So when I first made this buttery cookie bar recipe for an Easter get together and decided to put some crushed mini eggs in it–well, let’s just say there was no turning back!
Because seriously what’s not to like about a perfectly soft, moist and chewy cookie bar to begin with? Toss in some crushed Cadbury Mini Eggs, and it’s almost too good to be true.
If you love Cadbury Mini Eggs and gooey, buttery crisp chocolate chip cookies as much as I do, then there’s probably no need to sell you on these delicious and easy to make Mini Egg Cookie Bars.
I will say though that an added perk to making these is the smashing step. That’s when you get to use a mallet and take out all your aggression on the mini eggs, which are so much better crushed in this recipe.
It really is quite therapeutic!
Mini Egg Cookie Bars Ingredients
For a full list of ingredients and measurements, see the printable recipe card below
- butter–the key to creamy, melt in your mouth, cookie bars
- brown sugar–firmly pack it for best results; I use light brown for a great flavor, but you can use dark brown
- eggs–you can’t have gooey and moist cookie bars without these!
- pure vanilla extract–this is much richer and more flavorful that imitation vanilla extract
- all-purpose flour–rather than pouring or scooping, gently spoon the flour into your measuring cup and then level it with a knife for best results
- baking powder & salt–leavening agents to make the dense cookie bars rise ever so slightly
- Cadbury Mini Eggs–they’re best in this recipe when crushed, and they’re the only chocolate I add to the bars so that I can really appreciate the taste, but feel free to add some additional chocolate chips or white chocolate chips if you’re looking for added texture and sweetness
Click here for a list of equipment needed for this recipe
- 13×9 nonstick pan
- small pot with lid or microwaveable safe dish
- large mixing bowl
- medium mixing bowl
- mixing spoons
- measuring cups
- measuring spoons
- mallet
- gallon size freezer bag
- parchment paper (optional)
- non-scratch serrated knife
- spatula
How to Make Mini Egg Cookie Bars
Fore more detailed instructions, see the printable recipe card below
- Melt the butter. and add it to a large mixing bowl.
- Add the brown sugar and mix well. Then add the eggs and vanilla; mix.
- In a separate bowl, mix the flour, baking powder and salt. Then add this mixture to the large bowl. Stir until JUST COMBINED (it’s okay if it’s a little lumpy). If you overstir, the batter will become too cake-like.
- Place all of the mini eggs in a gallon sized freezer bag. Use a mallet to crush them.
- Add 1 cup of the crushed mini eggs to the large bowl and mix until just combined.
- Spread this mixture into your prepared 13×9 pan. (You may choose to line your pan with parchment paper first for easier removal.)
- Then gently push the remaining crushed Mini Eggs into the top and bake.
Helpful Tips for this Recipe
- If you really, really love Cadbury Mini Eggs, feel free to double the amount in this recipe!
- When crushing the mini eggs, use a freezer bag. This thicker style bag prevents Mini Egg “dust” from escaping. (Thinner bags will puncture much more easily.)
- I strive for all different sizes when smashing. As you can see from the pictures, some pieces are big and some are small. I like the crunch and texture variety that this offers!
- I generally bake these for 20-22 minutes. Keep in mind that the longer Mini Egg Cookie Bars bake, the more cake-like they will be. The less they bake, the more they will resemble a blondie (but of course, bake them long enough so that they’re not too ooey gooey and are safe to eat). As a general rule of thumb, you want the tops and edges to be golden brown and buttery crisp, with a soft and chewy, dense interior.
- Always use a metal, non-stick pan for cookie bar recipes.
Enjoyed with a scoop of ice cream on top, or simply all on their own, we bet you can’t eat just one!
Storing Mini Eggs Cookie Bars
Store in an airtight container. Enjoy within 3-5 days. No need to refrigerate. Storing them with a slice of bread helps to prevent dryness.
You may freeze the cookie bars after they bake and have cooled completely. Store in freezer safe packaging for up to 2 months. Thaw overnight in the fridge and enjoy!
What to Serve with Cadbury Mini Egg Bars
Mini egg bars are a welcome addition to any springtime dessert table! I’ve served them alongside Strawberry Pear Spring Torte, Strawberry Pretzel Delight and Mini Lime Cheesecakes.
For other Easter and spring recipes, see Asparagus Canapés, Asparagus Tomato Salad, and Creamy Cheesy Carrot Casserole, and Pickled Red Beet Salad.
Mini Egg Cookie Bars
Description
A buttery, soft and chewy cookie bar gets even better when crushed Cadbury Mini Eggs are mixed in! If you love cookie bars and Mini Eggs, this recipe is a MUST try. This also makes a great Easter or springtime treat!
Mini Egg Cookie Bars
How to Make Mini Egg Cookie Bars:
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Preheat oven to 350 degrees.
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Melt butter in microwaveable safe dish. Then add the melted butter to a large mixing bowl.
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Add the brown sugar and mix well.
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Next, add the eggs and vanilla; mix. Set bowl aside.
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In a separate medium bowl, mix the flour, baking powder and salt. Stir until just combined; then add this mixture to the large bowl.
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Place the Mini Eggs in a gallon sized freezer bag. Using a mallet, crush the eggs into a variety of different sizes.
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Add 1 cup of the crushed Mini Eggs to the batter. Mix until just combined.
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Spread the batter into a prepared 13x9 baking pan. You may choose to line it with parchment paper first for easier removal.
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Gently push the remaining crushed Mini Eggs into the top of the batter.
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Bake in a preheated 350 degree oven for 20-22 minutes. Let cool 10 minutes before cutting into squares and serving.
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Store any leftovers in an airtight container. Enjoy within 3-5 days. You can also freeze the baked cookie bars for up to 2 months; defrost overnight in the fridge.
Note
- If you really, really love Cadbury Mini Eggs, feel free to double the amount in this recipe!
- When crushing the mini eggs, use a freezer bag. This thicker style bag prevents Mini Egg "dust" from escaping. (Thinner bags will puncture much more easily.)
- I generally bake these for 20-22 minutes. Keep in mind that the longer Mini Egg Cookie Bars bake, the more cake-like they will be. The less they bake, the more they will resemble a blondie (but of course, bake them long enough so that they're not too ooey gooey and are safe to eat). As a general rule of thumb, you want the tops and edges to be golden brown and buttery crisp, with a soft and chewy, dense interior.
