Cadbury Egg Cookie Bars (Print Version)
# Ingredients:
→ Chewy Cookie Bar Base
01 -
1 cup melted butter
02 -
1 cup packed light brown sugar
03 -
½ cup granulated sugar
04 -
2 teaspoons vanilla extract
05 -
2 large eggs, room temperature
06 -
2 ½ cups all-purpose flour
07 -
2 teaspoons cornstarch
08 -
1 teaspoon baking soda
09 -
½ teaspoon salt
10 -
1 cup semi-sweet chocolate chips
11 -
1 ½ cups chopped Cadbury Mini Eggs
→ Velvety Frosting
12 -
½ cup butter, room temperature
13 -
2 cups powdered sugar
14 -
1 teaspoon vanilla extract
15 -
2 tablespoons milk, adjust as needed
16 -
¼ teaspoon salt
17 -
1–2 drops blue food dye, optional
→ Finishing Touches
18 -
1 teaspoon cocoa powder
19 -
1 teaspoon warm water
20 -
Additional chopped Cadbury Mini Eggs
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease or line a 9×13-inch metal baking pan with parchment paper. In a large bowl, mix melted butter, brown sugar, granulated sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add dry ingredients to the wet mixture, stirring until combined. Fold in chocolate chips and 1 cup of chopped Cadbury Mini Eggs (reserve ½ cup for topping).
02 -
Spread the dough evenly in the prepared baking pan. Bake for 22-25 minutes, or until golden brown on the edges but slightly soft in the center. Allow bars to cool completely before frosting.
03 -
In a mixing bowl, beat butter and powdered sugar until smooth and fluffy. Add vanilla, salt, and milk, beating until creamy. Adjust with more milk if needed. If using food dye, mix in 1-2 drops of blue dye for a fun robin’s egg color.
04 -
Spread frosting evenly over the cooled cookie bars. Mix cocoa powder with warm water. Using a clean pastry brush or toothbrush, flick the cocoa mixture onto the frosting for a speckled effect.
05 -
Sprinkle the remaining chopped Cadbury Mini Eggs over the frosting. Slice into squares and enjoy!
# Notes:
01 -
For thicker cookie bars, bake in an 8×8-inch pan and increase the bake time slightly.
02 -
Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.
03 -
Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw before serving.