Description

Easter is all about fun, festive, and chocolate-filled treats, and Cadbury Egg Cookie Bars are the ultimate indulgence. These thick, chewy cookie bars are packed with melted chocolate chips, crunchy Cadbury Mini Eggs, and topped with a smooth, buttercream frosting for a festive touch. Perfect for an Easter brunch, family gathering, or as a treat to enjoy all season long, these bars are a must-try for any chocolate lover!

Ingredients

Chewy Cookie Bar Base

1 cup butter (melted)
1 cup light brown sugar (packed)
½ cup granulated sugar
2 teaspoons vanilla extract
2 large eggs (room temperature)
2 ½ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips
1 ½ cups chopped Cadbury Mini Eggs

Velvety Frosting

½ cup butter (room temperature)
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk (adjust as needed)
¼ teaspoon salt
1–2 drops blue food dye (optional, for Easter theme)

Finishing Touches

1 teaspoon cocoa powder
1 teaspoon warm water
Additional chopped Cadbury Mini Eggs for topping

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Instructions

1. Prepare the Cookie Bar Dough

Preheat oven to 350°F (175°C).
Grease or line a 9×13-inch metal baking pan with parchment paper.
In a large bowl, mix melted butter, brown sugar, granulated sugar, and vanilla extract until smooth.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, stirring until combined.
Fold in chocolate chips and 1 cup of chopped Cadbury Mini Eggs (reserve ½ cup for topping).

2. Bake the Cookie Bars

Spread the dough evenly in the prepared baking pan.
Bake for 22-25 minutes, or until golden brown on the edges but slightly soft in the center.
Allow bars to cool completely before frosting.

3. Prepare the Frosting

In a mixing bowl, beat butter and powdered sugar until smooth and fluffy.
Add vanilla, salt, and milk, beating until creamy. Adjust with more milk if needed.
If using food dye, mix in 1-2 drops of blue dye for a fun robin’s egg color.

4. Create the Speckled Easter Effect

Spread frosting evenly over the cooled cookie bars.
Mix cocoa powder with warm water. Using a clean pastry brush or toothbrush, flick the cocoa mixture onto the frosting for a speckled effect.

5. Add Final Touches & Serve

Sprinkle the remaining chopped Cadbury Mini Eggs over the frosting.
Slice into squares and enjoy!

Notes

For thicker cookie bars: Bake in an 8×8-inch pan and increase the bake time slightly.
Storage: Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.
Freezing: Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw before serving.

Prep Time: 15 minutes
Cook Time: 22-25 minutes
Category: Dessert
Method: Baking
Cuisine: American