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These Cadbury Egg Cookie Bars are soft, chewy dessert bars packed with pastel M&M’s, crushed Cadbury mini eggs, and melty chocolate chips. Baked in a pan and sliced into squares, they’re one of the easiest Easter desserts to make and perfect for sharing at spring gatherings.
Every year, people wait for spring just so they can grab a bag of Cadbury mini eggs. That creamy chocolate center wrapped in a crunchy candy shell is hard to resist, and it becomes even better when mixed into a rich brown butter cookie base.
These festive cookie bars combine everything we love about chocolate chip cookies with colorful Easter candy for a fun and nostalgic dessert. Whether you’re baking for an Easter celebration, filling candy baskets, or just looking for a creative way to use leftover Easter candy, these Cadbury egg cookie bars are guaranteed to be a crowd favorite.
Since you are here and love cookie recipes, check out this Easy Cadbury Egg Easter Blondies, these Mini Cadbury Egg Cookies, or this Giant Cadbury Mini Egg Skillet Cookie Recipe.
Table of Contents
- The Best Easter Cookie Bars for Using Leftover Easter Candy
- Ingredients You’ll Need
- How to Make Cadbury Egg Cookie Bars
- Tips and Tricks for the Best Results
- Tips for Cutting Perfect Cookie Bars
- Why you need to make these Cadbury Egg Easter Cookie Bars
- Frequently asked questions – FAQ
- Cadbury Egg Chocolate Chip Easter Cookie Bars Recipe
The Best Easter Cookie Bars for Using Leftover Easter Candy
If you’re searching for an easy Easter cookie bars recipe, these Cadbury egg cookie bars are a perfect choice. Instead of scooping individual cookies, the dough is baked in a pan and sliced into thick, chewy bars filled with pastel M&M’s, chocolate chips, and crunchy Cadbury mini eggs.
What Are Cadbury Egg Cookie Bars?
Cadbury egg cookie bars are chewy chocolate chip cookie bars filled with crushed Cadbury mini eggs and Easter candy. Instead of scooping individual cookies, the dough is baked in a pan and sliced into squares, making them an easy Easter dessert to share.
They’re similar to chocolate chip cookie bars but loaded with Easter candy like Cadbury mini eggs and pastel M&M’s for a festive spring twist. These Cadbury egg bars are perfect for Easter dessert tables, bake sales, or using leftover Easter candy.
Ingredients You’ll Need
- All-Purpose Flour: provides structure to the bars and helps them hold their shape.
- Baking Soda: acts as a leavening agent to give the bars a slight lift.
- Salt: enhances the flavor and balances the sweetness.
- Unsalted Butter: adds richness to keep the bars soft and chewy. You want to brown it first, then cool it to room temperature.
- Granulated Sugar and Light Brown Sugar: sweetens the bars and contributes to a crispy texture on the edges.
- Vanilla Extract: enhances the overall flavor and brings out the chocolate notes.
- Large Eggs: bind the ingredients together. You want them to be room temperature.
- Semi-Sweet Chocolate Chips: deliver melty pockets throughout the bars.
- Pastel Easter M&M’s: add color, crunch, and a festive touch.
- Crushed Cadbury Mini Eggs (the candy-coated ones): provide extra crunch and bursts of chocolate in every bite.
- Cadbury Crème-filled Mini Eggs: are used as an eye-catching topping that highlights the Easter theme. You will want to cut them in half.
How to Make Cadbury Egg Cookie Bars
- Place the butter in a saucepan and heat over medium while stirring constantly. Stir until brown bits form at the bottom, and it gives off a nutty aroma with a golden hue. Take it off the heat and allow it to cool.
- Whisk together the flour, baking soda, and salt in a separate medium bowl. Set aside for now.
- In a large mixing bowl, combine the cooled brown butter (make sure it’s not still hot), granulated sugar, brown sugar, and vanilla extract. Mix until smooth and shiny. Beat in the eggs until combined.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the chocolate chips, pastel M&M’s, and crushed Cadbury Mini Eggs. Once everything is evenly distributed, cover the bowl and chill the dough in the refrigerator for 30 to 60 minutes.
- While the dough chills, preheat your oven. Then take a 13.8×10 jelly roll pan, and lightly grease it with non-stick spray or line it with parchment paper.
- After chilling, spread the cookie dough evenly into the prepared pan. For an extra touch, save a few M&M’s and chocolate chips to press into the top before baking.
- Bake until the edges are golden brown and the center of the cookie looks set. Be careful not to overbake since they’ll continue to firm up as they cool when you take them out.
- Right after removing from the oven, gently press the halved crème-filled Cadbury eggs into the top of the warm bars. The heat will help them stick without melting completely. Allow the bars to cool fully before slicing into squares with a knife.
Tips and Tricks for the Best Results
- Don’t skip browning the butter. It adds a rich and nutty flavor that sets these bars apart from your average cookie.
- If you’re physically able to, I suggest mixing the mix-ins by hand with rubber spatula instead of a hand mixer or stand mixer to avoid breaking them.
- Use room temperature eggs to help them blend more easily into the batter.
- Drizzle melted white chocolate on top and finish with a handful of pastel-colored sprinkles for that perfect Easter touch.
- Use a kitchen scale instead of a measuring cup to weigh your ingredients for better accuracy.
Tips for Cutting Perfect Cookie Bars
Let the bars cool completely before slicing so they hold their shape. For clean squares, use a sharp knife and wipe it between cuts. If you prefer softer bars, slightly underbake them so the center stays chewy.
Why you need to make these Cadbury Egg Easter Cookie Bars
- These chewy milk chocolate chip cookie bars are great for all special occasions that fall into the Spring season.
- As far as Cadbury mini egg recipes go, this is by far one of the best ones out there.
- It’s good way to use up old or leftover candy and cleaning up the pantry a bit.
- The soft middle, crisp edges, and crunchy candy pieces will easily make this one of your new favorite recipes.
Frequently asked questions – FAQ
To store, place them in an airtight container or zip-top bag. You can keep them at room temperature for up to 4 days or in the fridge for up to a week.
Yes, they actually freeze very well. To do so, wrap each square individually in plastic wrap first and then place them in an airtight container or freezer bag and store them in the freezer. They should last for at least a month or two. To thaw, let them sit out on the kitchen counter and come to room temperature naturally.
A jelly roll pan is 10.8×13 inches, which is different from the standard 9×13 pan. If you only have a 9×13-inch pan, you can still use that for this recipe, but the bars will be a bit thicker and may need an extra couple of minutes in the oven.
Yes! You can press the dough into the pan, wrap tightly with plastic until you are ready to bake or bake the bars a day or two in advance and store them in an airtight container so they stay fresh.
Feel free to use either!
No, browning the butter isn’t required, but it adds a rich, nutty flavor that makes these Cadbury egg cookie bars even more delicious. If you prefer, you can simply follow this cookie base instead and continue with the mix-ins, but the brown butter step is definitely worth it.
Yes, you can make these cookie bars gluten-free by using a 1:1 gluten-free all-purpose flour substitute. However, keep in mind that some Cadbury products may be processed in facilities that handle gluten, so check the packaging if you are baking for someone with a gluten allergy or celiac disease.
Absolutely! I like using semi-sweet chocolate chips because they balance the sweetness of the Cadbury eggs and M&M’s. However, you can also use milk chocolate chips, dark chocolate chips, or even white chocolate chips depending on your preference.
Cadbury Egg Chocolate Chip Easter Cookie Bars
Equipment
Ingredients
- 2 & 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter browned and cooled down to room temperature
- 2/3 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs at room temperature
- 2/3 cup semi-sweet chocolate chips
- 1/2 cup pastel Easter M&M’s
- 1/2 cup crushed Cadbury Mini Eggs the candy-coated ones
- 8-12 Cadbury crème-filled mini eggs halved (for topping)
Instructions
- In a medium saucepan over medium heat, melt the butter and stir constantly. It will foam, then sizzle, then develop brown bits at the bottom. Once it smells nutty and is golden brown, remove from heat and let cool for 10-15 minutes.1 cup unsalted butter
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.2 & 2/3 cups all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon salt
- In a large mixing bowl, combine the cooled-down browned butter (make sure it’s not too hot), granulated sugar, brown sugar, and vanilla. Mix until smooth and glossy. Add in the eggs and mix until combined.2/3 cup granulated sugar, 3/4 cup packed light brown sugar, 2 teaspoons vanilla extract, 2 large eggs
- Stir the dry ingredients into the wet mixture until just combined.
- Add chocolate chips, pastel M&M’s, and crushed Cadbury mini eggs. Fold gently to distribute. Cover the bowl and chill in the fridge for 30-60 minutes.2/3 cup semi-sweet chocolate chips, 1/2 cup pastel Easter M&M’s, 1/2 cup crushed Cadbury Mini Eggs
- While the cookie dough is chilling, preheat your oven to 350°F. Spray or line a 13.8×10 jelly roll pan with parchment paper.
- Spread the dough evenly into the prepared pan. If you want, you can reserve a few M&M’s and chocolate chips to press on top for a prettier look.
- Bake for 18–22 minutes, or until the edges are golden brown and the center looks just set (don’t overbake!).
- As soon as the bars come out of the oven and while they’re still hot, gently press the halved crème-filled Cadbury eggs on top. They’ll adhere from the heat without fully melting. Let the bars cool completely before cutting.8-12 Cadbury crème-filled mini eggs
Notes
- Chill the browned butter in the fridge for 10-15 minutes if it’s too warm, it should be pourable but not hot to the touch.
- For extra Easter vibes, drizzle melted white chocolate over the cooled bars and sprinkle pastel sprinkles.
- These freeze beautifully, too. Just wrap individually and store in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
