Crispy around the edges and chewy, gooey and buttery on the inside! Chocolate Easter Egg Cookie Bars are an easy to make, fun Easter treat that are studded with Cadbury Milk Chocolate Mini Eggs! These cookie bars are also a good way to use up any leftover chocolate Easter candy! Just add some of your favorite candy to the dough, such as M&M’s or chocolate caramels! So so good!
To make these cookie bars, I just used my favorite chocolate chip cookie recipe, and swapped the chocolate chips for Cadbury milk chocolate mini eggs! The chocolate eggs are so crunchy and delicious, they’re the perfect addition to cookie bars! They turn regular cookie bars into a fun, festive Easter treat with little effort and mess. You only need about 30 minutes to make these cookie bars from start to finish.
Not only are Easter cookie bars great for serving on Easter Sunday, but they’re also a great way to use up leftover chocolate Easter candy! And you don’t have to use Cadbury chocolate eggs! You can use whatever chocolate candy you have lying around the house. M&M’s? Chocolate caramels? Both would taste great! Heck, you could even chop up a Snickers bar and throw it in! Get creative and let the kiddo’s help (that is, if you have kids lol)!
Butter. The recipe calls for salted butter, but feel free to use unsalted if you prefer.
Sugar. When baking cookies, it’s always good to have a blend of both granulated sugar and brown sugar.
Eggs. Two large eggs.
Vanilla extract. Preferably use the real stuff, not imitation.
Flour. All-purpose flour works great for cookies.
Baking soda. This helps to create a soft cookie.
Salt. Sugar always needs a touch of salt to balance it out. I just use standard table salt.
Cadbury milk chocolate mini eggs! These little Easter candies are so good. Milk chocolate is covered in a sugar shell that looks little a mini, colorful egg! You could also use Easter M&M’s or just chocolate chips!
Tips and Tricks.
Measure your flour correctly. When it comes to baking, you should always spoon your flour into your measuring cup and level it off. When you scoop the measuring cup directly into the flour, you will end up packing the flour into the cup, resulting in too much flour and dry cookies.
Cream the butter and sugar. Beat the butter and sugar together with an electric mixer for about 2 minutes. This creaming process creates soft cookies. If you don’t have an electric mixer, you can use a whisk and some elbow grease, but the process will take longer.
Don’t over bake the cookies. When you remove the cookie bars from the oven, they will be a little under cooked and doughy in the center. As the cookie bars sit and cool, they will continue to cook in the warm baking dish. If you leave them in the oven until they’re fully cooked, they will be over baked, resulting in dry, crunchy cookie bars. Nobody wants that!
Swap the Cadbury Eggs for your favorite chocolate Easter candy! Use can really use any chocolate Easter candy you have on hand to make these cookie bars! Have M&M’s or chocolate caramels laying around? Toss them in!
More of my favorite cookie recipes!
Chocolate Easter Egg Cookie Bars
- 1 cup salted butter, melted (2 sticks)
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups Cadbury milk chocolate mini eggs (or M&M's or chocoalte chips!)
- Add the butter, brown sugar, and granulated sugar to a large bowl. Beat with an electric mixer on medium-high for 2 minutes.
- Add the eggs and vanilla to the butter and sugar mixture and beat on low until just combined.
- Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients. Use a sturdy spoon to mix together until just combined.
- Add 1 1/2 cups of chocolate eggs to a ziploc bag, seal, and beat with a rolling pin or a similar object to break the eggs into pieces. Fold about half of the broken chocolate egg pieces into the dough. Reserve the rest for the top.
- Using dry, clean hands, press the dough into the prepared baking dish. Bake for 15 minutes, then remove from the oven and lighlty press the remaining broken chocolate egg pieces along with about 1/2 cup of whole chocolate eggs onto the top of the cookie bars. Bake an additional 7-10 minutes, or lightly until golden brown, but still a little doughy in the center. The cookie will continue to cook in the warm baking dish outside of the oven.
- Let cool for about 1 hour. Using the edges of the parchement paper, lift the cookie out of the baking dish and cut into squares.