Cadbury Egg Cookie Bars (Print Version)

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

# 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 for easy removal.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, whisk the melted butter with brown sugar and granulated sugar until smooth and combined.
04 - Add eggs and vanilla extract to the wet mixture, whisking until fully incorporated.
05 - Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Do not overmix.
06 - Gently fold in the chopped Cadbury mini eggs and half of the pastel M&Ms.
07 - Spread dough evenly into the prepared pan. Sprinkle remaining M&Ms and extra mini egg pieces over the top for decoration.
08 - Bake for 23-26 minutes, or until the edges are golden and the center is just set. Do not overbake for soft bars.
09 - Remove from oven and allow to cool completely in the pan before lifting out and cutting into bars.

# Additional Tips::

01 -
  • They're soft and chewy in the center but crispy at the edges, which somehow feels like getting two textures in one bite.
  • You can make them in under an hour and they actually stay fresh for days, unlike most cookies that disappear before they're even cool.
  • The mix of Cadbury eggs and pastel M&Ms gives you little bursts of sweetness and color, turning a simple bar into something that feels special without being complicated.
02 -
  • Every oven bakes differently, so start checking at 23 minutes rather than trusting the full 26—pulling them out one minute too early beats pulling them out two minutes too late and getting bars that crack when you cut them.
  • If you love gooey centers, underbake them by a minute and let them cool in the pan; the residual heat will finish cooking them gently.
03 -
  • The parchment paper overhang is not just convenient—it's the difference between a whole pan of beautiful bars and a frustrating scraping situation.
  • Room temperature eggs really do make a difference; cold eggs won't incorporate smoothly and warm eggs will cook, so give them fifteen minutes on the counter before you start.
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