Mini Egg Bars: These festive Easter cookie bars are made with one of our favorite Easter candy, Cadbury mini eggs! These mini egg bars are an easy dessert for Easter time or any time of year!
If you’re looking for other Easter recipes to serve this year, you’ll especially want to see our mini egg cookies and you can also check out our ham casserole and our Southern broccoli casserole!
Why you’ll love this recipe
This is the perfect Easter dessert (I’m speaking directly to my fellow mini egg lovers on this one). We called them “mini egg bars”, but we might as well have called them Easter cookie bars!
These magic bars are made with cookie dough and my personal favorite Easter candy, Cadbury mini eggs, which basically makes them Easter in bar form if you ask me.
If you’re looking for simple recipes to make your Easter baking easier, move this one to the top of your list. This easy recipe for mini egg Easter bars is a crowd-pleaser and will have your guests asking for the recipe for sure! Pro Tip: place these on an Easter charcuterie board with these Easter cookies for the ultimate treat!
Jump to:
Ingredients for mini egg bars recipe
You only need a few simple ingredients to make these delicious cookie bars. For this easy treat, you’ll need:
- 2 sticks salted butter at room temperature (2 sticks = 1 cup)
- 1 ¼ cups light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 ¼ cups all purpose flour
- ½ teaspoon baking soda
- 1 ¼ cups Cadbury mini eggs
- ½ cup chocolate chips
Jump to the recipe card to see the ingredient amounts and instructions or keep reading to learn how to make these chewy mini egg cookie bars!
Do they sell Cadbury Mini Eggs all year?
The answer to this depends on where you live. If you live in the United States or another country you might not be able to get these outside of mini egg season.
Consider stocking up next time these hit the shelves so you can make them a few times later in the year (or not…it might be a good thing these only come out once a year because they are addicting)!
Depending on when the stores in your area start putting out Easter treats, you might even be able to make these for Valentine’s Day! We think they would make the perfect treat for either occasion!
P.S. When we say Cadbury eggs, we’re talking about these and not the bigger cream eggs or the mini egg chocolate bar.
How to make the mini egg cookie bar
The best part of this recipe (aside from it having mini eggs in it) is that it doesn’t take a lot of work to make! Read on to see exactly how simple it is.
- Preheat oven to 350 degrees f.
- Butter a 9×13 baking dish. Line the dish with parchment paper and butter the paper. *NOTE* Lining with parchment paper makes it easier to take the whole thing out onto a cutting board and cut those perfect squares. Do you need to do it? No, it won’t change the result of the recipe.
- In a large mixing bowl and using an electric mixer (or the bowl of a stand mixer), mix the butter and sugar until nice and fluffy. Scrape down the sides of the bowl as you go.
- Add the wet ingredients- the eggs, splash of vanilla extract, and salt. Mix until they are all blended and set aside.
- In a medium bowl combine the dry ingredients- the flour, baking soda, Cadbury eggs, and chocolate chips. Whisk together until the eggs and chocolate chips are coated with the flour and baking soda.
- Mix in approximately 1/3 of the dry mixture to the wet mixture. Repeat until all the ingredients are incorporated.*NOTE* For this step, using a hand mixer is great but your dough will be very thick at the end. You could absolutely use a stand mixer as well.
- Pour the dough for the cookie layer into the prepared pan and spread evenly.
- If you want a really chocolatey treat you can add any remaining chocolate eggs to the top of the bar now. You could also sprinkle crushed mini eggs over the top or wait until the bars come out of the oven and add the eggs to the top.
- Bake in the preheated oven for 28-31 minutes or until golden brown. You will notice the edges starting to pull from the pan.
- Remove from the oven and let the bars cool on a wire rack. Let it cool completely before cutting it up to serve.
- If you chose to put parchment paper under your bars, use the parchment to lift the entire pan of cooled mini egg bars out onto a cutting board and cut into 24 even squares (if not, cut them right in the pan). Since we didn’t use a square pan, you might find it helpful to cut a bit of the border off to help create nice straight edges.
- Serve and enjoy!
This easy Easter treat would make a perfect gift to share with your neighbors. Consider making a big batch and packaging it up with cute spring-colored ribbon- what a great way to share some love!
Substitutions
For these Easter egg mini egg cookie bars, there are a few substitutions you can make.
- Chocolate Chips – instead of milk chocolate chips, you can use dark chocolate chips or white chocolate chips (or a combination of the three)! Since the mini eggs are made with creamy milk chocolate, you can get creative with the other chocolate you add to create the perfect mix for your tastes.
Pro tip: sometimes I cut up the solid milk chocolate bunnies the kids get at Easter and use them for baking. Shh…don’t tell them!
- Brown Sugar – if you are out of brown sugar you can use white sugar, but the bars will be a bit less chewy and a bit more crunchy. Still, in a pinch, it will do!
- Eggs – if you ran out of eggs and you are panicking, we’re here to help! In cookie-type recipes like this a cornstarch egg will work decently well. This recipe calls for 2 eggs, so the cornstarch egg replacement would be 2 tablespoons of cornstarch stirred into 6 tablespoons of cold water. Use this directly in place of the eggs in the recipe.
Variations
Although we created these as Easter cookie bars, you could easily modify them for other holidays and events! Since this is basically a cookie bar with a few mix-ins, it’s the perfect recipe to get creative with!
- Valentine’s Day – instead of mini eggs, stir in some pink and red candy-coated chocolate and some pink or red sprinkles!
- St. Patrick’s Day – check your local bulk store or grocery store for green-colored candy-coated chocolate or use peppermint-flavored chocolates and mix in some gold and green sprinkles (or cute little shamrock sprinkles like these sprinkles if you can find them)!
- Christmas – at Christmas time there are usually a lot of options for red and green chocolate and sprinkles. Stir in your favorite, add some to the top and you’ve got a perfect dessert for your holiday celebrations!
Storage
You can store these bars in an airtight container (or cover the entire baking dish with plastic wrap) at room temperature for 3 to 4 days, or in the fridge for up to 1 week.
Although we haven’t tried it yet, these bars should freeze well too! Put them in an airtight, freezer-safe container or bag and freeze them for up to 3 months.
Expert Tips and FAQs
Instead of milk chocolate chips, you can use dark chocolate chips or white chocolate chips (or a combination of the three)! Since the mini eggs are made with creamy milk chocolate, you can get creative with the other chocolate you add to create the perfect mix for your tastes.
Pro tip: sometimes I cut up the solid milk chocolate bunnies the kids get at Easter and use them for baking. Shh…don’t tell them!
Although we haven’t tried it yet, these bars should freeze well too! Put them in an airtight, freezer safe container or bag and freeze them for up to 3 months.
Related Recipes
If you liked these Cadbury mini egg bars, you should check out our other easy Easter desserts, Easter cake donuts, and Easter egg nest cookies, along with these:
📖 Recipe
Mini Egg Bars
Ingredients
- 2 sticks salted butter at room temperature (2 sticks = 1 cup)
- 1 ¼ cups light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 ¼ cups all purpose flour
- ½ teaspoon baking soda
- 1 ¼ cups Cadbury mini eggs
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees f.
- Butter a 9×13 baking dish. Line the dish with parchment paper and butter the paper. *NOTE* Lining with parchment paper makes it easier to take the whole thing out onto a cutting board and cut those perfect squares. Do you need to do it? No, it won’t change the result of the recipe.
- In a large mixing bowl and using an electric mixer (or the bowl of a stand mixer with a paddle attachment), mix the butter and sugar until nice and fluffy. Scrape down the sides of the bowl as you go.
- Add the wet ingredients- the eggs, splash of vanilla extract, and salt. Mix until they are all blended and set aside.
- In a medium bowl combine the dry ingredients- the flour, baking soda, Cadbury eggs, and chocolate chips. Whisk together until the eggs and chocolate chips are coated with the flour and baking soda.
- Mix in approximately 1/3 of the dry mixture to the wet mixture. Repeat until all the ingredients are incorporated.*NOTE* For this step, using a hand mixer is great but your dough will be very thick at the end. You could absolutely use a stand mixer as well.
- Pour the dough for the cookie layer into the prepared pan and spread evenly.
- If you want a really chocolatey treat you can add any remaining chocolate eggs to the top of the bar now. You could also sprinkle crushed mini eggs over the top or wait until the bars come out of the oven and add the eggs to the top.
- Bake in the preheated oven for 28-31 minutes or until golden brown. You will notice the edges starting to pull from the pan.
- Remove from the oven and let the bars cool on a wire rack. Let it cool completely before cutting it up to serve.
- If you chose to put parchment paper under your bars, use the parchment to lift the entire pan of cooled mini egg bars out onto a cutting board and cut into 24 even squares (if not, cut them right in the pan). Since we didn't use a square pan, you might find it helpful to cut a bit of the border off to help create nice straight edges.
- Serve and enjoy!
Notes
- When spreading the dough evenly in the bakeware before cooking, I used an offset spatula. You could as well use a butter knife or mixing spoon.
- Make sure to cook in a 9×13 and not a 9×9. If doing in a 9×9 it will brown too fast, the edges will be cook, but the middle won’t.
- You can store these bars in an airtight container at room temperature for 3 to 4 days, or in the fridge for up to 1 week. Although we haven’t tried it yet, these bars should freeze well too! Put them in an airtight, freezer safe container or bag and freeze them for up to 3 months.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Taylor says
Cadbury eggs are my FAVORITE and this was the absolute BEST way to use them! These bars are rich, gooey, soft and loaded with chocolate in every bite. My family couldn’t get enough of them!!
Jessica says
Oh Taylor… same!! They don’t last long in our house at all. So glad you liked them too! Thank you for sharing!
Kristyn says
Pretty much the best bars on the planet!! Cadbury eggs are my fav & so addicting!! Takes these bars to a whole new level!
Jessica says
Haha, I totally agree Kristyn! Thank you so much for sharing and reviewing these bars!
Allyson Zea says
Mini eggs are my favorite, so I loved this!