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Do something fun for Easter and make these super easy Easter Mini Egg cookie bars! This recipe is soft, melty, addictive, and a decadent way to eat your Cadbury Mini Eggs.
Try my Snickers Salad or Easter Chocolate Covered Strawberries next.
Why you’ll love it
Keeping these cookie bars around is dangerous. 😉 They’re a little chewy around the edges and on top, and they’re soft in the middle. The Mini Eggs become nice and molten, especially if you can’t resist sneaking a piece when they’re still a bit warm!
I have super sensitive teeth that do not react well to sweets, but I still went to town on these. It was painful, but these Easter cookie bars are really good. I’m confident you’ll devour them too… the hardest part is waiting for them to cool enough to cut them into squares!
What you’ll need
- Butter – use unsalted
- Egg – we’re using a large one to bind everything. Ideally, it should be room temperature.
- Vanilla extract – go for the pure kind, not artificial, for best results
- Sugar – I use dark brown sugar, but you can use light if you prefer
- Baking powder – it’s a leavening agent to add those air pockets for less density
- Flour – we’re using all purpose flour
- White chocolate chips – for added flavor and texture
- Cadbury Mini Eggs – the star of the show!
Make these if…
Even if it goes without saying, these babies are very sweet, and I wouldn’t have it any other way! But just to be sure, you should only make these if:
- You like soft, fairly dense cookies.
- You like cookies that have that under-baked taste/texture.
- You like Cadbury Mini Eggs.
- You like white chocolate.
- You like sweet cookie bars.
Helpful tips
- Gently spoon the flour into the measuring cup, then level the top flat with a knife. You don’t want to pack it in and end up with too much flour.
- Bake these in a non-stick metal baking pan. You’d need to reduce the oven temp and add extra time on for ceramic or glass baking dishes, and the corners will likely overcook before the middle is cooked, so it’s not ideal.
- Test early since ovens vary. They’re done when a toothpick comes out mostly clean. And make sure to grease the pan well!
How to make Mini Egg cookie bars
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat your oven, and move the rack to the middle. Melt the butter in a microwave-safe large bowl. Let it cool. Line a greased baking pan, or use a non-stick one with cooking spray.
To the bowl, add the egg, vanilla, and sugar. Combine well, then stir in the flour and baking powder (don’t over-stir it). Add in the white chocolate chips and mini eggs.
Transfer the batter to the baking dish, and smooth it evenly. Bake until a toothpick comes out mostly clean. Let it cool, cut it into squares, and enjoy.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s the specific baking dish I use and silicone oven mitts in fun colors.
- I’m a big fan of Le Creuset silicone spatulas.
- I keep my flour and sugar in these airtight pantry containers for freshness.
Substitutions and variations
- You could omit the white chocolate chips if you wish.
- If you want to do something a little crazy, scoop it out when it’s still warm and eat it in a bowl with some ice cream. It’ll be messy in a good way (and easier than cutting it into squares)!
Leftovers and storage
- These squares will keep in an airtight container for a few days.
- To freeze baked cookie bars, layer them between parchment paper in an airtight container. Make sure they’re completely cooled first, though, to avoid freezer burn!
- You can even wrap the whole container in foil to keep moisture out. Freeze for up to 3 months.
If you made these chocolate egg cookie bars, I’d love it if you left a star rating and review below! Or you can tag me on Instagram so I can see how pretty yours turned out.
Easter Mini Egg Cookie Bars
Ingredients
- 1/2 cup butter
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup (packed) brown sugar
- 1 teaspoon baking powder
- 1 cup all purpose flour
- 1/4 cup white chocolate chips
- 1 cup Cadbury Mini Eggs
Instructions
- Preheat your oven to 350F. Move the rack to the middle position.
- Melt the butter in a large, microwave-safe bowl. Let it cool for a few minutes while you prepare/measure out the rest of the ingredients. Line a greased 8×8 baking pan with tin foil or parchment paper or use a non-stick baking pan with some cooking spray.
- Add the egg, vanilla, and sugar to the bowl and stir until it's combined, then stir in the baking powder and flour until smooth. Try not to over stir it.
- Stir in the white chocolate chips and Mini Eggs. Transfer the batter to the baking pan and smooth it out.
- Bake for 25-30 minutes, or until a toothpick comes out (mostly) clean. You don't want gobs of raw batter stuck on it, basically. Let cool in the baking pan for at least 30 minutes. Cut into squares and enjoy.
Notes
- As ovens and baking pans can vary, test at around 25 minutes (especially if using a darker metal baking pan) and add more time if needed.
- These are pretty sticky if you don’t use a non-stick metal baking pan, so don’t skip the step of lining it! To line an 8×8 pan with parchment paper, cut a square that’s a bit larger than the pan, then cut 2-inch slits in the corners, and press it into the greased pan. You can leave a bit of an overhang that works as handles so you can easily take it out of the pan when it’s done and then cut it into squares.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’m not sure if it was because I had to use gluten free flour but found this recipe a little too sweet.
Love this recipe so much! I have switched up the add-ins, but always need to double because of how popular they are! My friends request these. Thanks so much for your delicious recipes!
You’re very welcome, Lauren! 😀
These cookie bars are now one of my favourite Easter traditions. I don’t make them more often because I just want to eat them all as soon as they’re out of the oven.
Yay!!! Relatable haha. Thanks, Rachel!
Avid home baker here! These are the best things I’ve baked in awhile! Doubled the recipe and baked in a 9×13 casserole dish for about 45 minutes. Wow! They didn’t last long!
Yay!! I’m so happy to hear it!! Thanks for your review, Elizabeth.
Excellent treat!
Thank you!! 😀
Could you substitute chopped up Robin’s eggs? I don’t love Cadbury mini eggs (probably the only person I know who doesn’t!)
Hi! I am not sure I’ve tried Robin’s eggs before, but if they’re a similar candy, I don’t see why that wouldn’t work. 🙂 Let me know!
Do you have to add the white choc chips ?
Not if you don’t want to.