Crisp on the outside, and fudgy in the middle, these decadent and rich Cadbury mini egg cookie bars are out of this world delicious!
Generously studded with chunky chocolate mini eggs, they make the perfect Easter treat! Best of all, they're ready in just 35 minutes (that's prepped and baked!). You might also like my mini egg brownies too!
We're self-proclaimed mini egg lovers in this house (you might want to check out my mini egg tiffin if you are too!), and count down the days until mini eggs are back on sale in the shops again (usually the last week in January).
These bars are so easy to make, portable, and perfect for satisfying your sweet tooth. Whether you’re looking for a fun baking project, a tasty snack, or a sweet breakfast treat, these bars are sure to hit the spot.
👩🍳Don't forget to check out my chocolate orange cookie bars too!
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✔️ Why should you try it?
- Easy Easter recipe.
- Ready in just 35 minutes.
- Soft, dense, and fudgy.
- Freezer-friendly.
- Great for Easter celebrations, bake sales, and parties.
🥘 Ingredients
- Mini Eggs - a 297g family-sized bag is needed for the recipe, plus a few more for the topping! I use a rolling pin to crush some of the mini eggs into smaller pieces. You could another brand of chocolate filled eggs or leftover candy too.
- Butter - the butter needs to be melted before using it in the recipe.
- Sugar - light brown sugar ensures a soft and fudgy texture.
- Vanilla Extract - use good quality vanilla extract and not vanilla essence.
- Eggs - 2 large free-range eggs at room temperature.
- Salt - a pinch of sea salt really helps to bring out the cookie dough flavour.
- Plain Flour - ensures the cookie bars are chewy and moreish.
🔪 Instructions
Learn how to make make mini egg cookie bars!
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Melt the butter in a microwave-safe bowl. I do this in 30-second bursts.
Two: Cream together the melted butter and light brown sugar.
Three: Beat in the eggs and vanilla extract.
Four: Stir in the flour.
Five: Mix in the mini eggs.
Six: Stir until all of the ingredients are combined.
Seven: Spoon into a small brownie tin or 20cm square baking tin.
Eight: Bake at 180°c (160 fan/ 350F/ Gas 4) for 25 minutes. Once out of the oven lightly press more mini eggs into the top. Cool completely before cutting into squares.
💭 Top tips
- Stock up on enough mini eggs to see you through the year! They are usually available in shops between January and April.
- Make sure your ingredients are at room temperature before beginning the recipe. It's really important that the melted butter is cooled back down to room temperature.
- The cookie bars must be completely cool before slicing. To speed up the process you could put the baking tin in the fridge for an hour to firm up.
🍴 Serving suggestions
The easter cookie bars studded with mini eggs are great on their own with a glass of milk or cup of tea, or why not serve them warm for dessert with mini egg ice cream?
📖 Variations
- Substitute some of the mini eggs for chocolate chips. Milk or white chocolate chunks would work well. You could also use leftover Easter eggs.
- Make them even more decadent by adding a white chocolate drizzle to the top of the cooled cookie bars.
- Use dark brown sugar instead of light brown sugar for a richer, more caramelised flavour.
- Add peanut butter chips to the cookie bars for a salty sweet taste sensation.
- Replace the mini eggs with other chocolate candy when mini eggs aren't available in the shops. My M&M Cookie Bars use the same basic recipe, with the benefit that M&M's are available all year round!
🥡 Storage
The Easter-themed cookie bars can be stored in an airtight container for up to 5 days.
The mini egg cookie bars can also be frozen for up to 3 months. Layer the cookie bars into a freezer-safe container, with each layer separated with non-stick baking paper to prevent them from sticking together!
❓ FAQS
Mini eggs are only available in the run-up to Easter, so usually from late January to April. Remember to stock up while you have the chance!
In the UK, mini eggs are made by Cadbury and are different colours to the Canadian ones. In the US, mini eggs are made by Hershey's under licence from Cadbury and taste slightly different to the ones you buy in the UK.
Cadbury mini eggs do not contain peanuts or peanut products. It's always worth double-checking the label as ingredients can change over time.
😋Related recipes
Love mini eggs? Here are some more easy mini egg recipes!
- Mini Egg Tiffin
- Mini Egg Traybake Cake
- Mini Egg Rice Krispie Squares
- Mini Egg Fudge
- Simnel Muffins
- Mini Egg Brownies
- Chocolate Mini Egg Cookies
You might also like my Cadbury Creme Egg Brownies!
Delicious bars and brownies from the Effortless Foodie kitchen!
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Recipe
Mini Egg Cookie Bars
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 some lightly crushed, others left whole
For the topping
- 20 Mini Eggs
Instructions
- Preheat the oven to 180°c (160 fan/ 350 Fan/ Gas 4) and line a small brownie tin or 20cm square baking tin with non stick baking paper.
- 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 flour and salt and make sure all of the ingredients are combined.275 g Plain Flour, ¼ teaspoon Sea Salt
- Add the mini eggs (reserve 20 for the topping) to the cookie dough and mix.297 g Mini Eggs
- Spoon into the prepared tin and bake for 25 - 30 minutes (ovens vary so start checking after 23 minutes).
- Press in the whole mini eggs for the topping and allow to cool completely before cutting into bars.20 Mini Eggs
Video
Notes
- Stock up on enough mini eggs to see you through the year! They are usually available in shops between January and April.
- Make sure your ingredients are at room temperature before beginning the recipe.
- It's really important that the melted butter has cooled slightly before starting the recipe.
- The cookie bars must be completely cooled before slicing. To speed up the process you could put the tin in the fridge for an hour.
- Substitute some of the mini eggs for chocolate chunks. Milk or white chocolate chunks would work well.
- Make them even more decadent by adding a white chocolate drizzle to the cooled cookie bars.
- Use dark brown sugar instead of light brown sugar for a richer, more caramelised flavour.
- Add peanut butter chips to the cookie bars for a salty sweet taste sensation.
- Replace the mini eggs with other chocolate candy when mini eggs aren't available in the shops. My M&M Cookie Bars use the same basic recipe, with the benefit that M&M's are available all year round!
Jamie
I love how cute the eggs look in this cookie bar! I know my niece is going to love this!
Michelle
Oh, these cookie bars look amazing! We love mini eggs so will definitely be making these.
Kay
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
Ohh these are so adorable, Beth! Can't wait to make these cookie bars for Easter! My kids would love these! Yum!
Catherine
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!
Jeff Albom
These are great. I love bars that have chocolate candy bits mixed in or on top.
Irina
What a cute Easter dessert it is! I am saving for later to make with nieces. Love, love, love it!
Lisa | Garlic & Zest
My family loves bar cookies -- and I love how easy they are to make. These are so cute with the little chocolate eggs!
Claudia Lamascolo
these look heavenly and my son is going to love them so cute!
Andrea
Oh Wow! A chewy caramel like cookie bar filled with all those addicting mini eggs. This is my kind of treat!
Emily Liao
These cookie bars are perfect for Easter! Loved how soft and delicious they were too.