Cadbury Egg Cookie Bars (Printable)

Soft, chewy bars loaded with Cadbury mini eggs and pastel M&Ms, ideal for festive spring occasions.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, melted and slightly cooled
05 - 1 cup light brown sugar, packed
06 - 1/2 cup granulated sugar
07 - 2 large eggs, at room temperature
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 cup Cadbury mini eggs, chopped
10 - 1 cup pastel M&Ms

# Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, whisk melted butter with brown sugar and granulated sugar until smooth and fully combined.
04 - Add eggs and vanilla extract to butter mixture, whisking until fully incorporated.
05 - Gradually fold dry ingredients into wet mixture using a spatula, mixing just until combined. Do not overmix.
06 - Gently fold in chopped Cadbury mini eggs and half of the pastel M&Ms.
07 - Spread dough evenly into prepared pan. Sprinkle remaining M&Ms and extra mini egg pieces over top for decoration.
08 - Bake for 23-26 minutes, or until edges are golden and center is just set. Do not overbake to maintain soft texture.
09 - Remove from oven and allow to cool completely in pan before lifting out and cutting into bars.

# Expert Tips:

01 -
  • They come together in under an hour with zero fancy techniques—just mixing bowls and your spatula.
  • The texture sits perfectly between cake and cookie, soft enough to eat with your fingers but structured enough to cut clean squares.
  • Those pops of chocolate and candy turn every bite into a little surprise, which honestly never gets old no matter how many you eat.
02 -
  • Room temperature eggs are not a suggestion—cold eggs won't incorporate properly and you'll end up with visible streaks in your dough.
  • The moment you see golden edges is your signal to pull them out; the center will look barely set, but that's exactly right because carryover heat keeps cooking them as they cool.
03 -
  • Let your butter cool just enough that it's no longer hot but still pourable—this is the sweet spot for incorporating eggs without cooking them.
  • Don't skip the overhang of parchment paper; it's the difference between lifting these out smoothly and wrestling with a stuck batch.
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