Cadbury Egg Cookie Bars

5 from 8 votes

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!

Prep Time10

Cook Time22

Total Time32

Course: Dessert

Cuisine: American

Keyword: bars, cadbury mini eggs, chocolate chip, sheet pan cookie bars

Servings:

Calories: 262kcal

Author: Misty Tannery

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.

Notes

I like to use a cake spreader to spread as the batter is thick. I also like to spray my finger with cooking spray and press that way.

Allow to cool for 20 minutes before cutting. It will be easier to cut this way.

These can be cut into 30 squares or 24 larger squares. Perfect for any gathering!

Nutrition