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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 going to try these this weekend they look delicious and I love the mini eggs. We don’t get them year round in Australia but I was wondering if something like m&ms might work as a substitute when it’s not Easter??? Ohhhh, what about peanut m&ms๐ค๐ฎ
I think M&Ms would work great!! I hope you like them. ๐
Made these without the white chocolate chips for my buddy’s birthday and they were delicious!!!! And super easy to make, which is what I was going for. I appreciate that the recipe calls for melted butter since I never have the patience to let butter soften. Thanks!
You are very welcome, Rachel! Thanks for leaving me a comment. ๐
Woah Natasha! What is the world coming to when you have to start adding a ton of disclaimers to your blog posts?!!!
No disclaimers needed for these beauties in my opinion. They are definitely eye candy that will surely make my tastebuds and my tummy happy as a clam. I just adore how the chocolate eggs provide big speckles of color and texture. So much fun.
Thanks Lynn! I did thoroughly enjoy these. I’d love to make more, but I better hold off for a bit. I didn’t have the healthiest Easter break! ๐ Yeah, the internet can be an “interesting” place. In all seriousness, I’m hoping that by managing expectations I can avoid someone having a disappointing result. I know I’ll never be able to please everyone, but I never want anyone to be angry over one of my recipes.
Finally! A way to enjoy my Cadbury mini eggs that doesn’t involve just shoving them into my face! These bars sound so good, and a great way to use up leftover Easter candy too!
Haha exactly! Hope you enjoy them.
I love your disclaimer Natasha! Yes, we cannot account for the personal preferences of everyone that makes our recipes!
Seriously, though, your cookie bars look fabulous, and I’d eat one or two. I’m the “hard sell” girl that doesn’t do many sweets, but they look yummy! Happy Easter!
Thanks, Tamara!! I’m glad you like the look of the bars… and my disclaimer. ๐
I love that you endure pain for pleasure. That is hilarious. I just hope I can wait until they are baked and ready to go before I hit rock bottom and eat it all up. I think my boys would love these! Plus, it gives me something wonderful to bake with all the extra candy eggs. Cheers –
I’m glad you liked that, Cindy. Life is so hard sometimes. ๐ Hope you guys love these!
Do you think you could double this and put in 9×13 pan?
I think that should work, Karen! ๐
Slightly worried that I might eat all of these before the guests even get to Easter. They look THAT good.
I have the same problem. ๐ Thanks, Karly!!
I love cookie bars but sadly haven’t had them in a while! I especially love cookie bars that have crunchy bits of goodness in them so I would be like you, burning my mouth trying to eat them too soon! And lol, your disclaimer! Look at it this way: you know you’re popular when people start complaining. You’ve made it!
Haha I’m glad you like the disclaimer! I try to tell myself that it comes with the territory. ๐
Can I just say, cookie bars are SO underrated! I saw this and was like, WHEN was the last time I’ve had cookie bars?! I need some!
Thank you, Alisa! And I totally agree. I think they’re also easier to make!