Mini Egg Cookie Bars

Love Cadbury Mini Eggs and cookie bars? Then these easy to make Mini Egg Cookie Bars are for you!

Why We Love It

I always look forward to spring. Sure birds and flowers are nice, but I’m talking more about the candy. That’s when I shop more frequently at my wholesale club because they have giant bags of Easter candy that we absolutely love. Jelly Belly Jelly Beans, Reese’s Peanut Butter Eggs and Cadbury Mini Eggs are at the top of that list.

It’s so easy to eat Mini Eggs by the handful. They are so hard to resist! So when I experimented around a little bit and decided to put some Mini Eggs in a cookie bar–well, let’s just say there was no turning back!

Because seriously what’s not to like about a cookie bar to begin with? Then when Cadbury Mini Eggs are crushed and mixed into one? It’s almost too good to be true.

Why You’ll Love It

If you love Cadbury Mini Eggs and cookie bars as much as we 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 my favorite part of making these is the smashing step. That’s when I get to use a mallet and take out all my aggression on the Mini Eggs (it’s okay, they don’t seem to mind). It really is quite therapeutic. If you have kids, then you know where I’m coming from!

Mini Egg Cookie Bars Ingredients

• 2 sticks butter, melted
• 1 & 1/4 cups light brown sugar, firmly packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 & 1/2 cups Cadbury Mini Eggs, crushed & divided

How to make Mini Egg Cookie Bars

You’ll want to gather the following equipment:

• 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)
• nonscratch serrated knife (a special shout out to mine at the end of this post)
• spatula

Before starting, preheat your oven to 350 degrees.

Melt the butter in a microwaveable safe dish.

Add the melted butter to your large bowl. Then add the brown sugar and mix well.

Next, add the eggs and vanilla. Mix. Then set this bowl aside.

In a separate, medium 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).

Now here’s my favorite part..it’s SMASHING time–à la Gallagher style!!!

Place all of the Mini Eggs in a gallon sized freezer bag and get your mallet.

Kitchen Ready Betty tip: Use a freezer bag because they are thicker. This prevents Mini Egg “dust” from escaping. Thinner bags will puncture much more easily (says the person who learned from experience).

Smash away! I strive for all different sizes. As you can see, some are big and some are small. I like the crunch variety that this offers!

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 of the batter.

I should note that “the more the merrier” with the Mini Eggs. If you’re a super fan, feel free to add more to the batter and to the top!

Bake Mini Egg Cookie Bars in a 350 degree oven for 20-22 minutes. Keep in mind that the longer they bake, the more cake-like they will be. The less they bake, the more they will resemble a blondie.

Allow to cool for 10 minutes. Then loosen from the edges of the pan and cut into squares!

Enjoyed with a scoop of ice cream on top, or simply all on their own, we bet you can’t eat just one!

Mini Egg Cookie Bars Leftovers?

Store in an airtight container. Enjoy within 3-5 days.

I Want Candy! Craving More???

If you love Cadbury Mini Eggs, feel free to double the amount in this recipe.

You could also add some white chocolate chips–or any morsel for that matter. The cookie bar is your oyster (well, sort of). Make it your own!

A Special Shout Out

I would like to give a special shout out to my nonscratch serrated knife, the Fox Run Bakeware Buddy Knife. I got it from Amazon and it has made such a difference! It cuts brownies, cookie bars and any other dessert that is slightly gooey so well. The best part is that it’s nonscratch! This little–but mighty–knife has been a game changer in my kitchen! I simply love it!