Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper for easy removal.
Cream together the softened butter and sugar in a large bowl until the mixture is light and fluffy, about 2-3 minutes, and it looks pale and creamy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, until the mixture is smooth and slightly glossy.
In a separate bowl, whisk together the flour and baking powder to evenly distribute the leavening agents.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined and the dough is cohesive without overmixing.
Gently fold in the mini chocolate eggs, distributing them evenly throughout the dough.
Pour the dough into the prepared baking pan, spreading it out evenly with a spatula to create a smooth, level surface.
Bake in the preheated oven for 18-22 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow the cookie bars to cool completely in the pan on a wire rack; this helps them set and prevents breaking when cutting.
Once cooled, lift the bars out of the pan using the parchment paper and cut into squares to serve.
Enjoy these sweet, crunchy mini egg cookie bars as a nostalgic treat with lovely textures and colorful surprises in every bite.
