Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cadbury Egg Chocolate Chip Easter Cookie Bars Recipe

★★★★★

4.7 from 130 reviews
  • Author: Mariam
  • Total Time: 55 minutes
  • Yield: 24 bars 1x
  • Diet: Vegetarian

Description

Deliciously festive Cadbury Egg Chocolate Chip Easter Cookie Bars combine rich browned butter cookie dough with a delightful mix of semi-sweet chocolate chips, pastel Easter M&M’s, crushed Cadbury Mini Eggs, and topped with halved Cadbury crème-filled mini eggs for a perfect seasonal treat.

Ingredients

Scale

Dry Ingredients

  • 2 & 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter (browned and cooled to room temperature)
  • 2/3 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs (at room temperature)

Add-ins

  • 2/3 cup semi-sweet chocolate chips
  • 1/2 cup pastel Easter M&M’s
  • 1/2 cup crushed Cadbury Mini Eggs (candy-coated)
  • 8–12 Cadbury crème-filled mini eggs (halved for topping)

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt the butter while stirring constantly. It will foam, sizzle, then form brown bits and emit a nutty aroma. Remove from heat and let cool for 10-15 minutes.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Create Wet Mixture: In a large bowl, combine the cooled browned butter with granulated sugar, brown sugar, and vanilla extract. Mix until smooth and glossy. Add the eggs and stir until fully combined.
  4. Combine Wet and Dry: Gradually stir the dry ingredients into the wet mixture until just incorporated, being careful not to overmix.
  5. Add Mix-ins and Chill: Fold in chocolate chips, pastel M&M’s, and crushed Cadbury Mini Eggs gently to distribute. Cover and chill the dough in the refrigerator for 30-60 minutes.
  6. Prepare Oven and Pan: Preheat oven to 350°F (175°C). Spray or line a 13.8×10 inch jelly roll pan with parchment paper.
  7. Shape Dough: Spread the chilled dough evenly into the prepared pan. Optionally, reserve a few M&M’s and chocolate chips to press on top for decoration.
  8. Bake: Bake in preheated oven for 18-22 minutes until edges are golden brown and the center is just set. Avoid overbaking to keep bars soft.
  9. Add Toppings and Cool: Immediately after baking, while bars are hot, gently press halved Cadbury crème-filled mini eggs atop the bars—they will adhere without fully melting. Allow bars to cool completely before slicing and serving.

Notes

  • Ensure butter is browned but cooled to room temperature before mixing to avoid cooking the eggs.
  • Chilling the dough helps improve texture and flavor development.
  • Do not overbake to maintain soft and chewy bars.
  • Use a jelly roll pan for even baking and proper thickness.
  • Halving the Cadbury crème eggs provides the perfect chocolatey, creamy topping.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Cadbury Egg, Chocolate Chip Cookie Bars, Easter Cookies, Browned Butter Cookies, Festive Dessert, Holiday Baking

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://aromaofgrandma.com/cadbury-egg-chocolate-chip-easter-cookie-bars-recipe/