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.

stack of 3 mini cadbury egg cookie bars.

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!

plate of cookie bars stacked up.

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.

overhead shot of labeled ingredients laid out to make cookie bars.
  • 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.

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.

  1. STEP ONE: First, in a medium mixing bowl, whisk together your dry ingredients – flour, baking soda, and salt.
  2. 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.
  3. STEP THREE: Then, in thirds, add the flour mixture to the butter mixture, mixing slowly until just incorporated.
  4. 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.
  1. 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.
sliced cookie bars.

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 store leftovers

Leftovers should be stored in an airtight container at room temperature for up to a week.

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.

overhead shot of cookie bars with cadbury mini eggs.

Chocolate Bird Nest Cookies

Spring Chick Wafer Cookies

Easter Egg Fruit Pizza

Easter Egg Oreo Truffles

Click here for my entire collection of Easter recipes.

stack of cookie bars with cadbury mini eggs.

Connect with Persnickety Plates!

Follow along on my social media so you never miss a post!

I made a fun group on Facebook for sharing recipes, asking questions, and talking about food. I’d love to have you! Request to join HERE.

Also, sign up to receive an email in your inbox for each new recipe:


If you MAKE & LOVE this recipe, share it on Instagram and tag me @melissa_pplates and/or #persnicketyplates so I can see it. I LOVE seeing what you make & I’ll share it in my stories!

It is VERY HELPFUL to me and other readers if you leave a review after you make my recipe. Please come back & let me know how it turned out!

stack of 3 mini cadbury egg cookie bars.
5 from 6 votes

Mini Cadbury Eggs Cookie Bars

Servings: 21 bars
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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.


  • 2 ¼ cups (281 g) all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (226 g) salted butter softened to room temperature
  • ¾ cup (150 g) granulated white sugar
  • ¾ cup (135 g) light brown sugar packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup (195 g) Cadbury Mini Eggs smashed


  • Preheat oven to 350° F.
  • Line a 9×13 baking dish with parchment paper and set aside.
  • Pour one cup of Cadbury Mini Eggs into a zip top bag, seal it pressing out any air, and then and smash with a rolling pin. Or, you could coarsely chop them. Set aside.
  • In a small bowl, combine flour, baking soda & salt and stir.
    2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
  • In a large bowl, beat butter, sugar, brown sugar and vanilla until creamy.
    1 cup salted butter, 3/4 cup granulated white sugar, 3/4 cup light brown sugar, 1 teaspoon vanilla extract
  • One at a time, add each egg, beating well after each addition.
    2 large eggs
  • In thirds, gradually beat in the flour mixture.
  • Stir in the crushed Cadbury eggs until evenly distributed.
    1 cup Cadbury Mini Eggs
  • Spread into the prepared pan. Press a few whole Cadbury eggs into the top of the cookie dough.
  • Bake for 22-25 minutes, until golden brown and a toothpick inserted into the center comes out cleanly.
  • Let cool completely before cutting into bars.



  • I slice into 21 bars. You can do more or less, depending on how generous you’re feeling.
  • Store leftovers covered at room temperature for up to a week.
  • Bars will freeze well. 


Serving: 1g | Calories: 234kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 248mg | Potassium: 34mg | Fiber: 1g | Sugar: 20g | Vitamin A: 315IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg

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.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

Originally published March 8, 2013; photos updated March 17, 2017. Recipe and photos updated February 29, 2024.

close up of stack of cadbury egg cookie bars
stack of cookie bars with cadbury mini eggs
cookie bars in jelly roll pan

5 from 6 votes (6 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hello from the Bloglovin Hop! This looks absoutely delicious – like a cookie and brownie in one! And of course, cadburry eggs don’t hurt!

  2. 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 😍 😋