Easter Mini Egg Cookie Bars

Name: Easter Mini Egg Cookie Bars
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 8x8 pan
Ingredients: 1/2 cup butter (melted); 1 egg; 1 teaspoon pure vanilla extract; 1 cup brown sugar (packed); 1 teaspoon baking powder; 1 cup all purpose flour; 1/4 cup white chocolate chips; 1 cup Cadbury Mini Eggs

April 10, 2017 38 Comments

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Let’s do something fun for Easter! These Easter Mini Egg cookie bars are a fun and decadent way to eat your Cadbury Mini Eggs. They’re soft, melty, and totally addictive.

These cookie bars are a little crunchy around the edges and on top, and they’re soft and moist in the middle.

The insides of 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 really painful, but these cookie bars were really good. The second time I made these, I actually started spooning it right out of the pan while it was still hot. That’s when I knew I hit rock bottom.

Keeping these around is dangerous. 😉 Clearly, I have no patience. The hardest part of making these cookie bars is waiting for them to cool enough to cut them into squares. Obviously I failed the second time around.

Calories don’t count on Easter, so here we go! Balance is the spice of life.

If you’re a regular reader of my blog (thank you!), you may recall that I was a part of a St. Patrick’s Day blogger roundup a few weeks ago. It was fun, so I decided to participate in the Easter one too. Here’s some more great ideas for Easter from some of my best blogging buddies:

Spring Roasted Carrot Noodle Salad with Thyme Vinaigrette from No Spoon Necessary

Earn Serious Bunny Points, And Make Easter Basket Cupcakes from The Sweet Nerd

Mini Egg Chocolate Bundt Cake from Girl Heart Food

Maple Bacon Deviled Eggs from Beyond Mere Sustenance

Lemon Curd Pavlova from Seasons and Suppers

Cookie Cutter Chocolates from Contemplating Sweets

Blood Orange Wheat Ale Pound Cake with Blood Orange Glaze from Beer Girl Cooks

Ham and Cheese Scones from Kevin is Cooking

Marbled Easter Egg Truffles from Sugar Hero

Angel Food Cupcakes with Compote Filling from Meg is Well

Easter Hazelnut Meringue Layer Cake from From Scratch Mostly

Spring Green Salad with Asparagus from Seasonal Cravings

Before I get to the recipe…

I’ve learned recently that it’s wise to manage expectations when it comes to baking. I’ve had some controversy surrounding my “edible” cookie dough post, so now I’m going to start putting disclaimers so I don’t get people yelling at me when the recipe doesn’t turn out the way they think it should. I mean I’ll probably still get some people yelling at me since this is the internet, but at least I’m trying here. 😛

You’ll like these cookie bars 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

I baked these for 30 minutes. Everyone’s oven is a little different, but that’s the ballpark figure. They’re done when a toothpick inserted comes out (mostly) clean… just make sure that globs of raw batter aren’t stuck to it. These can really stick to the pan, so make sure you grease the pan and/or line it with foil or parchment paper, then even go so far as to grease the foil with some non-stick spray if you want.

Here’s a quick video of how to make these if you’re interested:

Will you make these Easter Mini Egg cookie bars? I see Mini Eggs are now available year-round… so why limit yourself to just Easter?! 😉

Aaaand the recipe:

5 from 1 vote