Crispy edges. Gooey middle. Mini Eggs on top. And yes, there's protein in there too.  
Made with Free Soul Sculpt (Vanilla flavour), these cookie bars are the Easter treat you didn't know you needed. 

Ingredients:

• 125g Plain Flour
• 150g vanilla flavoured Free Soul Sculpt Hybrid Protein Blend or Vegan Protein Blend
• 1 tsp Bicarbonate of Soda
• 1/2 tsp Salt
• 1 tbsp Cornflour
• 115 g Unsalted Butter
• 55 g Caster Sugar
• 135 g Light Brown Sugar
• 1 Medium Egg
• 1 tsp Vanilla extract
• 150g Milk chocolate (chopped)
• 100g mini eggs

Method:

1. Preheat your oven to 170°C fan, and line a 9x9inch square tin with baking paper, ready for baking.
2. Melt the butter till liquid in a large bowl, then add in the light brown sugar and caster sugar and mix together till combined.
3. Add in the egg and vanilla extract and mix until combined.
4. In a bowl mix together the plain flour, protein powder, bicarbonate of soda, salt and cornflour together in a bowl and add in to the wet ingredients and mix until a really thick cookie dough is formed.
5. Add in the chopped chocolate, and fold through.
6. Then push the mixture into the tin, and add on the Mini eggs to the top pushing some into the mixture. 
7. Bake the in the oven for 18-22 minutes. Mine took 19 minutes, they will be golden around the edge but still soft in the middle.
8. Once baked, leave in the tin for 10 minutes to cool a bit.

Recipe courtesy of @hannahtucker 🙌