Get ready to transform your Easter treats into an irresistible dessert experience that will have everyone begging for seconds! These Cadbury Easter Egg Cookie Bars are not just another sweet treat – they're a magical fusion of classic cookie goodness and the beloved Cadbury mini eggs that scream celebration. Imagine biting into a perfectly baked, golden-edged cookie bar studded with colorful, crunchy chocolate eggs that melt in your mouth and transport you straight to dessert heaven.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: British
Serves: 16 bars
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Cadbury mini eggs, crushed
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easier removal of the cookie bars later.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Add the two large eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the crushed Cadbury mini eggs using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Spread the cookie dough evenly into the prepared baking pan, smoothing the top with a spatula. Make sure to reach the corners of the pan for even baking.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Once baked, remove the pan from the oven and allow the cookie bars to cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, cut into 16 bars and serve. Enjoy your delicious Cadbury Easter Egg Cookie Bars!
Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the dry and wet ingredients just until combined to keep your bars tender and soft.
- Crush Eggs Strategically: Roughly crush the Cadbury mini eggs to create varied chocolate chunks that distribute evenly throughout the dough.
- Check for Doneness: Look for golden edges and a slightly soft center. Remember, the bars will continue cooking slightly after removing from the oven.
- Cool Completely: Allow bars to cool entirely before cutting to ensure clean, neat squares that hold their shape.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 53g
Protein: 3g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 48mg
