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.
Preheat the oven to 350 degrees F. Lightly grease the bottom of a 9x13 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.
Notes
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.