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Cadbury Mini Egg Cookie Bars
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5 from 1 vote

Mini Egg Cookie Bars

Perfect Mini Egg cookie bars that are crispy on top, soft and chewy inside, with the delightful crunch of sweet chocolatey Mini Eggs in every bite. A must-make 35-minute Easter tray bake.
Prep Time15 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American, British
Servings: 6 bars
Calories: 453kcal
Author: Helen

Ingredients

  • 60 g unsalted butter room temperature
  • 120 g golden granulated sugar Note 1
  • 1 egg room temperature
  • ½ tsp vanilla essence
  • 150 g plain or all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 160 g Mini Eggs
  • 80 pieces chocolate chips or butterscotch chips of a mixture (equivilant to 3oz)

Instructions

  • Heat your oven to 390F or 200C. Grease a baking dish and line it with parchment/greaseproof paper. (Note 2)
  • Beat the butter and sugar with an electric whisk or stand mixer. Then add the egg and vanilla essence.
  • Mix the flour, baking powder and salt in a separate bowl. Then pour them into the wet mixture and gently mix on a low setting.
  • Add the Mini Eggs and chocolate and/or butterscotch chips and fold them in by hand.
  • Spoon the mixture into the greased baking dish and flatten with the back of a large spoon.
  • Bake for 18-20 minutes until they are golden brown. (Note 3)
  • Let the baked cookie dough cool for 5-10 minutes on the tray and then transfer to a wire rack to cool completely.
  • Cut into squares and enjoy.

Notes

  1. Sugar: You can also use a mixture of brown and white sugar. Please avoid using only white or brown sugar. The cookies will be bland tasting or too rich.
  2. Perfectly baked cookie bars: Will still feel soft to touch, but will harden as they cool.
  3. Baking tin size: The recipe has been tested with a 21cm/8in x 15cm/6in x 4.5cm/2in baking dish.
 
Storage instructions:
The cookies will keep for up to 1 week when stored in an airtight tin or container.
Freezing instructions:
Freezing cookie dough: Form the dough into balls as you would before baking it, place them on a lined baking sheet or plate and freeze. Once they are frozen you can transfer them to a freezer bag or airtight container. Then you just bake them from frozen, adding a minute or two to the cooking time.
Freezing baked cookies: Place them in a freezer bag or airtight container once they have cooled completely with pieces of baking paper between them and freeze. Then let them thaw at room temperature for a few hours and enjoy. 
 
 

Nutrition

Serving: 1bar | Calories: 453kcal | Carbohydrates: 62g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 208mg | Potassium: 103mg | Fiber: 1g | Sugar: 42g | Vitamin A: 358IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 1mg