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Cadbury Egg Chocolate Chip Easter Cookie Bars Recipe

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4.7 from 69 reviews

Delight in these festive Cadbury Egg Chocolate Chip Easter Cookie Bars, featuring browned butter, chocolate chips, pastel Easter M&M’s, crushed Cadbury Mini Eggs, and topped with halved crème-filled Cadbury eggs for a delightful seasonal treat perfect for sharing.

Ingredients

Scale

Dry Ingredients

  • 2 & 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter (browned and cooled to room temperature)
  • 2/3 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs (at room temperature)

Mix-ins and Toppings

  • 2/3 cup semi-sweet chocolate chips
  • 1/2 cup pastel Easter M&M’s
  • 1/2 cup crushed Cadbury Mini Eggs (candy-coated)
  • 8–12 Cadbury crème-filled mini eggs (halved for topping)

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt the butter while stirring constantly. The butter will foam, sizzle, and develop brown bits. Once it becomes golden brown with a nutty aroma, remove it from the heat and let it cool for 10-15 minutes.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
  3. Mix Sugars and Butter: In a large mixing bowl, combine the cooled browned butter, granulated sugar, brown sugar, and vanilla extract. Mix until smooth and glossy. Then, add in the eggs and mix until fully combined.
  4. Combine Wet and Dry Ingredients: Stir the dry flour mixture into the wet ingredients until just combined to avoid overmixing.
  5. Add Mix-ins and Chill: Fold in the semi-sweet chocolate chips, pastel Easter M&M’s, and crushed Cadbury Mini Eggs gently. Cover the bowl and refrigerate the dough for 30-60 minutes.
  6. Prepare Baking Pan and Oven: While the dough chills, preheat the oven to 350°F (175°C). Spray or line a 13.8×10-inch jelly roll pan with parchment paper for easy removal.
  7. Spread Dough in Pan: Evenly spread the chilled dough into the prepared pan. Optionally, reserve some M&M’s and chocolate chips to press on top for decoration.
  8. Bake the Bars: Bake for 18-22 minutes until the edges are golden brown and the center is just set but not overbaked.
  9. Add Toppings and Cool: Immediately after removing from the oven, gently press the halved crème-filled Cadbury eggs on top; the heat will help them adhere without melting. Allow the bars to cool completely before cutting into squares.

Notes

  • Do not overbake the bars to maintain a chewy texture.
  • Allow the browned butter to cool properly so it doesn’t cook the eggs prematurely.
  • Chilling the dough helps the bars hold shape and enhances flavor.
  • You can substitute with other pastel-colored candies if Easter M&M’s aren’t available.
  • Use room temperature eggs for better mixing and texture.

Keywords: Cadbury egg cookies, Easter cookie bars, chocolate chip cookies, holiday dessert, bacon butter cookies, chocolate candy bars

Find it online: https://spatulaqueen.com/cadbury-egg-chocolate-chip-easter-cookie-bars-recipe/