Description
These Cadbury Egg Cookie Bars are soft and chewy chocolate chip cookie bars loaded with crunchy Cadbury Mini Eggs and topped with pastel blue buttercream and a speckled finish. They’re a festive, bakery-style Easter dessert that’s easy to make and perfect for spring celebrations.
Ingredients
Cookie Bar Base:
¾ cup unsalted butter, melted and slightly cooled
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup semi-sweet chocolate chips
¾ cup chopped Cadbury Mini Eggs
Buttercream Frosting:
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Blue gel food coloring
Topping:
½ cup Cadbury Mini Eggs, whole and chopped
Speckling Mixture:
1 teaspoon cocoa powder
1 teaspoon vanilla extract
1–2 teaspoons water
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract and mix until combined.
- Stir in the flour, baking soda, and salt just until a soft dough forms. Fold in the chocolate chips and chopped Cadbury Mini Eggs.
- Press the dough evenly into the prepared pan. Bake for 22–26 minutes, until the edges are lightly golden and the center is set but still soft. Cool completely.
- For the buttercream, beat the softened butter and vanilla extract until smooth. Gradually add the powdered sugar and mix until fully combined and fluffy. Tint with blue gel food coloring to a pastel shade.
- Spread the buttercream evenly over the cooled cookie base.
- Press whole and chopped Cadbury Mini Eggs into the frosting.
- In a small bowl, whisk together cocoa powder, vanilla extract, and water. Dip a pastry brush into the mixture and flick it over the bars to create a speckled effect.
- Refrigerate for 20–30 minutes to allow the frosting to set slightly, then slice into 9 squares and serve.
Notes
Do not overbake; the center should be just set for soft, chewy bars.
Allow the cookie base to cool completely before frosting to prevent melting.
Store in an airtight container at room temperature for up to 3 days, or refrigerate if your kitchen is warm.
If refrigerated, let sit at room temperature for 20–30 minutes before serving.
You can freeze the unfrosted cookie base tightly wrapped and frost after thawing.
For clean slices, chill slightly and wipe the knife between cuts.
Buttercream color can be customized to pink, purple, or yellow for different themes.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 777 kcal
- Sugar: 72 g
- Sodium: 310 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 101 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
