Skip to Content

Mini Egg Cookie Bars

See how to make mini egg cookie bars! These easy sugar cookie bars are the perfect sweet treat to celebrate Easter and springtime. They are sweet, pillowy soft, delightfully thick, and brimming with cute mini chocolate eggs.

Cadbury egg cookie bars

Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more

Cadbury mini egg bar

Looking for simple and delicious Easter treats? You’ve come to the right place because I’ve got these adorable mini egg cookies bars for you today! I love Cadbury mini eggs, and mixing them into a buttery cookie dough makes them even better.

These Cadbury egg bars are simply irresistible! Once your sink your teeth into the bars, you will be greeted by soft, buttery sugar cookies speckled with chocolatey chunks of mini eggs. Every bite is filled with tender texture and hints of warming vanilla. So good!

Making cookie bars is easier than baking individual cookies, and it’s a fun activity to do with children. They can help mix the cookie dough and loaded it with mini eggs – all the while pilfering said eggs when they think you aren’t looking.

For more homemade Easter sweets, try our mini egg brownies and mini egg cookies.

mini egg cookie bar ingredients

Ingredients

The ingredients list for mini egg cookie bars is short and sweet! You portably have most of the ingredients already at home and only need to pick up a bag of mini eggs from the store. Scroll to the recipe card at the end of the post for specific measurements.

  • Mini eggs: Colorful mini chocolate eggs make these sugar cookie bars fun, festive, and perfect for Easter! You either need 2 small pouches or a family pack. Swap them out for other holiday candy to enjoy them all year long.
  • Sugar: Granulated sugar (white/caster) sugar gives the bars sweetness and texture.
  • Butter creates tender, melt-in-your-mouth sugar cookies. Be sure to soften the butter by taking it out of the fridge 20 to 30 minutes before starting. I used salted butter, but unsalted butter + 1/4 tsp salt works, too.
  • Egg: The recipe calls for 1 egg to bind the dough together. As with the butter, the egg should be at room temperature.
  • Flour: All-purpose flour (plain flour) is all you need to make perfectly soft and chewy cookie bars.
  • Vanilla extract adds depth and sweet aroma to this simple cookie bar recipe.
  • Baking powder: You’ll only need a pinch to give the cookies a slight rise and the best texture.
Cadbury egg bars

The method for making Easter cookie bars could not be simpler. Mix the dough, press it into your baking dish, and bake! It takes around 10 minutes to prepare the dough and then 25 to 30 minutes to bake the bars.

Step 1: Prep work

Preheat your oven to 350°F / 180°C / gas mark 4. Line an 8 in x 8 in / 20 cm x 20 cm baking pan (tin) with parchment (baking) paper. Set aside.

make dough for cookie bars

Step 2: Cream butter and sugar

In a large mixing bowl, beat the softened butter and granulated white sugar until light and fluffy. You can do this with a hand mixer or a stand mixer fitted with the paddle attachment.

Step 3: Add liquid ingredients

Add the egg and vanilla extract and mix until well incorporated.

Step 4: Add dry ingredients

Add the flour and baking powder to the wet mixture and mix until combined.

fold in mini eggs

Step 5: Fold in mini eggs

Gently fold the mini eggs into the dough. I crushed some of the mini eggs and left some intact.

Step 6: Fill baking pan

Transfer the cookie dough into the prepared baking dish. Use a spatula or your hands to press the dough into an even layer. Be sure to spread the dough to the edges and corners of the baking pan (tin).

bake Cadbury egg cookie bars

Step 7: Bake

Bake the cookie bars for 25 to 30 minutes or until the edges appear lightly golden brown. The center should be slightly underbaked.

Step 8: Cool

Remove the cookie bars from the oven. Optionally, press a few extra mini eggs into the top while the cookie bars are still warm. Let cool in the pan for at least 1 to 2 hours.

Step 9: Slice

Once cold, lift the bars out of the baking tin. Using a sharp knife, cut into 16 squares. I decorated my bars with sprinkles, which is completely optional.

How do you know when they are done?

The bars are ready when the cookies are set around the edges and look golden brown. The center will still look a bit underbaked, but a toothpick or skewer inserted in the center should come out clean, whit no liquid batter.

cookie bar recipe

Tips for success

Mini egg cookie bars are easy to make and so satisfying to eat. Check out these helpful tips for happy baking!

  • Bring cold ingredients (like butter or eggs) to room temperature to ensure everything blends effortlessly without being overmixed. If you forgot to take them out in time, place eggs in warm tap water and microwave diced butter on low in 15-second bursts until softened.
  • Measure the flour correctly, and don’t pack it into your measuring cup. Adding too much flour to the recipe will make the cookie bars dense and dry.
  • Avoid overmixing the dough. The secret to soft and tender cookies is to mix the dough only until the dry ingredients are combined. Overmixing will turn the bars dense and chewy.
  • Lining your baking dish is essential to release the cookie bar. Use foil in case you don’t have parchment (baking) paper, but don’t skip it or try buttering and flouring the pan.
  • Under bake slightly. These Cadbury mini egg bars taste their absolute best if you underbake them a little. Just bake them until the edges turn golden brown, but the center is still soft. Over-baked bars will be hard, so keep an eye on the baking time.
  • Let cool before cutting. To get clean, sharp cuts, wait until the cookie bars have cooled for at least 2 hours. Use a sharp knife and clean it under running warm water after each cut.
  • Double the quantities for a 9 in x 13 in / 22 cm x 33 cm baking dish.
mini egg bars

Variations & substitutions

  • Brown sugar: For a subtle toffee taste, swap out the granulated (white) sugar for brown sugar.
  • Chocolate Chips: For extra decadent Easter candy cookie bars, fold 1/2 cup chocolate chips into the dough. You can use any type of chocolate or even chop up a chocolate bar and use chocolate chunks instead of chips.
  • M&M’s make an excellent substitute for mini eggs. In springtime, pastel-colored Easter M&M’s are available.
  • Chopped nuts: Add 1 cup chopped nuts (e.g., pecans, walnuts, hazelnuts) to the cookie dough for extra crunch.
  • Chocolate cookie bars: Mix 2 tablespoons unsweetened cocoa powder with the flour and add 1 tablespoon milk to the wet ingredients.
Easter cookie bars

FAQ

What are mini eggs?

Mini eggs are a candy-coated milk chocolate product created by Cadbury and first introduced in 1967. The eggs consist of a crunchy candy shell encasing a solid milk chocolate center.

The colors of mini eggs vary from country to country. The original colors were white, yellow, pink, and blue. In the UK, they are now white, yellow, pink, and purple. Whereas in Canada, the eggshells are yellow, pink, green, and turquoise.

When are mini eggs available?

Cadbury mini eggs are typically available from January to April (at least in Britain). Be sure to stock up when you see them! We always buy a few packs after Easter when they are on promotion.

Where can I buy mini eggs?

You can find mini eggs in the candy aisle at most supermarkets and grocers. You can also order them online, for example, on Amazon. In the US, mini eggs are sold by Hershey’s, by the way.

Cadbury bars

Storage instructions

Store your mini egg cookie bars in an airtight container at room temperature for up to 1 week. If stacking them in the container, place sheets of parchment (baking) paper between the layers so the bars don’t stick together.

Yes, you can freeze Cadbury egg bars right before or after baking. Here is what to do:

  • Prepare the cookie dough as described in the recipe and press it into the lined baking pan.
  • Place the whole pan into the freezer and flash freeze to 2 to 3 hours.
  • Once frozen solid, lift the frozen bar out of the baking tin and wrap in plastic wrap (cling film) and then foil. Freeze for up to 3 months.
  • When you’re ready to bake, place the frozen bar back into the baking pan and let defrost in the fridge overnight. Then bake as indicated.
  • To freeze baked Easter cookie bars, let the bars cool to room temperature, then cut them into squares.
  • Flash freeze on a lined baking tray before transferring them to a freezer-safe container or freezer bag.
  • Thaw before enjoying them.
Cadbury egg mini bars

We usually enjoy these mini egg cookie bars as-is with a tall glass of cold milk. You can also drizzle them with melted chocolate and serve them with whipped cream or ice cream for a simple Easter dessert.

Cadbury mini egg cookie bars
Yield: 16 cookie bars
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

See how to make mini egg cookie bars! These easy sugar cookie bars are the perfect sweet treat to celebrate Easter and springtime. They are sweet, pillowy soft, delightfully thick, and brimming with cute mini chocolate eggs.

Ingredients

  • 2 cups / 240 g / 8.5 oz all-purpose (plain) flour
  • 1/2 tsp baking powder
  • 1/2 cup / 1 stick / 115 g / 4 oz salted butter, at room temperature (or unsalted butter + 1/4 tsp salt)
  • 3/4 cup / 150 g / 5.3 oz oz granulated (white/caster) sugar
  • 1 egg (US, CAN, AUS, NZ: L / UK & Europe: M)
  • 2 tsp vanilla extract
  • 1 cup / 180 g / 6.3 oz mini chocolate eggs (2 small pouches)

Instructions

    1. Prep work. Preheat your oven to 350°F / 180°C / gas mark 4. Line an 8 in x 8 in / 20 cm x 20 cm baking pan (tin) with parchment (baking) paper. Set aside.
    2. Cream butter and sugar. In a large mixing bowl, beat the softened butter and granulated white sugar until light and fluffy. You can do this with a hand mixer or a stand mixer fitted with the paddle attachment.
    3. Add liquid ingredients. Add the egg and vanilla extract and mix until well incorporated.
    4. Add dry ingredients. Add the flour and baking powder to the wet mixture and mix until combined.
    5. Fold in mini eggs. Gently fold the mini eggs into the dough. I crushed some of the mini eggs and left some intact.
    6. Fill baking pan. Transfer the cookie dough into the prepared baking dish. Use a spatula or your hands to press the dough into an even layer. Be sure to spread the dough to the edges and corners of the baking pan (tin).
    7. Bake. Bake the cookie bars for 25 to 30 minutes or until the edges appear lightly golden brown. The center should be slightly underbaked.
    8. Cool. Remove the cookie bars from the oven. Optionally, press a few extra mini eggs into the top while the cookie bars are still warm. Let cool in the pan for at least 1 to 2 hours.
    9. Slice. Once cold, lift the bars out of the baking tin. Using a sharp knife, cut into 16 squares. I decorated my bars with sprinkles, which is completely optional.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 109Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 72mgCarbohydrates: 9gFiber: 0gSugar: 6gProtein: 1g
mini egg tray bake

As Seen On

brand logos
brand logos
brand logos
Skip to Recipe
// First try loading jQuery from Google's CDN // Fall back to a local copy of jQuery if the CDN fails