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Cadbury Mini Egg Cookie Bars

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​Easter Mini Egg Cookie Bars are soft, chewy, and filled with pastel colors from the Cadbury eggs. This easy Easter dessert recipe is ready in less than 1 hour and makes a delicious treat that the whole family will love. 

These cookie bars feature a chewy, buttery cookie base topped with crunchy chocolate mini eggs – it’s perfection! Serve this easy treat for holiday meals, family gatherings and potluck parties.

And I’ve included topping options to make this recipe for other holidays, so you can enjoy these cookie bars year round.

Close up of Cadbury Mini Egg Cookie Bars stacked on a white serving tray with a bite taken from the top piece.

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This time of year is when my favorite Easter candy hits the shelves – Cadbury Mini Eggs. I always stock up, so I can incorporate them into seasonal treat recipes like homemade brownies with Cadbury mini eggs. I decided to try adding them to my chewy cookie bars recipe. Let me just say I LOVED how they turned out!

Not only do they taste scrumptious but the bars are much easier to make compared to traditional Easter cookies. Which means I was able to save some time in the kitchen (something I always appreciate!). And the best part is that they still taste like perfectly chewy chocolate chip cookies without all of the hassle. 

As you start filling Easter eggs, be sure to check out my best non candy Easter basket ideas for teens and tweens. Sometimes I even package a few Cadbury mini egg bars in decorative bags for an extra surprise. You can also swap out the sprinkles and candy in my holiday crunch mix to make an Easter version. 

We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.

Ingredients needed to make Cadbury Mini Egg Cookie Bars with text labels overlay.

Mini Egg Cookie Bars Ingredients

  • all purpose flour – we have not tested this chocolate chip cookie bar recipe with any other flours, however, gluten-free all-purpose flour would probably be fine to use if needed. 
  • baking powder and baking soda – check the expiration dates to make sure they’re fresh. These are the leavening agents that make the dough fluffy and rise, so we don’t want them to be expired. 
  • unsalted butter – soften at room temperature before mixing. 
  • white sugar and light brown sugar – the combination of sugars helps to make the buttery cookie dough soft and chewy.
  • large eggs – bring to room temperature before starting. 
  • vanilla extract and salt – these add a little extra flavor and enhance the others. 
  • Cadbury Mini Eggs – can be found at discount and grocery stores around Easter time.

How to Make Cadbury Mini Egg Cookie Bars 

Prepare a 9×13 baking dish by greasing the bottom of the pan and lining it with parchment paper, then set aside. Preheat the oven to 350 degrees F. 

Combine the dry ingredients in a medium bowl

Two image collage of dry ingredients in a mixing bowl and butter and sugars in a mixing bowl with text overlay.

Using a stand mixer or an electric mixer, cream together the butter and sugars in a large bowl.

Beat in the eggs, vanilla, and salt at medium speed. 

Two image collage of eggs, vanilla, and salt added to the batter and flour added with text overlay.

Add the flour mixture to the wet ingredients slowly, mixing until it turns to a cookie dough consistency. Use a rubber spatula or wooden spoon to fold in 1.5 cups of the chopped mini eggs. Set aside the remaining candies for the topping. 

Transfer the cookie dough to the greased and lined baking dish and press it into an even layer. Top with the reserved chopped mini eggs. 

Two image collage of chopped mini Cadbury eggs added to the batter and cookie dough pressed into a 9x13 glass dish with text overlay.

Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. 

Remove the Easter cookie bars from the oven and cool on a wire rack

Side by side images of Cadbury tray bake bars in a 9x13 baking dish after baking and Cadbury Mini Egg Cookie Bars cut into squares with text overlay.

Once they have cooled to room temperature, use a sharp knife to slice into bars before serving. 

Tips for Making Cookie Bars with Cadbury Mini Eggs

  • ​Make sure the butter and eggs are at room temperature before mixing. It makes it easier to incorporate into the batter and ensures that the cookie dough will be tender. 
  • Avoid over-baking the cookie bars or they will be too crispy instead of soft and chewy. Check them at the 20 minutes mark and continue baking until the edges just start to turn golden brown. They will continue to bake after taking them out of the oven. 
  • For best results, allow the baked bars to cool to room temperature before slicing. 
Overhead view of Cadbury tray bake bars cut into squares on parchment paper.

How to Properly Measure Flour 

Lightly spoon the plain flour into the measuring cup then use the backside of a butter knife to level off and scrape the excess off the top. Inaccurate measuring is one of the most common baking mistakes that can totally ruin baked goods. 

Cookie Bar Substitutions and Variations 

Swap out the Cadbury Mini Eggs for other candies like M&Ms, caramels, Rolls and mini peanut butter cups. You can also use white chocolate chips, mini milk chocolate chips, or dark chocolate chips.

To make these for other holidays, look for seasonal candies like red, white and blue M&Ms. And Cadbury makes an autumn mix blend of mini eggs that is great for Fall gatherings. 

Can Easter Cookie Bars Be Made Ahead of Time? 

You can make the dough and cover it with plastic wrap in the refrigerator for up to 2-3 days. Any longer than that, and the dough begins to dry out.

How to Store Leftover Mini Egg Cookie Bars

Keep leftover bars on the counter in an airtight container for up to 3 days. I like to add a slice of bread to the container to keep the bars softer for a little longer. 

We love rewarming these bar cookies in the microwave for a few seconds. They are also great served with a big scoop of vanilla ice cream. 

To freeze, place the sliced bars in a freezer-safe container or bag and separate the layers with parchment paper. They will stay fresh for up to 3 months. Thaw in overnight in the refrigerator. 

Whether you are making these Easter treats for family and friends, to take to a potluck or for class treats they are sure to be a new favorite dessert.

More Festive Easter Treat Recipes: 

Cadbury Mini Egg Cookie Bars cut into squares with text overlay.
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Overhead view of Cadbury Mini Egg Cookie Bars cut into squares.

Cadbury Mini Egg Cookie Bars

Our Easter Mini Egg Cookie Bars have a soft, chewy texture and are topped with pastel colored Cadbury eggs. This easy Easter dessert recipe can be prepared in under 1 hour.
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Course: Dessert, Holiday Treats
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 20
Calories: 349kcal
Author: Lori @ A Reinvented Mom


  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 sticks unsalted butter, (1 cup), softened at room temperature
  • ¾ cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 cups mini Cadbury eggs, chopped and divided use


  • Preheat the oven to 350 degrees F. Lightly grease the bottom of a 9×13 baking dish and line it with parchment paper. Set it aside.
  • In a medium mixing bowl, combine the flour, baking powder, and baking soda. Set aside.
  • In a large mixing bowl cream the butter and both sugars, using a hand mixer or stand mixer on medium-high speed.
  • Add the eggs, vanilla, and salt and mix on medium speed just until incorporated.
  • Slowly add the flour mixture, mixing between additions, until you reach a cookie dough consistency. Next fold in 1 ½ cups of the chopped mini Cadbury eggs until evenly distributed throughout the dough. Reserve the remaining candy eggs for the topping.
  • Transfer the cookie dough into the prepared pan, spreading and pressing the dough into an even layer. Top with the remaining chopped mini eggs and lightly press them into the dough.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • After removing the pan from the oven, set it on a wire rack and allow the bars to cool before cutting and serving.


  • You can use any color of Cadbury’s mini chocolate eggs (Harvest mix is fun for Halloween treats). You can also swap the mini eggs for other chocolate candies such as M&M’s, mini Reese’s cups or Rolo’s. The baking time may need to be adjusted if you swap for other chocolates.
  • Make sure the butter and eggs come to room temperature before mixing.
  • Don’t overbake the bars. Check at the 20 minute mark and bake until the edges just start turning golden brown for a softer texture.
  • For the cleanest cuts, allow the bars to cool completely at room temperature.
  • Store leftover baked cookie bars in an airtight container on the counter for up to 3 days.
  • To freeze: slice cooled bars into squares and stack them in a freezer-safe airtight container or in a freezer bag with parchment paper between each slice for up to 3 months.
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Nutritional Estimate

Serving: 1bar | Calories: 349kcal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 115mg | Potassium: 54mg | Fiber: 1g | Sugar: 32g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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