Mini Cadbury Egg Cookie Bars will be your new favorite Easter dessert! These quick bar cookies are perfect for large crowds or any family gathering. Pick up a bag of Cadbury mini eggs and whip up these easy treats.
Cadbury Egg 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 Cadbury 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.
If you have any leftover, make some Easter Basket Cookie Cups, too.
Why you’ll love these Cadbury Mini Eggs Cookie Bars
Easy – It only takes a few minutes to prep the cookie dough.
Large Batch – The beauty of cookie bars is that they can feed a crowd all in one batch. You don’t have to scoop dough and make multiple batches in the oven.
Favorite Easter Candy – The mini Cadbury eggs are great as-is but crush them up and put them into cookie bars and they’re taken to a whole new level!
Tools you’ll need
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Flour – I’ve only tested with all purpose flour. Make sure to properly measure your flour for the best results- I’ve included both cups and weight below in the recipe card.
- Baking Soda – For rise and spread of the bars.
- Salt – I have been using Himalayan Pink Salt in my recipes with good results.
- Butter – Make sure your butter is softened to room temperature before starting. I set mine on the counter about an hour before I need it.
- Sugars – The mix of both white sugar and light brown sugar create the sweetness and chewiness that is perfect in a cookie bar.
- Vanilla – Pure vanilla extract instead of imitation for the best flavor.
- Eggs – I use large organic eggs in all my recipes.
- Cadbury Mini Eggs – The star of the show! They come in a variety of bag sizes. You’ll need a cup for the batter plus a few to stick into the top.
How to make Mini Egg Cookie Bars
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- STEP ONE: First, in a medium mixing bowl, whisk together your dry ingredients – flour, baking soda, and salt.
- STEP TWO: Next, in a large mixing bowl, cream together the butter, sugars, and vanilla with a hand mixer until light and fluffy. Mix in the eggs, one at a time, until fully combined.
- STEP THREE: Then, in thirds, add the flour mixture to the butter mixture, mixing slowly until just incorporated.
- STEP FOUR: Finally, pour in the crushed Cadbury eggs and stir to distribute. Press the dough evenly into a 9×13 baking dish that has been lined with parchment paper. Press a few additional Cadbury eggs into the top.
- STEP FIVE: Bake in a 350° preheated oven for 22-25 minutes or until golden brown. A toothpick inserted into the center should come out cleanly.After they’ve cooled, slice into bars. I do 21 bars but you can make them larger or smaller depending on what you’re after.
Tips & Suggestions
I use salted butter because I prefer a strong salty to sweet contrast, especially with the milk chocolate eggs. If you prefer, you can use unsalted butter.
To crush the mini eggs, place them into a large zip top bag and use a rolling pin to crush them. You want some large pieces so they actually show up in the cookie bars so don’t fully pulverize them. You can also roughly chop them with a knife.
I use chip clips to hold the parchment paper into the baking dish while I’m spreading it out. I also use the butter wrappers (from the butter you use in the recipe) to grease the parchment paper. Not totally necessary, but it’s a good way to use up the last little bit of butter!
How to reheat and store Easter Cookie Bars
How to store leftovers
Leftovers should be stored in an airtight container at room temperature for up to a week.
Can I freeze cookie bars?
Absolutely! They freeze really well.
Once fully cooled, move the cookie bars to a zip top freezer bag with parchment paper between the layers. Press out any air and move to the freezer. They will keep for up to 6 months.
When ready to enjoy them, just move them to the counter to thaw for about an hour at room temperature.
More Easter treats:
Click here for my entire collection of Easter recipes.
Originally published March 8, 2013; photos updated March 17, 2017. Recipe and photos updated February 29, 2024.
Dorothy @ Crazy for Crust says
What’s a healthy fitness goal? Ha ha ha. I’d throw those goals out the window and devour these!
Pamela says
Girl, these are calling my name but I have to resist LOL
Kate Coleman says
These look beyond delicious – I adore Cadbury mini eggs, but have never put them into anything (usually just eaten them all straight from the bag!).
Stopping by from Marvellous Mondays.
Hope you have a wonderful week.
Kate x
http://www.kateathome.com/
Kaylee says
I have that plate too! LOVE all things Target! The bars look amazing too!
AnnMarie aka Vintage Junkie aka NaNa says
The Cadbury mini eggs are my favorite treat this time of year! I haven’t bought any yet because I can eat the whole bag…..and I think my husband got me some for my Easter basket! Visiting and following you now from the Marvelous Mondays Link Party. Visit me at http://www.musingsofavintagejunkie.blogspot.com
Amber says
Oh holy yum. I LOVE cadbury eggs. Speaking of – I need to get to the store to get myself a bag! 😉
Lynn Huntley says
Oh Boy~ I love Cadbury mini eggs! I haven’t bought any…..yet! On my way to the store:) Lynn @ Turnips 2 Tangerines
Yelle says
Hello from the Bloglovin Hop! This looks absoutely delicious – like a cookie and brownie in one! And of course, cadburry eggs don’t hurt!
Rachel Willis says
Umm, YUM!
ty says
This has the potential to be the best thing that ever happened to me.
Pint Sized Baker says
Pinned! Thanks so much for linking up to Two Cup Tuesday at Pint Sized Baker. I look forward to coming back on Monday Night!
Tricia kumar says
I’m in the uk, these look amazing, but can I ask….what’s a jelly roll pan please.sorry if that sounds silly 😁😉
Thank you. I’m gona give these a try, mini eggs r my favourite 😍 😋
Melissa Williams says
Not silly! A jelly roll pan is basically a cookie sheet with a lip (I think I linked one above). You can also use a 9×13 or 8×11 baking dish.