Mini Egg Cookie Bars (Edit recipe)

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Indulge in these Mini Egg Cookie Bars featuring a buttery, chewy base packed with the iconic crunch of crushed Cadbury Mini Eggs. This effortless, one-pan dessert is the ultimate festive treat for Easter or any springtime celebration.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

8

Serves: 24

Ingredients

1 cup Butter, Salted, (2 sticks)
1.25 cups Light Brown Sugar, & .25 cups (firmly packed)
2 Eggs, large (at room temperature)
2 tsp Pure Vanilla Extract
2 cups All Purpose Flour, (spooned and leveled)
2 tsp Baking Powder
.5 tsp Salt
1.5 cups Candy-Coated Chocolate Mini Eggs, crushed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees.
Melt butter in large microwaveable safe bowl; allow to slightly cool.
Add the brown sugar and mix well.
Next, add the eggs, one at a time, and vanilla; mix.
In a separate medium bowl, mix the flour, baking powder and salt. Add this mixture to the large bowl; stir until just combined.
Place the Mini Eggs in a gallon sized freezer bag. Using a mallet, crush the eggs into a variety of different sizes.
Add 1 cup of the crushed Mini Eggs to the batter. Mix until just combined.
Spread the batter into a prepared 13x9 baking pan. You may choose to line it with parchment paper first for easier removal.
Gently push the remaining crushed Mini Eggs into the top of the batter.
Bake in a preheated 350 degree oven for 20-22 minutes. Let cool 15 minutes in pan before lifting out with parchment paper "handles". Allow to cool completely on wire rack before cutting into squares.

Notes

When combining the dry and wet ingredients, stir until JUST COMBINED (it's okay if the batter is a little lumpy). If you over stir, it will become too cake-like. I generally bake these for 20-22 minutes. Keep in mind that the longer cookie bars bake, the more cake-like they will be. The less they bake, the more they will resemble a blondie (but of course, bake them long enough so that they're not too ooey gooey and are safe to eat). As a general rule of thumb, you want the tops and edges to be golden brown and buttery crisp, with a soft and chewy, dense interior. Store in an airtight container. Enjoy within 3-5 days. No need to refrigerate. Storing with a slice of bread helps to prevent dryness.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	155
Fat:	7 g
Carbohydrates:	20 g
Protein:	1 g
Cholesterol:	20 g
Sodium:	113 mg
Fiber:	0 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.