Cadbury mini egg cookie bars are the kind of dessert you want to sink your teeth into. Soft, chewy, and gooey in the middle, with crisp edges and loads of candy coated chocolate eggs inside and on top for a beautiful pop of color and texture.
Preheat the oven to 350 degrees. Then use cooking spray and grease a 9×13 baking dish. ALternately you can line the baking pan with parchment paper.
Combine flour, baking powder, and baking soda in a medium mixing bowl. Set the mix aside for later.
3 cups all purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda
In a large mixing bowl using a hand mixer. Mix ingredients together on medium high speed until the butter and both sugars are a creamy mixture.
1 cup butter, 3/4 cup granulated sugar, 1 cup brown sugar
Whisk in the eggs, vanilla, and salt into the butter and sugar mixture until the ingredients are creamed togetehr.
2 large eggs, 1 1/2 tsp vanilla extract, 1/2 tsp salt
Turn the mixer onto low speed and add the flour mixture about 1/2 cup at a time until all of the flour mixture is added.
Fold in 1 1/2 cups of the Cadbury mini eggs until they are mixed throughout the dough.
2 cups chopped mini Cadbury eggs
Scoop the dough onto the parchment lined pan. Evenly sprinkle the remaining eggs on top of the cookie dough.
2 cups chopped mini Cadbury eggs
Place the dough into the preheated oven and bake for 25 to 30 minutes.
Once the bars are done baking set the baking pan onto a wire rack and let the baked dough cool to room temperature before cutting them into squares.
Notes
Use different colored mini eggs. I love the pastel colored, especially around easter, but use what you’ve got.Swap the mini eggs for different add-ins. Ok, so they’re not mini egg cookie bars anymore, but they still work! Use M&M’s, mini Reese’s cups, marshmallows, chocolate chips, nuts, etc.For clean slices, wait until the batch has cooled at room temperature first before cutting.