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–+ servings
mini egg cookie bars cut into slices.
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5 from 15 votes

Mini Egg Cookie Bars

Crisp on the outside, fudgy on the inside, these decadent Cadbury mini egg cookie bars are out of this world delicious, and generously studded with chunky chocolate mini eggs. Perfect for Easter celebrations.
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 634kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Measuring Spoons
  • Microwave
  • Mixing Bowl
  • Wooden Spoon
  • 20 cm (8'') Square Baking Tin
  • Baking Paper

Ingredients

Metric - US Customary
  • 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

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 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.
 
Variations:
  • 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!
 
Storage:
The Easter themed cookie bars can be stored in an airtight container for up to 5 days. They can also be frozen for up to 3 months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Mini Egg Cookie Bars
Amount per Serving
Calories
634
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Cholesterol
 
27
mg
9
%
Sodium
 
77
mg
3
%
Potassium
 
282
mg
8
%
Carbohydrates
 
86
g
29
%
Fiber
 
5
g
21
%
Sugar
 
57
g
63
%
Protein
 
9
g
18
%
Vitamin A
 
48
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
62
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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