Cadbury Egg Cookie Bars (Printable)

Chewy bars loaded with chunks of Cadbury mini eggs and pastel M&Ms for a sweet delight.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, melted and slightly cooled
05 - 1 cup light brown sugar, packed
06 - 1/2 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 cup Cadbury mini eggs, chopped
10 - 1 cup pastel M&Ms

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, whisk melted butter with brown sugar and granulated sugar until smooth and fully combined.
04 - Add eggs and vanilla extract to the butter mixture, whisking until fully incorporated.
05 - Gradually fold dry ingredients into wet mixture using a spatula, mixing just until combined. Avoid overmixing.
06 - Gently fold in chopped Cadbury mini eggs and half of the pastel M&Ms into the dough.
07 - Spread dough evenly into prepared pan. Sprinkle remaining M&Ms and additional mini egg pieces over top for decoration.
08 - Bake for 23-26 minutes until edges are golden and center is just set. Avoid overbaking to maintain soft texture.
09 - Remove from oven and cool completely in pan before lifting out and cutting into bars.

# Expert Suggestions:

01 -
  • They're soft and chewy all the way through, which means you can barely keep yourself from eating the whole pan.
  • Minimal prep and one-pan baking means less stress and more time enjoying the buttery, chocolatey payoff.
  • The pastel candy melts slightly into the bars while keeping its color, creating a celebration in every bite.
02 -
  • Underbaking by just one minute keeps these bars gooey in the middle—overbaking even slightly makes them hard and disappointing, so watch the time carefully.
  • Room temperature eggs really do matter here; cold eggs can create a bumpy texture that ruins the smooth crumb you're after.
03 -
  • Use a sharp serrated knife or dental floss to cut through the bars without smashing them—it's the difference between clean edges and gummy messes.
  • If the Cadbury eggs are really large, chop them into smaller pieces so you get egg in every bar instead of one giant chunk in one lucky piece.
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