Cadbury Egg Cookie Bars (Print)

Soft, chewy bars loaded with Cadbury mini eggs and pastel M&Ms for festive snacking.

# 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, at 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, leaving 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 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 extra mini egg pieces over the top for decoration.
08 - Bake for 23 to 26 minutes, until edges are golden and center is just set. Do not overbake for soft, chewy texture.
09 - Remove from oven and allow to cool completely in pan before lifting out and cutting into 16 bars.

# Expert Tips:

01 -
  • They're impossibly soft and chewy without being cakey, which honestly took me a few tries to nail.
  • The pastel M&Ms add this playful crunch and color that makes them feel like spring in bar form.
  • You can pull them together in about 15 minutes of actual work, then just wait for the magic to happen in the oven.
02 -
  • The difference between chewy and cakey bars comes down to not overbaking and using melted butter instead of creamed—I learned this after making a batch that turned out dense and regretted it immediately.
  • Room temperature eggs mix in smoothly and create a better crumb, while cold eggs can leave little pockets of butter in your batter that throw off the texture.
03 -
  • Don't skip the parchment paper overhang—it makes lifting the entire batch out of the pan so much easier than trying to slice them in place.
  • If your kitchen is warm, chill your butter mixture for five minutes after whisking in the eggs before folding in the flour; it helps the bars bake more evenly and keeps the chocolate from melting too much during mixing.
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