Everybody’s favorite Easter candy makes an appearance in these soft and chewy cookie bars! Cadbury Egg Cookie Bars are the perfect springtime treat to share!
Embrace The Easter Spirit
Easter is a time for joy, celebration, and, of course, indulging in delicious treats! These Cadbury Egg Cookie Bars perfectly capture the essence of the season. You can never go wrong with a basic chocolate chip cookie bar, so why not add Cadbury Eggs to the mix?!
Try some of my other Easter recipes, like my Peeps Dirt Cups, Cadbury Egg Rice Krispies Treats, and Cadbury Fudge!
Cadbury Egg Cookie Bars Ingredients
Cadbury Egg Cookie Bars include mostly pantry staples, with Cadbury Eggs being the only ingredient that you may not have on hand already! Whip these Cookie Bars up in under 45 minutes with:
- Butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla
- Salt
- Flour
- Baking powder
- Baking soda
- Cadbury Eggs
Variations and Substitutions
- Cadbury Eggs make these cookie bars festive and add extra chocolatey goodness, but you can swap the eggs for Mini Creme Eggs, M&M’s, or even mini Reese’s Cups!
- Any color Cadbury Egg will work. I just love the pastel eggs! Feel free to use the candy-coated eggs or the dark chocolate eggs that come in a darker variety of shades and colors.
- Bread flour can be used in place of regular all-purpose flour. To decrease the chances of your cookie bars drying out, reduce the baking time by 5-7 minutes. Using bread flour results in more rise and a chewier texture. The edges also become slightly crispier as well! Use a 1:1 ratio if you choose to substitute.
All About These Cadbury Egg Cookie Bars
Taste: These Cadbury Egg Cookie Bars celebrate all things sweet and indulgent. The cookie base is rich and buttery, with hints of caramel undertones from the brown sugar. The granulated sugar adds a subtle sweetness that perfectly complements the chocolatey goodness of the Cadbury eggs.
The flavor profile is perfectly balanced—not overly sweet, but just the right amount to satisfy even the biggest sweet tooth. This treat is sure to please kids and adults alike, making it the perfect addition to any Easter celebration or casual get-together with loved ones!
Texture: Imagine sinking your teeth into a perfectly balanced cookie bar that’s soft, chewy, and oh-so-satisfying! These bars’ texture is a blend of melt-in-your-mouth goodness and delightful crunch, thanks to the combination of the buttery cookie base and the chopped Cadbury Mini Eggs.
As you take your first bite, you’ll experience the comforting softness of the cookie dough, which gives way to pockets of gooey chocolate goodness from the melted Cadbury eggs scattered throughout.
How Do I Make These?
- Preheat the oven and line a baking pan with parchment paper.
- Whisk together your dry ingredients in a medium-sized bowl.
- Mix your butter and sugars together in a large bowl until combined using a hand or stand mixer.
- Add in eggs, vanilla, and salt at medium speed without overmixing.
- Gradually add the dry ingredients to the wet ingredients.
- Fold in some chopped Cadbury Eggs while saving some for the topping.
- Spread and press the cookie dough into the prepared baking sheet, then top with the remaining Cadbury Eggs.
- Bake until a toothpick comes out clean.
- Cool the cookie bars on the baking sheet on a cooling rack fully before slicing them into them!
How To Store Cadbury Egg Cookie Bars
If they last that long, store leftover Cadbury Egg Cookie Bars in an airtight container on the counter for up to 3 days!
The dough can be made ahead and kept covered in the refrigerator for 2-3 days. Any longer, and the dough will begin to dry out.
You can also freeze these Cookie Bars by slicing them into squares and stacking them in an airtight container or bag with parchment paper between each slice to prevent sticking. Store in the freezer for up to 3 months.
Share The Love
These Cadbury Egg Cookie Bars are not only delicious but also perfect for sharing with family and friends. Whether you’re hosting an Easter brunch, attending a potluck, or simply craving a sweet pick-me-up, these bars are sure to delight everyone who tries them. So whip up a batch, spread the love, and let the Easter festivities begin!
Tips And Tricks
I recommend waiting until these bars are fully cool before cutting into them to ensure a nice, clean cut is made for each square. It’s hard to wait, I know!
Make sure your ingredients come to room temperature before mixing and baking to ensure they blend seamlessly.
Fold the Cadbury eggs into your batter rather than beating them in with a stand mixer or hand mixer so the eggs don’t get completely squished and broken in your batter. Folding by hand allows the eggs to mix together with your batter gently.
Mini Cadbury Egg Cookie Bars
EQUIPMENT
- 9×13-inch baking pan
- parchment paper
- Mixing bowls
- Hand mixer
INGREDIENTS
- 1 cup unsalted butter softened at room temperature
- ½ cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups chopped mini Cadbury eggs divided
INSTRUCTIONS
- Start by preheating the oven to 350°F. For easier removal of the bars, lightly grease the bottom of a 9×13-inch baking pan and line it with parchment paper.
- Combine the flour, baking powder, and baking soda in a medium mixing bowl and set aside.
- In another mixing bowl, cream the butter, granulated sugar, and brown sugar together using a hand mixer on medium-high speed. It will look a little gritty.
- Mix in the eggs, vanilla, and salt on medium speed until just incorporated. Do not overmix.
- Gradually add the flour mixture and mix until you get a cookie dough consistency.
- Fold in 1½ cups of the chopped mini Cadbury eggs until evenly distributed in the dough. Set the remaining mini Cadbury eggs aside for topping.
- Spread and press the cookie dough down into an even layer in the prepared baking pan. Sprinkle on the remaining eggs and lightly press them in so they stay in place.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- After baking, leave the bars in the pan and set them on a wire rack. Allow it to cool at room temperature before cutting it into squares and serving.
NOTES
The dough can be made ahead and kept covered in the refrigerator for 2-3 days. Any longer, and the dough will begin to dry out. Store leftover baked cookie bars in an airtight container on the counter for up to 3 days. Freeze leftover bars by slicing them into squares and stacking them in a freezer-safe airtight container or bag with parchment paper between each slice for up to 3 months.
