Cadbury Mini Eggs Cookie Bars will be your new favorite Easter dessert! These quick bar cookies is perfect for large crowds or any family gathering. A quick and easy treat that is sure to please everyone.
CADBURY MINI EGGS COOKIE BARS
Remember last week when I made Squash Chips? Those were healthy. Then I went on a crazy sweets kick. First monkey cupcakes, then chocolate cupcakes filled with vanilla buttercream and now…Cadbury Mini Eggs Cookie Bars.
I was innocently checking out at Target the other night when the Royal Dark Cadbury Mini Eggs started calling my name. I don’t eat the cream filled eggs. Ew. But the mini eggs? Especially the dark chocolate ones? Those I look forward to every year. I hadn’t even finished eating all the cupcakes yet when I made these.
You wouldn’t even think I was going to Mexico in exactly one month and
had have healthy fitness goals.
These are going to my cousin’s birthday party tonight so I don’t eat them all myself.
Cadbury Mini Eggs baked into a cookie bar are the best way to celebrate springtime!
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks butter, softened (I always use salted)
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Approximately 1 cup of Royal Dark Cadbury Mini Eggs, smashed
- Preheat oven to 375.
- Grease a 15 x 10 jelly roll pan and set aside. I use The Pampered Chef Stoneware pan.
- Put around half of a 10 oz. bag of Cadbury Mini Eggs into a ziploc bag and smash with a rolling pin. Or you could coarsely chop them. I smashed. Set aside.
- In a small bowl, combine flour, baking soda & salt and stir.
- In a large bowl (I used my stand mixer), beat butter, sugar, brown sugar and vanilla until creamy.
- One at a time, add eggs, beating well after each addition.
- Gradually beat in the flour mixture. I always add it in thirds.
- Stir in the crushed Cadbury eggs.
- Spread into a greased jelly roll pan. I also stuck a few whole Cadbury eggs into the top of the batter.
- Bake for 20-25 minutes, until golden brown. Let cool completely before cutting into bars.
Depending on the size of your jelly roll pan, you may have some extra dough. I typically have enough for six cookies in addition to the bars.
Photos updated March 17, 2017