Mini Cadbury Egg Cookie Bars
These delicious mini cadbury egg cookie bars are crisp on the outside and soft and chewy on the inside. It is loaded with mini cadbury eggs inside and on top. The cookie itself is not overly sweet as it gets most of its sweetness from the added chocolate.
Print
Pin
Servings: 12 bars
EQUIPMENT
- 9x13-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 9x13-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
You can use any color of Cadbury’s mini chocolate eggs that you can find. I love these pastel-colored ones!
You can also swap the chocolate for another, such as M&M’s or even mini Reese’s cups.
Make sure that the ingredients come to room temperature before mixing. This will help it mix easier and incorporate much more evenly.
Allow the bars to cool completely at room temperature before slicing. This will help you get the neatest slices.
I have successfully made this recipe using bread flour. You may need to cut the baking time by 5-7 minutes so that it does not dry out. Using bread flour will result in more rise and a slightly chewier texture. It also makes it a little crisper on the outside. You can substitute all-purpose flour with bread flour cup for cup, 1:1 ratio.
STORING
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.
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.