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.
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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.
- Baking Soda
- Brown Sugar
- Vanilla Extract
- Cadbury Mini Eggs
These are going to my cousin’s birthday party tonight so I don’t eat them all myself.
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Cadbury Mini Eggs Cookie Bars
- 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.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Photos updated March 17, 2017