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mini egg cookie bars
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Mini Egg Cookie Bars (Cadbury Egg Cookie Bar)

These Mini Egg Cookie Bars are packed with crushed Cadbury Mini Eggs and mini chocolate chips in every single bite! Soft, chewy, and perfectly buttery, they are the ultimate spring treat for any Cadbury lover. One pan, no fuss, pure nostalgia.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 16 bars
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 200g crushed Cadbury Mini Eggs plus extra for topping
  • 1 cup 240g mini chocolate chips plus extra for topping
  • 1 cup 222g salted butter, softened
  • 1 cup 246g brown sugar, packed
  • ½ cup 115g granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 cups 304g all-purpose flour (spooned and leveled)
  • ½ cup 50g rolled oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Equipment

  • 1 9×13-inch baking pan

Method
 

  1. Preheat and prep: Preheat oven to 350°F (180°C). Spray a 9×13 pan with nonstick spray.
  2. Crush eggs: Place Cadbury Mini Eggs in a zip-top bag and gently crush with a rolling pin until you have a mix of small pieces and chunks. Set aside.
  3. Cream butter and sugars: In a stand mixer, beat softened butter, brown sugar, and granulated sugar on medium-high until light, fluffy, and pale, about 2 minutes.
  4. Add egg and vanilla: Add egg and vanilla, mixing until fully combined. Scrape the bowl well.
  5. Add dry ingredients: Add flour, rolled oats, baking soda, and salt. Mix on low until halfway incorporated.
  6. Add mix-ins: Add crushed Mini Eggs and mini chocolate chips. Continue mixing on low just until flour disappears and mix-ins are evenly distributed. Do not overmix.
  7. Press into pan: Transfer dough to prepared pan. Press into an even layer. Gently press extra crushed eggs and chocolate chips on top if desired.
  8. Bake: Bake for 18-20 minutes, until edges are golden brown and center still looks soft.
  9. Cool completely: Let bars cool completely in the pan on a wire rack before slicing.
  10. Serve: Slice into bars and enjoy!

Notes

  1. Soft butter is essential for proper creaming. Leave it out for at least 1 hour before starting.
  2. Measure flour correctly: Spoon into the measuring cup and level, or use a kitchen scale (304g).
  3. Do not overbake! The center should look soft when you pull them out. They will continue setting as they cool.
  4. Cool completely before cutting for clean slices. Warm bars will crumble.
  5. Save some mix-ins for the top to make your bars look extra beautiful.
  6. Storage: Store in an airtight container at room temperature for up to 5 days.
  7. Freezer option: Freeze baked bars or unbaked dough for up to 3 months.