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+ servings
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!

Chocolate Easter Egg Cookie Bars

Rachel Riesgraf
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 Easter 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!
5 stars
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Servings 15 bars

Ingredients
  

  • 1 cup salted butter, melted (2 sticks)
  • ¾ cup packed brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups Cadbury milk chocolate mini eggs (or your favorite chocolate candy!)

Instructions
 

  • 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 9x13 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 ½ 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 and ½ cup of whole chocolate eggs into the top of the cookie bars. Bake an additional 7-10 minutes, or lightly until golden brown around the edges, 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 1 hour. Using the edges of the parchement paper, lift the cookie out of the baking dish and cut into squares.
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