea salt. My favorite for topping baked goods is Maldon salt. It has the best texture and rich flavour.

Substitutes:

  • Any chocolate you love (chips or chopped bars)
  • Skip coconut oil if using high-quality melting chocolate
  • Swap mini eggs for chopped chocolate candies or nuts

What You Need

The Steps

  • In a bowl, mix almond flour, maple syrup and melted coconut oil until a soft dough forms.
  • Line a small baking dish or tray with parchment paper. Press the cookie dough into an even layer or carefully roll it out with a rolling pin
  • In a microwave-safe bowl, melt chocolate chips with coconut oil in 20–30 second intervals, stirring until smooth.
  • Pour the melted chocolate over the cookie dough and spread evenly.
  • Sprinkle crushed mini eggs over the chocolate, gently pressing them in.
  • Finish with a good sprinkle of sea sat.
  • Place in the freezer for about 30–45 minutes, or until fully set.
  • Break or cut into pieces and enjoy!
  • Store in the freezer in a container or ziplock bag.

Recipe Tips

  • You can also mix in 1/4 cup mini chocolate chips into the dough before rolling it out.
  • Since there are no eggs the base is a perfect edible no bake cookie dough!
  • I love storing it in the freezer as a perfect little afternoon sweet treat with my coffee. 
  • You can add any fun leftover Easter candy like m&ms, mini eggs, crumbled Reese's Pieces etc or swap the candy for nuts and pretzels.

 

No Bake Edible Cookie Dough Bark with Mini Eggs

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 180

Ingredients

Cookie Dough

  • 1 ½ cups almond flour
  • ¼ cup maple syrup
  • 2 tbsp melted coconut oil (or butter)

Topping

  • 1 cup chocolate chips (milk or dark)
  • 1 tsp coconut oil (helps smooth melting)
  • ½ cup crushed mini eggs
  • Pinch of flaky sea salt (I love Maldon salt)

Instructions

  • In a bowl, mix almond flour, maple syrup and melted coconut oil until a soft dough forms.
  • Line a small baking dish or tray with parchment paper. Press the cookie dough into an even layer or carefully roll it out with a rolling pin
  • In a microwave-safe bowl, melt chocolate chips with coconut oil in 20–30 second intervals, stirring until smooth.
  • Pour the melted chocolate over the cookie dough and spread evenly.
  • Sprinkle crushed mini eggs over the chocolate, gently pressing them in.
  • Finish with a good sprinkle of sea sat.
  • Place in the freezer for about 30–45 minutes, or until fully set.
  • Break or cut into pieces and enjoy!
  • Store in the freezer in a container or ziplock bag.

Notes

  • You can also mix in 1/4 cup mini chocolate chips into the dough before rolling it out.
  • Since there are no eggs the base is a perfect edible no bake cookie dough!
  • I love storing it in the freezer as a perfect little afternoon sweet treat with my coffee. 
  • You can add any fun leftover Easter candy like m&ms, mini eggs, crumbled Reese's Pieces etc or swap the candy for nuts and pretzels.

Nutrition

Calories: 180kcalCarbohydrates: 16gProtein: 4gFat: 12g

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Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.

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