This post may contain affiliate links of which we earn a small commission should you choose to purchase through them. This helps us to keep the site running. Thank you for your support
These Cadbury Mini Eggs Cookie Bars are a real treat.
Mini Eggs are seen as a bit of a chocolate National Treasure here in the UK and I’m always trying to find new ways to incorporate them into my baking.
Whether that’s my No-Bake Mini Eggs Cheesecake recipe or just making some simple Mini Eggs cookies… but I think that these Mini Eggs Cookie Bars are an elevated take on the simple cookie.
They are like a really yummy, gooey and filling snack, maybe more like a dessert. Heat them up and eat with ice cream or serve them as a tray bake with some coffee, however you make them, they won’t last long!
Makes: 8×8 Square cake tin (Approx 12 pieces)
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- 200-300g Mini Eggs
- 270g All-purpose flour
- 120g Unsalted Butter/Stork
- 140g Light brown sugar
- 50g Granulated sugar
- 100g Chocolate chips
- 1 Egg
- 1tsp Vanilla extract
- 1tsp Bicarbonate of soda (not baking powder)
- Pinch of salt
- Large mixing bowl
- 8×8 or 9×9 square cake tin
- Parchment paper
Mini Egg Cookie Bar Recipe Instructions
- Preheat your oven to 180ºC/350ºF
- Grease or line your square baking tray with parchment paper and set aside.
- Melt your 120g butter, you can do this in a saucepan or for around 30 seconds in the microwave.
- Add your 140g light brown sugar and your 50g granulated sugar to the melted butter before whisking them together gently.
- Once the sugar begins to dissolve in the butter and form a paste-like texture, add your egg and 1tsp vanilla extract before continuing to whisk gently until smooth.
- Next, add your 270g all-purpose or plain flour, Mini Eggs, chocolate chips, 1tsp bicarbonate of soda and your pinch of salt to the mix. Stir until well combined and it begins to resemble thick cookie dough.
Don’t worry if it looks ever so slightly floury once stirred, just give it a quick mix with your hands.I buy a pack of chocolate chips from the supermarket and these are sold as 100g but you can add more or less to your choosing.
You can also decide whether to use white, milk or dark chocolate chips!I have suggested between 200-300g Mini Eggs, which you can add whole or smash, it is down to preference of how you want your chocolate-to-cookie ratio to be!
Leave some Mini Eggs to the side to add to the top of your dough.
- Transfer your dough to your square tin. Smooth and press down gently to fill the whole tin before adding your remaining Mini Eggs to the surface.
- Place your square tin in the oven, preferably on the middle shelf and cook for around 18-20 minutes.
Use a knife or toothpick to check that your dough is cooked after this time. It should come out relatively clean if so, ignoring the melted chocolate.
Your oven may require slightly less or slightly more time so adjust this accordingly.
- Allow mix to cool in the oven or on the side before transferring to a wire rack.
Keep in an airtight container and eat within 4-5 days for the best taste.