Crisp at the edges, soft and fudgy in the centre, these irresistible mini egg cookie bars are the ultimate Easter bake. Packed with crunchy Cadbury mini eggs, they strike the perfect balance between cookie, blondie and cake in one easy traybake. You might also like my mini egg brownies and mini egg tiffin recipes.
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Quick Summary - Cadbury Mini Egg Cookie Bars
These Mini Egg Cookie Bars are one of my favourite mini egg recipes - they're soft, chewy, and packed with that irresistible chocolate crunch. Best of all, they're ready in just 35 minutes, so they're perfect when you need a quick and easy Easter bake.
- Beth (Effortless Foodie)
🕒 Ready In: 35 minutes
👪 Serves: 12
🍽 Calories: 634 per slice
🥣 Main Ingredients: Butter, Light Brown Sugar, Eggs, Vanilla Extract, Plain Flour, Mini Eggs
📖 Dietary Info: Vegetarian, freezer-friendly
👌 Difficulty: Easy
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These chunky mini egg bars are quick to make using simple ingredients like unsalted butter, sugar, flour and plenty of mini eggs.
The thick cookie batter is pressed into a tin lined with parchment paper, then baked to golden perfection in under 35 minutes from start to finish.
If you love seasonal baking, these colourful mini egg cake bars make a brilliant Easter dessert for sharing, gifting, or adding to an afternoon tea spread. They're easy, portable, and dangerously moreish!
Love cookie bar recipes? You might also like my chocolate orange cookie bars and M&M cookie bars!
Jump to:
- Quick Summary - Cadbury Mini Egg Cookie Bars
- ✔️ Why you'll love these Cadbury Mini Egg cookie bars
- 🛒 Key ingredients
- Need to substitute an ingredient?
- 📖 Variations
- 🔪 How to make mini eggs cookie bars
- Top Tips
- 🍴 Serving suggestions
- Storage
- ❓ Mini Egg Bars FAQs
- Troubleshooting Guide
- More Cadbury mini egg recipes
- Recipe
- 💬 Comments
✔️ Why you'll love these Cadbury Mini Egg cookie bars
- A quick and easy Easter dessert ready in just 35 minutes.
- Crisp outside with a soft, fudgy centre.
- Made with everyday ingredients like unsalted butter, sugar and flour.
- Packed with crunchy Mini Eggs.
- Perfect for sharing, gifting, or lunchbox treats.
- No mixer required - just a bowl and spoon.
🛒 Key ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Cadbury Mini Eggs - you'll need a 297g family-sized bag for the batter (reserving a handful for the top). Use a rolling pin to gently crush some of the mini eggs into smaller pieces so they distribute evenly through the bars. You can substitute with another brand of chocolate-filled eggs or any leftover Easter sweets.
Unsalted Butter - melted before mixing into the batter. Using unsalted butter lets you control the salt level in the recipe.
Light Brown Sugar - adds moisture and gives the mini egg bars their soft, fudgy texture and slight caramel flavour.
Vanilla Extract - use good-quality vanilla extract rather than vanilla essence for the best flavour.
Eggs - 2 large free-range eggs at room temperature help create a smooth, evenly mixed batter.
Sea Salt - Just a pinch enhances the cookie dough flavour and balances the sweetness.
Plain Flour (all-purpose flour) - Provides structure and ensures the cookie bars are chewy rather than cakey.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Swap some of the Cadbury Mini Eggs for white chocolate chips and dark chocolate chips. This adds extra pockets of melted chocolate and creates a lovely balance of sweetness and richness. It's also a great way to use up leftover Easter eggs or chocolate bars.
- Drizzle melted white chocolate over the top of the cooled mini egg bars for an extra decadent finish and a pretty bakery-style look.
- Use dark brown sugar instead of light brown sugar for a deeper, more caramelised flavour and slightly darker colour.
- Stir peanut butter chips into the batter for a delicious sweet and salty twist.
- When Mini Eggs aren't available in the shops, replace them with other chocolate sweets. This base recipe works brilliantly with M&M's, which you can buy all year round.
🔪 How to make mini eggs cookie bars
Prep: Preheat the oven to 180°C (160°C fan / 350°F / Gas 4). Line a 20cm square baking tin or small brownie tin with parchment paper, leaving an overhang so you can easily lift the bars out once cooled.
One: Melt the unsalted butter in a microwave-safe bowl in 30-second bursts until fully melted.
Two: Add the light brown sugar to the melted butter and mix together until smooth and glossy.
Three: Beat in the eggs and vanilla extract until fully combined.
Four: Stir in the plain flour and a pinch of sea salt to form a thick cookie batter.
Five: Fold in the crushed Cadbury Mini Eggs (reserving a handful of whole eggs for the top).
Six: Stir until all of the ingredients are evenly combined and the batter is thick.
Seven: Spoon the batter into the lined tin and spread it out evenly to the corners.
Eight: Bake for 25 minutes until golden at the edges but still slightly soft in the centre. As soon as the mini egg bars come out of the oven, gently press a few extra Mini Eggs into the top. Allow to cool completely in the tin before lifting out and cutting into squares.
Top Tips
- Cool completely before slicing - the bars need to be fully cooled to hold their shape. To speed up the process, place the baking tin in the fridge for about an hour.
- Use parchment paper - lining the tin makes it much easier to lift the bars out cleanly and slice neatly without sticking.
- Don't overbake - the centre should still be slightly soft when you remove the bars from the oven; they will firm up as they cool.
- Crush the Mini Eggs carefully - roughly crush some for the batter so you get bursts of chocolate in every bite, but leave a few whole for a decorative top.
- Add extra chocolate - stir in some white chocolate chips or dark chocolate chips for extra melty pockets of chocolate in your bars.
🍴 Serving suggestions
The mini egg bars are delicious with a glass of milk or cup of tea. You can also serve them as an Easter dessert with mini egg ice cream.
Storage
Store at room temperature - keep your Mini Egg Cookie Bars in an airtight container for up to 4 days. This keeps them soft and fudgy.
Freeze for longer - wrap individual bars in parchment paper or cling film, then place them in a freezer-safe container or bag. They will keep for up to 3 months. Defrost (thaw) at room temperature before serving.
❓ Mini Egg Bars FAQs
It's best to roughly crush most of the Cadbury Mini Eggs so they spread evenly through the cookie bars, while leaving a few whole ones to press into the top for decoration and colour.
Yes! These mini egg cookie bars keep well for several days at room temperature and also freeze brilliantly for later enjoyment.
You can substitute with other chocolate candies, such as M&M's, chocolate chips, or leftover Easter sweets.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Bars are too dry or crumbly | Measure flour carefully; too much can dry out the bars. Avoid overbaking - the centre should still be slightly soft when removed from the oven. |
| Bars are too gooey or undercooked | Bake until the edges are golden and the centre is set but slightly soft. Oven temperatures can vary, so add a few extra minutes if needed. |
| Mini Eggs sink to the bottom | Roughly crush the Mini Eggs and fold gently into the thick batter. Press some whole Mini Eggs on top before baking to keep them visible. |
More Cadbury mini egg recipes
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Recipe
Mini Egg Cookie Bars
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Equipment
Ingredients
- 200 g Butter melted
- 250 g Light Brown Sugar or use dark brown sugar
- 2 Eggs large
- 2 teaspoon Vanilla Extract
- 275 g Plain Flour
- ¼ teaspoon Sea Salt
- 297 g Mini Eggs ¾ lightly crushed, a few left whole for the top
Instructions
- Preheat the oven to 180°C (160°C fan / 350°F / Gas 4). Line a 20cm square baking tin or small brownie tin with parchment paper, leaving an overhang so you can easily lift the bars out once cooled.
- Cream the cooled melted butter with the light brown sugar until pale and fluffy. This will take about 3 minutes if mixing by hand.200 g Butter, 250 g Light Brown Sugar
- Beat in the eggs and vanilla extract.2 Eggs, 2 teaspoon Vanilla Extract
- Stir in the plain flour and a pinch of sea salt to form a thick cookie batter.275 g Plain Flour, ¼ teaspoon Sea Salt
- Fold in the crushed Cadbury Mini Eggs (reserving a handful of whole eggs for the top). Spoon the batter into the tin.297 g Mini Eggs
- Bake for 25 minutes until golden at the edges but still slightly soft in the centre. As soon as the mini egg bars come out of the oven, gently press a few whole Mini Eggs into the top. Allow to cool completely in the tin before lifting out and cutting into squares.
Notes
- Mini Eggs: Usually available January to April - stock up if you want to make these bars later in the year.
- Butter & eggs: Use melted butter cooled slightly and room-temperature eggs for a smooth, even batter.
- Parchment paper: Line the baking tin with parchment and leave an overhang to lift the bars out easily.
- Cooling: Let the bars cool completely before slicing. Chilling in the fridge for about an hour helps achieve neat squares.
Emily Liao says
These cookie bars are perfect for Easter! Loved how soft and delicious they were too.
Andrea says
Oh Wow! A chewy caramel like cookie bar filled with all those addicting mini eggs. This is my kind of treat!
Claudia Lamascolo says
these look heavenly and my son is going to love them so cute!
Lisa | Garlic & Zest says
My family loves bar cookies -- and I love how easy they are to make. These are so cute with the little chocolate eggs!
Irina says
What a cute Easter dessert it is! I am saving for later to make with nieces. Love, love, love it!
Jeff Albom says
These are great. I love bars that have chocolate candy bits mixed in or on top.
Catherine says
This is such a fun idea for Easter! Your bars came out so pretty and delicious looking...these will be a hit with my family for the holiday!
Michelle says
Ohh these are so adorable, Beth! Can't wait to make these cookie bars for Easter! My kids would love these! Yum!
Kay says
This is the perfect Easter treat for the kids, this will defiantly be getting cooked in our house next month, it won't last long mind you LOL
Thanks for sharing:)
Michelle says
Oh, these cookie bars look amazing! We love mini eggs so will definitely be making these.
Jamie says
I love how cute the eggs look in this cookie bar! I know my niece is going to love this!