Cadbury Egg Cookie Bars (Print Version)

Soft, chewy bars loaded with Cadbury mini eggs and pastel M&Ms, ideal for festive springtime indulgence.

# Ingredients List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, melted and slightly cooled
05 - 1 cup light brown sugar, packed
06 - 1/2 cup granulated sugar
07 - 2 large eggs, at room temperature
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 cup Cadbury mini eggs, chopped
10 - 1 cup pastel M&Ms

# Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, whisk melted butter with brown sugar and granulated sugar until smooth and combined.
04 - Add eggs and vanilla extract, whisking until fully incorporated.
05 - Gradually fold dry ingredients into wet mixture using a spatula, mixing just until combined. Do not overmix.
06 - Gently fold in chopped Cadbury mini eggs and half of the pastel M&Ms.
07 - Spread dough evenly into prepared pan. Sprinkle remaining M&Ms and extra mini egg pieces over top for decoration.
08 - Bake for 23 to 26 minutes, or until edges are golden and center is just set. Do not overbake for soft bars.
09 - Remove from oven and allow to cool completely in pan before lifting out and cutting into bars.

# Expert Tips:

01 -
  • They're soft and chewy without requiring any fussy techniques or temperamental ingredients.
  • The colorful candies make them feel festive and special, but they're honestly just as good in January when no one's watching.
  • You can have them cooling on the counter in under an hour, start to finish.
02 -
  • These bars will seem slightly underdone when you take them out of the oven, and that's exactly right—they continue to set as they cool, and that's where the chewy texture comes from.
  • Chopping the Cadbury eggs instead of using them whole keeps them from sinking to the bottom of the pan and makes every bite more even in texture.
03 -
  • Room-temperature eggs mix in smoothly without scrambling, which creates a silkier batter and a more tender final product than cold eggs ever could.
  • If your bars are sticking to the knife while cutting, dip the blade in hot water and wipe it clean between each cut—it makes the difference between a sloppy cut and a clean edge.
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