These mini egg cookie bars are soft, chewy, and packed with colorful Cadbury mini eggs. If you’re looking for an easy Easter treat, these cookie bars come together quickly and disappear just as fast!
Cadbury mini eggs are a seasonal favorite, and these cookie bars turn them into a shareable dessert that’s perfect for Easter gatherings.
Easy mini egg cookie bars.
Whether you’re making them for a party, as a fun baking project with kids, or simply to enjoy with a cup of coffee, these bars bring all the flavors of classic cookies in an easy-to-slice form.
If you love festive cookie bars, you’ll also want to try these Easter cookie bars or our favorite Christmas cookie bars at the end of the year!
Are you looking for more recipes with mini eggs? I got you friend! You should make sugar cookie cups or Rice Krispies egg nests next.
Recipe Highlights
- Simple to Make: No need to scoop individual cookies, just press the dough into a pan and bake!
- Chewy and Buttery: These cookie bars have a soft, chewy texture with crisp edges.
- Festive and Colorful: Cadbury mini eggs add a fun pop of pastel colors, making them perfect for Easter.
- Great for Sharing: Easily slice into squares and serve at Easter brunch, potlucks, or school parties.
Ingredients
- Salted Butter: Adds richness and moisture to the cookie bars.
- Brown sugar & granulated sugar: A combination for the perfect balance of chewiness and sweetness.
- Eggs: Help bind the dough and create a soft texture.
- Vanilla extract: Enhances the flavor of the cookie bars.
- All-purpose flour: Provides structure to the dough.
- Baking soda & baking powder: Ensure the bars rise properly.
- Cadbury mini eggs: The star ingredient! Their crispy shells and creamy chocolate centers add the perfect bite.
- Chocolate chips: For extra chocolatey goodness in every bite. Optional, not included in this recipe.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Hand mixer
- Mixing bowl
- Spatula
- 9x13 baking pan
- Parchment paper
How to make mini egg cookie bars
Preheat oven to 350°F. Grease a baking pan and line with parchment paper.
In a medium bowl, whisk together flour, baking powder, and baking soda.
In a large bowl, cream butter and sugars with a hand mixer on medium-high speed.
Add eggs and vanilla. Mix on medium until combined.
Gradually add dry ingredients, mixing until dough forms.
Add 1 ½ cups of chopped mini Cadbury eggs.
Fold in 1 ½ cups of chopped mini Cadbury eggs.
Press dough evenly into the prepared pan. Sprinkle remaining eggs on top and press lightly.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack before slicing into squares.
Set your dessert table
These cookie bars pair wonderfully with a glass of milk, a cup of coffee, or even a scoop of vanilla ice cream.
They also make a great addition to an Easter dessert spread alongside other treats.
How to store
The dough can be made ahead and stored in the refrigerator for 2-3 days. Longer storage may cause the dough to dry out.
Store baked cookie bars in an airtight container at room temperature for up to 3 days.
You can store in the fridge for up to a week for a firmer texture.
To keep for longer, wrap individually and freeze for up to 3 months.
Helpful Tips
- A rolling pin or knife works well to break the mini eggs into smaller pieces.
- Parchment Paper makes removing and slicing the bars much easier.
- Swap out the chocolate for M&M’s or mini Reese’s cups for a fun variation.
- Don’t Overbake as the bars will continue to set as they cool. Take them out when the edges are lightly golden.
- Let all the ingredients reach room temperature before mixing to ensure a smooth and even dough.
- Allow the bars to cool completely before cutting to achieve clean, neat slices.
FAQs
Yes! You can swap Cadbury mini eggs for Robin eggs or other chocolate candies like M&M’s.
Do I need to crush the mini eggs? It’s best to crush them slightly so they distribute evenly throughout the bars, but you can also leave some whole for extra crunch.
These bars taste even better the next day as the flavors develop.
Use a sharp knife and wipe it clean between cuts for neat squares.
Yes! Chopped pecans or walnuts would add a nice crunch to the cookie bars. You can also add chocolate chips.
More desert recipes for when you need it!
Will you try these Cadbury mini egg cookie bars?
These mini egg cookie bars are a fun and festive Easter treat that’s easy to make and even easier to share.
With buttery, chewy cookie dough and the crunch of Cadbury mini eggs, they’re sure to be a hit at any get together. You've got to try them!
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Cadbury mini egg cookie bars
Equipment
- Parchment paper (optional for easier removal)
Ingredients
- 1 cup butter (softened at room temperature)
- ¾ cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 3 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup chopped mini Cadbury eggs (divided)
Instructions
- Preheat the oven to 350°F. Grease the bottom of a baking pan lightly and line it with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a large bowl, use a hand mixer on medium-high speed to beat the butter and both sugars until creamy.
- Add the eggs and vanilla. Mix on medium speed until just combined.
- Gradually add the dry ingredients to the wet mixture and mix until a thick dough forms. Gently fold in 1 ½ cups of chopped mini Cadbury eggs until evenly mixed. Reserve the remaining eggs for topping.
- Press the dough into an even layer in the prepared pan. Sprinkle the reserved eggs on top and press them lightly into the dough.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the bars cool in the pan on a wire rack. Once cooled to room temperature, slice into squares and serve.
Notes
- If you are using unsalted butter, add ½ teaspoon of salt the recipe when you add the eggs and vanilla.
- Any variety of Cadbury mini eggs works well, but the pastel-colored ones add a festive touch.
- A rolling pin or knife works well to break the mini eggs into smaller pieces.
- Swap out the chocolate for M&M’s or mini Reese’s cups for a fun variation.
- Parchment Paper makes removing and slicing the bars much easier.
- Don’t Overbake as the bars will continue to set as they cool. Take them out when the edges are lightly golden.
- Let all the ingredients reach room temperature before mixing to ensure a smooth and even dough.
- Allow the bars to cool completely before cutting to achieve clean, neat slices.
