Cadbury Egg Chocolate Chip Easter Cookie Bars
These Cadbury Egg Chocolate Chip Easter Cookie Bars are a delicious treat will add a visual pop and flavor boost to your holiday table.
Servings: 24 bars
Calories: 250Calories
Equipment
Ingredients
- 2 & ⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter browned and cooled down to room temperature
- ⅔ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs at room temperature
- ⅔ cup semi-sweet chocolate chips
- ½ cup pastel Easter M&M’s
- ½ 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 & ⅔ cups all-purpose flour, 1 teaspoon baking soda, ¾ 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.⅔ cup granulated sugar, ¾ 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.⅔ cup semi-sweet chocolate chips, ½ cup pastel Easter M&M’s, ½ cup crushed Cadbury Mini Eggs
- While the cookie dough is chilling, preheat your oven to 350°F. Spray or line a 13.8x10 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
Calories: 250Calories | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 134mg | Potassium: 60mg | Fiber: 1g | Sugar: 20g | Vitamin A: 282IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 1mg