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:
Easter Mini Egg Cookie Bars
- 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
- Preheat 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 and line an 8x8 baking dish with tin foil (and/or spray it with non-stick 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.
- Stir in the white chocolate chips and Mini Eggs. Transfer batter to the baking dish and smooth it out.
- Bake for 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 dish for at least 30 minutes. Cut into squares and enjoy.
- These squares will keep in an airtight container for a few days.