Introduction

These Cadbury Egg Cookie Bars are a delightful treat that combines the crunch of mini Cadbury eggs with rich chocolate chips in a chewy, buttery base. Perfect for springtime or any occasion, they bake up golden and irresistible.

Cadbury Egg Cookie Bar Recipe - Recipe Image

Ingredients

1 cup (200g) crushed Cadbury mini eggs
1 cup (240g) mini chocolate chips
1 cup (222g) salted butter
1 cup (246g) brown sugar
1/2 cup (115g) granulated sugar
1 egg
1 tsp vanilla
2 cups (304g) all-purpose flour
1/2 cup (50g) rolled oats
1 tsp baking soda
1/2 tsp salt

Instructions

Step 1: Preheat the oven to 350°F (180°C). Spray a 9×13-inch pan with non-stick spray and set aside.
Step 2: Measure out the crushed Cadbury mini eggs and mini chocolate chips. Set them aside.
Step 3: In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until smooth, light in color, and fluffy, about 2 minutes.
Step 4: Scrape down the sides of the bowl, then mix in the egg and vanilla until fully combined.
Step 5: Add the flour, rolled oats, baking soda, and salt to the bowl. Start mixing slowly.
Step 6: When the flour mixture is about halfway incorporated, add the crushed Cadbury mini eggs and mini chocolate chips. Continue mixing just until the flour is fully incorporated, avoiding overmixing.
Step 7: Gently press the cookie dough evenly into the prepared pan.
Step 8: Bake in the preheated oven for 18–20 minutes, or until the bars have risen and the edges are golden brown.
Step 9: Allow the cookie bars to cool completely in the pan before cutting into squares.
Step 10: Enjoy your delicious Cadbury Egg Cookie Bars!

Tips & Variations

For extra texture, swap half the rolled oats for quick oats or add chopped nuts like pecans or walnuts.
Use white chocolate chips instead of mini chocolate chips for a sweeter, creamier taste.
Make sure not to overmix the dough after adding flour to keep the bars tender and chewy.

Storage

Store the cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate up to a week or freeze for up to 2 months. Reheat in the microwave for 10–15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini ones?

Yes, regular chocolate chips can be used, but mini chips distribute more evenly throughout the bars for consistent chocolate in every bite.

Can I substitute the Cadbury mini eggs with another candy?

Absolutely! You can try crushed other chocolate candies or even M&M’s for different flavors and colors, though the texture and sweetness may vary slightly.

Cadbury Egg Cookie Bar Recipe

Print Recipe

★★★★★

4.5 from 115 reviews

These Cadbury Egg Cookie Bars are a delightful treat combining crushed Cadbury mini eggs and chocolate chips in a rich, buttery cookie base with rolled oats for added texture. Baked to golden perfection, these bars offer a perfect balance of sweetness and crunch, ideal for Easter celebrations or any candy lover’s craving.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: 33-35 minutes
Yield: 12–16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Candy and Chips

1 cup (200g) crushed Cadbury mini eggs
1 cup (240g) mini chocolate chips

Wet Ingredients

1 cup (222g) salted butter
1 cup (246g) brown sugar
1/2 cup (115g) granulated sugar
1 egg
1 tsp vanilla extract

Dry Ingredients

2 cups (304g) all-purpose flour
1/2 cup (50g) rolled oats
1 tsp baking soda
1/2 tsp salt

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Spray a 9×13 inch baking pan with non-stick spray to prevent sticking and set it aside.
Measure Candy and Chocolate Chips: Measure out 1 cup of crushed Cadbury mini eggs and 1 cup of mini chocolate chips and set them aside for later mixing.
Cream Butter and Sugars: In the bowl of a stand mixer, cream together 1 cup salted butter, 1 cup brown sugar, and 1/2 cup granulated sugar until the mixture is smooth, light in color, and fluffy, which should take about 2 minutes.
Add Egg and Vanilla: Scrape down the sides of the bowl, then mix in 1 egg and 1 teaspoon of vanilla extract until fully incorporated.
Add Dry Ingredients: Stop the mixer, then add 2 cups all-purpose flour, 1/2 cup rolled oats, 1 teaspoon baking soda, and 1/2 teaspoon salt. Begin mixing slowly to combine.
Incorporate Candy and Chips: When the flour mixture is about half incorporated, add the crushed Cadbury mini eggs and mini chocolate chips to the mixer. Continue mixing until the dough is fully combined, being careful to avoid over mixing.
Press Dough into Pan: Gently press the cookie dough evenly into the prepared 9×13 inch baking pan.
Bake: Bake in the preheated oven for 18-20 minutes or until the bars have risen and edges turn golden brown.
Cool and Serve: Allow the cookie bars to cool completely in the pan before cutting into bars. Store leftovers in an airtight container to maintain freshness.

Notes

Be careful not to over mix after adding flour to prevent tough cookie bars.
If crushed Cadbury mini eggs are not available, substitute with other candy-coated chocolate eggs or chopped milk chocolate candies.
Fully cooling the bars before cutting helps prevent them from crumbling.
Use salted butter as specified for balanced flavor; unsalted butter can be used, but adjust salt accordingly.
These bars are best stored in an airtight container at room temperature for up to 5 days.

Keywords: Cadbury Egg, cookie bars, Easter cookies, chocolate chip bars, baked candy cookies, holiday dessert