Cadbury mini eggs are a rich and silky milk chocolate treat in the shape of an egg! The chocolate is coated in a thin pastel-colored candy shell!

Can I substitute a different Easter candy?

Yes! If you can't find or are not a fan of Mini Creme Eggs, replace them with Easter M&Ms, Hershey Eggs, or any other candy-coated chocolate egg!

Can I bake these cookie bars in a different pan?

This recipe creates a 9x13 inch tray of cookie bars. I do not recommend baking the recipe in a smaller pan, as the bars will be way too thick and will not bake properly. You can, however, halve this recipe and use 1 egg and an egg yolk in an 8x8 or 9x9 inch pan.

Mini Egg Cookie Bars - Sweets by Elise

Description

These Mini Egg Cookie Bars are soft, chewy, and chocolatey cookies baked into bar form. These Easter cookie bars are topped with Cadbury Mini Eggs, making a super easy festive dessert!

Ingredients

Scale

3 cups (420g) all purpose flour, spooned and leveled
1 tablespoon (9g) corn starch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (220g) unsalted butter, room temperature
1 cup (230g) light brown sugar, packed
1 cup (200g) granulated sugar
1/2 tablespoon vanilla extract
3 large eggs (150g), room temperature
1 cup (180g) chocolate chips
1/2 cup (100g) mini chocolate chips
1 cup (210g) Cadbury Mini Eggs

Instructions

Preheat your oven to 325 degrees Fahrenheit. Line a 9×13 inch baking dish with parchment paper and spray with cooking oil to ensure the bars come out cleanly.
In a large bowl with a hand mixer or the bowl of a stand mixer that is fitted with the paddle attachment, mix room temperature butter, light brown sugar, and granulated sugar together until smooth. Mix for about 3-4 minutes until the mixture is lighter in color and slightly fluffy in texture.
Add vanilla extract and room temperature eggs to the dough. Thoroughly mix between adding each egg to make sure the batter is smooth and fully combined. Scrape down the sides and bottom of the bowl as necessary.
Slowly add the all purpose flour, corn starch, baking soda, and salt to the wet batter. Mix on low speed. Scrape down the bowl as needed with a rubber spatula to ensure the ingredients are fully combined. Do not overmix the batter, only mix until the dry ingredients are incorporated to avoid dry and dense cookie bars.
Add chocolate chips and Cadbury Mini Eggs to the batter and mix until combined. Batter will be thick.
Transfer the batter to the prepared pan. Spread the batter with the knife to make sure the bars cook evenly. Push additional chocolate chips and/or Mini Cadbury Eggs into the top of the dough as desired.
Bake for 30-35 minutes or until the sides of the bars are deep golden brown and the middle is light golden brown. A toothpick inserted into the center should come out mostly clean with some firm batter. The bars will continue to cook as they cool. Allow the bars to fully cool before slicing.

Notes

Measuring: Measure ingredients using kitchen scale for most accurate results. When measuring flour without a scale, use a spoon to transfer the flour to your measuring cups before using a knife to sweep across the top and level the peak.

Additional Topping: For a fun and festive look, top the dough with additional chocolate chips and Easter candy after you've spread the dough in your prepared pan.

Storing: Do not slice and store until the bars have cooled. Store the bars at room temperature for up to 4 days tightly covered or in an airtight container or in the freezer for up to 4 months.

Keywords: Mini Egg Cookie Bars, Easter Cookie Bars, Cadbury Mini Egg Bars, Cookie Bars, Chocolate Chip