FESTIVE FUN FOR SPRING

With Easter hopping our way, colourful desserts for the kiddos are a must. Whip up a whimsical treat and don't forget the sprinkles!

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CHOCOLATE CHUNK SEA SALT COOKIE CAKE

Makes 12 small or 8 large slices

INGREDIENTS

• 1½ cups all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter, softened

• ¼ cup granulated sugar

• ¾ cup brown sugar

• ½ tsp vanilla extract

• 1 egg

• ½ cup dark or milk chocolate chunks

• ½ cup semi-sweet chocolate chips

• pinch of fine sea salt

• melted dark or milk chocolate, for drizzling

• confetti sprinkles

1. Preheat the oven to 350° F. Line the bottom of an 8-inch round cake pan with parchment paper and spray it with baking spray.

2. In a small mixing bowl, combine the flour, baking soda and salt. In a medium mixing bowl, using a hand mixer or stand mixer with the paddle attachment, beat the butter, granulated and brown sugars and vanilla together until smooth and creamy. Add the egg and mix until fully combined. Add the flour mixture to the bowl and beat until combined. Make sure that it's fully mixed through, but do not overmix. With a spoon, gently mix in the chocolate chunks and chocolate chips and sprinkle with sea salt.

3. Spread the batter evenly into the prepared pan and press it down into a smooth layer. Cookie batter is sticky, so it gets a bit tricky to move it around the parchment paper. Spray the back of a spoon with baking spray to press the dough into the pan if needed. Bake for 20 to 25 minutes or until the edges are light golden brown and the centre is set.

4. Let it fully cool in the pan on a wire rack. Once cooled, remove the cookie cake from the pan and place it on a serving dish or plate. Drizzle it with melted chocolate and add confetti sprinkles.

TROPICAL CAKE BARS

Makes 32 bars

INGREDIENTS

Cake