Let’s do something fun for Easter! These Easter Mini Egg cookie bars are a delicious and indulgent way to enjoy Cadbury Mini Eggs. They bake up soft and slightly gooey in the center with a crisp top and edges, and the Mini Eggs soften and melt into little pockets of chocolate.
The bars are slightly crisp at the edges and on top, while remaining tender and moist inside. If you cut into them while they’re still warm, the Mini Eggs melt into creamy little spots—irresistible if you can’t help sneaking a piece right from the pan.
I have sensitive teeth that don’t love sweets, but I couldn’t resist these—painful and worth it. The second time I made them I scooped warm batter straight from the pan, which is how I discovered just how tempting they are. Keep them around at your own risk.
Patience is the hardest part: let the pan cool long enough to cut neat squares. If you’re anything like me, you’ll be tempted to dig in early. Calories don’t count on holidays—so enjoy and remember balance is key.
Want other ideas? Try my Vegan Gingerbread Cookie Bars or Lemon Cake Mix Cookies next.
You’ll like these cookie bars if:
- You enjoy soft, slightly dense cookies
- You prefer cookie bars with an under-baked texture
- You love Cadbury Mini Eggs
- You like white chocolate
- You have a sweet tooth
I baked mine for 30 minutes, which is a good guideline, though ovens vary. They’re done when a toothpick inserted in the center comes out mostly clean—just avoid large globs of raw batter. These can stick, so grease the pan and line it with foil or parchment; lightly greasing the paper or foil helps release the bars cleanly.
Will you make these Easter Mini Egg cookie bars? Mini Eggs are now available year-round, so there’s no need to wait for Easter!
Aaaand the recipe:
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
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Preheat the oven to 350°F (175°C) and position the rack in the middle.
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Melt the butter in a large microwave-safe bowl and let it cool for a few minutes. Grease an 8×8-inch baking pan and line it with parchment paper or foil, or use a non-stick pan sprayed lightly.
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Whisk the egg, vanilla, and brown sugar into the melted butter until combined. Stir in the baking powder and flour until the batter is smooth—avoid over-mixing.
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Fold in the white chocolate chips and Cadbury Mini Eggs, then transfer the batter to the prepared pan and spread it evenly.
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Bake for 25–30 minutes, or until a toothpick inserted comes out mostly clean (no large clumps of raw batter). Allow the bars to cool in the pan for at least 30 minutes before using the parchment overhang to lift them out and cut into squares.
Notes
- Ovens and pans vary; check around 25 minutes and add time if needed, especially with dark metal pans.
- These bars can stick if the pan isn’t well-lined. To line an 8×8 pan with parchment, cut a square slightly larger than the pan, snip 2-inch slits at the corners, press it in, and leave an overhang so you can lift the baked slab out easily.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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