• Skip to main content
  • Skip to primary sidebar
Blues Best Life
menu icon
go to homepage
  • Recipes
  • How To
  • Contact
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • How To
    • Contact
    • About
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Desserts

    Easter Cookie Bars with Mini Eggs

    Published: Mar 1, 2022 · Modified: Aug 11, 2022 by bobbieblue

    8 shares
    • Facebook
    Jump to Recipe Print Recipe Pin Recipe

    If you need a fun Easter dessert recipe to make with the kids try these chewy mini egg cookie bars!  These cute Easter cookie bars will be a fun addition to your Easter baking!

    Everyone has a favorite Easter candy they remember and love as a child.  Mine was always the chocolate mini eggs that my grandmother added to my Easter basket.  Making this dessert brings back many fond memories of hunting for Easter eggs and spending time with family.

    What makes this cookie bar the best!

    For our Easter celebrations I like to make a delicious treat that is fun for the adults and kids!  If you have chocolate chip cookie lovers this recipe will be a huge hit.  It takes the simple recipe and adds mini chocolate eggs instead of milk chocolate chips!  The best part is it's an easy recipe to bake with no fussing over multiple trays of cookies.  Plus the cookie bars bake up nicely with a soft but chewy texture that melts in your mouth!  This is the perfect dessert to feed a crowd if you are entertaining or going to dinner with family.

    Key Ingredients

    butter- I use unsalted butter in my baking recipes.  If you use salted reduce the amount of extra salt that you add by a ¼ teaspoon.

    all purpose flour- makes these cookies light and less dense.

    Cadbury eggs- these chocolate eggs are a favorite candy that you can find in the grocery store around Easter time.  They are a creamy milk chocolate with a candy shell and are in pretty pastel colors.

    Step-by-step instructions

    Start by mixing the dry ingredients together.  In another large bowl mix together the melted butter with the sugar and brown sugar.  Add eggs and vanilla extract to the butter mixture and mix well to combine.  Stir the flour into the wet ingredients stirring with a spatula.

    Spread the cookie dough into the lined baking tin.  Use a spatula to press it down and spread in a even layer into the corners.

    The easiest way to remove the bars for cutting is to line the 13x9 inch baking pan with parchment or aluminum foil.  Leave the edges longer so you can lift the entire bar out of the pan.

    Bake in a preheated 350 degree oven for 28-30 minutes or until the cookie bar is golden brown and a toothpick inserted in the center comes out clean with no crumbs.  Cool on a wire cooling rack before cutting into bars.

     

    Expert tips

    • Use melted butter to make this recipe even quicker.  No need to use a hand mixer this cookie bar can be mixed with a spatula.
    • Use either parchment paper or aluminum foil to line the bottom of the baking pan.  This helps with lifting the bars out to make it easier to cut and quicker clean up.
    • Reserve a ¼ cup of eggs to add to the top of the cookie bars when they come out of the oven.  Gently press the extra mini eggs into the cookie while it is still hot right out of the oven.
    • For best results allow the bars to cool in the baking pan on a wire rack for at least an hour before cutting bars into squares.

    How to store

    Allow the cookie bars to cool completely before storing.  They will stay fresh for 2-3 days in an airtight container on the counter.

    Freezing Instructions

    Cookie bars can be frozen for a great make ahead dessert.  Again it is important that they are completely cooled before freezing.

    Cut into squares and store in freezer safe container or freezer bag.  Use parchment paper in-between the layers so they do not stick together.  You can remove just one bar at a time or the entire container.  Allow them to come to room temperature before serving.

    Looking for other delicious dessert recipes?  Try these!

    Peanut Butter Rice Krispies Treats {with Chocolate}

    White Chocolate Cranberry Oatmeal Bars

    Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!

    Print Recipe
    5 from 3 votes

    Easter Cookie Bars with Mini Eggs

    If you need a fun Easter dessert recipe to make with the kids try these chewy mini egg cookie bars!  These cute Easter cookie bars will be a fun addition to your Easter baking!
    Prep Time10 mins
    Cook Time30 mins
    Course: Dessert
    Cuisine: American
    Keyword: easter, chocolate
    Servings: 24 bars
    Author: Bobbie Blue

    Ingredients

    • 2 ¼ cups all purpose flour
    • 1 teaspoon baking soda
    • 1 ½ teaspoons cornstarch
    • ½ teaspoon salt
    • 1 cup butter, melted
    • ¾ cup sugar
    • ½ cup brown sugar
    • 2 eggs
    • 2 teaspoon vanilla extract
    • 1 ½ cups cadbury mini eggs

    Instructions

    • Preheat oven to 350 degrees. Line a 13x9 inch pan with aluminum foil or parchment paper.
    • In a large bowl mix together the flour, baking soda, cornstarch and salt.
    • In another bowl add sugar, brown sugar and melted butter. Mix well until sugars dissolve in the butter. Add in both eggs and vanilla extract.
    • Slowly add the flour mixture to the butter mixture while stirring. Once combined add the chocolate eggs reserving a ¼ cup of eggs.
    • Spread the cookie batter into the baking dish. Press evenly into the corners so you have one smooth layer.
    • Bake for 30 to 32 minutes or until cookie bar is golden brown and a toothpick inserted in the middle comes out clean. While cookie bar is still warm press the remaining ¼ cup of mini eggs into the top of the bars.
    • Allow to cool one hour on a wire cooling rack. Use the parchment as handles to carefully lift from pan to cut into square.
    • Once completely cooled store in an airtight container for 2-3 days.

    More Desserts

    • Creamy Rice Pudding with Condensed Milk
    • Almond Bark Peanut Clusters
    • Christmas Almond Bark Pretzels
    • Lemon Berry Mascarpone Cake with Lemon Buttercream Frosting

    Reader Interactions

    Comments

    1. Cale lytton

      March 09, 2022 at 8:01 pm

      5 stars
      I love these Delicious cookies …. Will make again!!

      Reply
    2. Michael

      March 09, 2022 at 8:02 pm

      5 stars
      These were amazing. Thank you for the recipe. This is a must try. Great for anytime!

      Reply
    3. Motzarella Minkii

      March 09, 2022 at 8:21 pm

      5 stars
      Hmm let me start by saying this recipe was the best at my kids birthday party. Does an empty baking tray say enough but “Yummy in my tummy”!

      Thank for the recipe! 😁

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Bobbie! Welcome to Blue's Best Life. I'm a self taught cook that loves to find the balance between healthy dished while still enjoying a truly decadent dessert, because there is always room for a little something sweet!

    More about me →

    Popular

    • Healthy Strawberry Walnut Salad Recipe
    • Easy Sweet Balsamic Dressing
    • Fresh Mango Cucumber Salad Recipe
    • Creamy Biscoff Overnight Oats

    Copyright © 2023 Blue's Best Life

    Privacy Policy