Cadbury Egg Cookie Bars (View Print Version)

Soft, chewy bars packed with Cadbury mini eggs and colorful pastel M&Ms for festive snacking.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, melted and slightly cooled
05 - 1 cup light brown sugar, packed
06 - 1/2 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 cup Cadbury mini eggs, chopped
10 - 1 cup pastel M&Ms

# Method:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, whisk melted butter with brown sugar and granulated sugar until smooth and combined.
04 - Add eggs and vanilla extract to the butter mixture, whisking until fully incorporated.
05 - Gradually fold dry ingredients into wet mixture using a spatula, mixing just until combined without overmixing.
06 - Gently fold in chopped Cadbury mini eggs and half of the pastel M&Ms into the dough.
07 - Spread dough evenly into prepared pan. Sprinkle remaining M&Ms and additional mini egg pieces over the top for decoration.
08 - Bake for 23 to 26 minutes, or until edges are golden and center is just set. Avoid overbaking to maintain soft texture.
09 - Remove from oven and allow to cool completely in pan before lifting out and cutting into individual bars.

# Expert Advice:

01 -
  • They're thick, chewy, and satisfying without being fussy—no creaming butter or complicated steps.
  • The Cadbury mini eggs add pockets of milk chocolate bliss that surprised everyone who tried them.
  • One batch makes enough to share, which is honestly the best part of any recipe.
02 -
  • Overbaking is the enemy here; even two minutes too long turns them from chewy to cake-like, so set a timer and don't leave the kitchen.
  • Room-temperature eggs really do matter—cold eggs won't blend smoothly into the butter mixture, and you'll end up with a bumpy, uneven texture.
03 -
  • Line your pan with parchment paper and leave overhang on all sides—it's the quickest way to get uniform bars without wrestling them out of the pan.
  • Don't skip whisking the melted butter and sugar together; this creates the foundation for that soft, chewy texture that makes these bars irresistible.
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