We all have that one Easter candy we anticipate every year, I love a Reese’s Egg as much as the next person, but for me, it’s the bags of Cadbury Mini Eggs. That crisp pastel shell and silky milk chocolate? Easter perfection.
This year, I decided to bring that chocolatey goodness into a dessert that’s easy to whip up and fun to share: Cadbury Egg Cookie Bars. Imagine a buttery cookie dough packed with mini chocolate eggs, baked into golden perfection, and finished with a bit of festive flair. The results were so good I had to share them with you.
Why You’ll Love These Cadbury Egg Cookie Bars
Whether you’re hosting Easter brunch, making treats for a class party, or just looking for a sweet way to use up those leftover mini eggs (does that actually happen?), these bars are a hit. Here’s why:
- Easy to make: No chilling, no fancy equipment.
- One bowl: Because fewer dishes = a happier baker.
- Perfectly festive: Those colorful candy shells make every bite feel like spring.
- Kid-approved: My crew gave these bars two chocolatey thumbs up.
The Star: Cadbury Mini Eggs
These cookie bars are built around the iconic Cadbury Mini Eggs. Their crisp candy shell adds texture, while the creamy chocolate inside melts just enough to swirl into the cookie dough as it bakes. I like to save a handful to press on top of the bars right before baking so they look extra pretty.
You can chop the mini eggs for a more even distribution, or keep them whole for gooey pockets of chocolatey goodness in every bite. (Tip: A gentle tap with a rolling pin works wonders.)
Tips for Making the Best Cookie Bars
- Line your pan with parchment paper for easy removal and clean edges.
- Don’t overbake! These bars are best when they’re slightly underdone in the center, they’ll set as they cool.
- Let them cool completely before slicing. I know, the wait is tough, but warm cookie bars are more likely to fall apart.
Make Them Your Own
These Cadbury Egg Cookie Bars are the perfect canvas for customizing. Try adding:
- A handful of white chocolate chips
- A sprinkle of flaky sea salt on top
- Some chopped toasted almonds for crunch
More Easter Desserts You’ll Love
If you’re in the mood for even more Easter baking, don’t miss:
Cadbury Egg Cookie Bars are the kind of treat that disappears from the pan faster than you can say “Happy Easter!” Whether you’re baking for a crowd or just yourself (no judgment), these are guaranteed to become a seasonal favorite.
Cadbury Mini Egg Cookie Bars
Ingredients
- 2 cups + 2 tbsp flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup butter melted & cooled
- 1 1/2 cups brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup Cadbury Mini Eggs roughly smashed
- 1/4 cup miniature chocolate chips
Instructions
- Preheat oven to 350℉ and spray a 9×13 baking dish with cooking spray. Line the bottom with a sheet of parchment paper.
- In a medium bowl whisk together flour, salt, & baking soda breaking up any clumps. Set aside.
- In a mixing bowl cream together melted butter and brown sugar until well combined for about two minutes.
- Add in one egg at a time, ensuring egg is well incorporated before adding the next egg. Then add in vanilla extract.
- Add in the flour a little at a time on low speed until combined and there are no pockets of flour left.
- Add Cadbury Mini Eggs and chocolate chips. Stir to combine.
- Transfer batter to prepared baking dish and spread out evenly. Add additional Cadbury Mini Eggs on top and press down gently.
- Bake for 21-26 minutes. The edges will be lightly golden. Allow to cool in the pan for at least one hour before cutting.
- Serve at room temperature.
These were amazing!! So soft and chewy! Took the tip to cook them a minute less than the recommended!! Will be making these for every holiday!!
I am so glad you enjoyed them! They’re such a fun little holiday treat!