If you love cookie bars and can’t resist those classic mini Cadbury Eggs, then it’s time to bring them together in the most delicious way with these irresistible Cadbury Egg Cookie Bars! Trust me—you’re going to be so glad you did.
These bars are hands down my favorite chocolate chip cookie bars because they turn out perfectly soft, thick, and tender every single time—never dry or crumbly. Plus, they’re loaded with chocolate and those crunchy, candy-coated Cadbury eggs that make every bite feel extra special.
Not only are these Easter cookie bars incredibly easy to make, but they’re also perfect for feeding a crowd. Whether you’re hosting a holiday gathering or just want a fun seasonal treat, this recipe is guaranteed to be a hit. I promise—everyone will fall in love with these festive, bakery-style cookie bars!
If you love baking for holidays and need another easy Easter idea you need to try these no bake Easter Bird Nests next!
Ingredients
- unsalted butter
- granulated sugar
- brown sugar
- milk
- eggs
- vanilla extract
- all purpose flour
- cornstarch
- baking soda
- baking powder
- salt
- semi sweet chocolate chips
- Mini Cadbury Eggs
See exact quantities in recipe card below.
Instructions
First, preheat your oven to 325°F and generously spray a standard half sheet pan (13x18) with nonstick spray; set it aside. Add all of the mini eggs to a large baggie sealed tightly. Using a rolling pin gently hit the candies until broken into pieces. Watching not to pulverize them. You just want candy chunks. In a large mixing bowl, combine the butter and sugars and mix on medium speed until smooth and creamy. Next, add in the eggs, milk, and vanilla extract, mixing until fully incorporated. Then, add the dry ingredients and mix just until mostly combined. Gently fold in the chocolate chips and 1 cup of the mini Cadbury Egg pieces, being careful not to over mix.
Now, turn the dough out onto your prepared baking sheet and begin spreading it evenly—take your time, it will all fit! A helpful tip: spray your fingers with cooking spray to make pressing the dough into the pan easier and less sticky. Or use a firm and large frosting spreader. Once smooth, sprinkle some of the candy pieces and extra chocolate chips over the top and gently press them in using a spreader or butter knife.
Bake for 25 minutes, then begin checking for doneness. You may need up to 33 minutes, but it’s best to slightly underbake them, as the bars will continue to cook a bit in the pan after being removed from the oven. Mine are usually done baking at 27 minutes. They may appear puffy at first—if so, you can gently tap the pan on the counter to help them settle. Finally, sprinkle some chocolate chips and remaining candies on top, let them cool completely, and then slice into bars.
Top Tip
When crushing the candies place them all into a ziplock and use a rolling pin to crush the candies. Be sure not to pulverize the candies, you want large pieces too for the bars.
EQUIPMENT
A well stocked kitchen makes baking so much more fun! A good quality sheet pan is essential for this recipe and so many more recipes. Here is an affiliate link to my FAVS! You definitely need to check out this pan! It is so worth it! And if you don't have a sheet pan cover...its a must!
WHY?
If you are wondering why you need to make these instead of regular cookies....these can feed a crowd! It will serve 24 good sized bars and up to 36 for smaller bars! No running back and forth to the oven and scooping dough. This is one and done and so easy for those busy days!
FAQs
I promise there is...trust me. Take your time and smooth it out with a spreader. Another way I also like to spread th dough is to use cooking spray on my fingers and spread it that way as well.
It's all about the presentation. It makes this look more like a finished cookie bar.
When they are done you should see a nice golden color all over and little cracks. The edges will be slightly darker. Mine usually take 27 minutes. They will finish baking for a few minutes in the hot pan. If you stick a toothpick in, yes it will be gooey. Just like any cookie. Just trust the process 🙂
Cadbury Egg Cookie Bars
Equipment
Ingredients
- 1 cup unsalted butter very soft, almost melted
- 1 cup granulated sugar
- 1 ½ cups brown sugar packed
- 2 Tbsp. milk whole is best
- 3 large eggs room temperature
- 1 Tbsp. pure vanilla extract
- 3 ½ cups all purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup semi sweet chocolate chips (I use semi sweet but use your favorite)
- 9 ounce package Mini Cadbury Eggs crushed and divided
- ¼ cup semi sweet chocolate chips to sprinkle on top after baking, but not necessary
Instructions
- Preheat the oven to 325°F. Spray a standard half sheet pan with nonstick spray (size is 13x18) and set aside. Add all of the mini eggs to a large baggie sealed tightly. Using a rolling pin gently hit the candies until broken into pieces. Watching not to pulverize them. You just want candy chunks.
- Add the butter and sugars together in a mixing bowl and mix on medium speed until smooth. Add the milk, eggs and vanilla. And mix until combined. Add the dry ingredients. Mix until mostly combined. Add the chocolate chips and 1 cup of the crushed candies in and fold just until combined. Add the batter to the prepared baking sheet. Spread evenly until smooth. All of the batter will fit perfectly, it just takes smoothing. (see note)Add all or some of the crushed mini eggs on top and smooth in with a spreader or butter knife. Saving some candies and chocolate chips for after baking really make these look professional.
- Bake for 25-35 minutes. I start checking at 23 minutes. You will want to lightly underbake because these cook in the pan a tiny bit after removing from oven. The cookie edges should be golden, but not brown and the center should be a light golden color. They will be a little puffy at firs, but will settle. Tapping them gently on the counter will help them to settle. Sprinkle the remaining chips and Cadbury Eggs on top. Cool completely and cut.
Sidney says
Soooo tasty! Made these for my mom and little brother and they LOVED them!
Misty Tannery says
So glad you liked them! They are definitely a favorite!
Eva Filer says
We are hosting both sides of the family this year, and I didn't think I would have time to make a bunch of batches of cookies. This is an amazing find. I cannot wait to try them!
Misty Tannery says
I hope they love them!
Courtney says
A sheet pan cookie is genius! Loved how chewy these were and the mini eggs made them extra special.
Misty Tannery says
So glad you liked them! They are a favorite for sure!
Leanne says
Blondies are my favorite, and this is basically like an Easter Blondie! I thought I would make a batch before Easter as a trial run *wink wink. They were absolutely amazing! I think I might need a few more trial runs before Easter lol.
Misty Tannery says
They certainly are worth making a few trial runs! Glad you liked them so much!
Madhu says
These sound so good. I love anything with mini Cadbury Eggs mixed into cookie bars. Definitely saving this for Easter baking!
Misty Tannery says
You will love them!!
Abi says
I love how simple they and easy to make these bars, and they turn out perfect every time. Such a great treat for Easter treat!
Misty Tannery says
So glad you like them!
Katrina says
Oh, I love the idea of a giant sheet pan cookie bar. The best part about this is all the crispy-edged sides! I can't wait to try this for Easter.
Misty Tannery says
I hope you love it as much as we do!
Therese says
These look so good, I can't wait to make them for Easter. I might have to do a test run this week!
Misty Tannery says
You will not regret that test run!