Cadbury Egg Cookie Bars
Chewy, buttery Cadbury Egg Cookie Bars made with browned butter, crunchy Cadbury Mini Eggs, and chocolate chips. Everything bakes in one pan for a quick, pretty dessert that is perfect for spring and Easter gatherings.
Ingredients
- 1 cup (2 sticks) unsalted butter browned and cooled
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 2 3/4 cups flour
- 1 tsp baking soda
- 3/4 tsp salt
- 2 Tbsp cornstarch optional, for softer texture
- 1 1/4 cups Cadbury Mini Eggs lightly crushed plus extra for topping
- 1/2-1 cup semisweet chocolate chips
Instructions
- Brown the butter: In a large pot, melt the butter over medium heat. The butter will start to foam and froth; as the foam dies down, you’ll see brown specks forming at the bottom and smell a nutty aroma. That’s when it’s ready.
- Place the butter in a heat-safe bowl and let it cool. Make sure to use a rubber spatula to scrape out all those brown specks at the bottom, because that's where the flavor is.
- Place your Cadbury mini eggs in a plastic zip top bag and crush them a little with a rolling pin. I like a good mix of big chunks and small chunks and then I save some of the really big chunks for sprinkling on top at the end.
- Preheat the oven to 350°F. Line an 8x8 or 9x9 pan with parchment paper
- Mix the slightly cooled browned butter with the brown sugar and granulated sugar until smooth and glossy (I found it easiest to use a rubber spatula for mixing, but a whisk or electric mixer work too).
- Whisk in the eggs, one at a time, then stir in the vanilla.
- Add the flour, baking soda, salt, and cornstarch (if using). Stir just until no dry streaks remain.
- Fold in the crushed Cadbury Mini Eggs and chocolate chips. Keep some Cadbury Mini Eggs aside for sprinkling on top later.
- Press the dough into your lined pan.
- Bake for 18-20 minutes, until the edges look set and the center still looks soft.
- Sprinkle the extra chopped Mini Eggs on top and return to the oven.
- Bake for another 6–10 minutes, until the edges are golden and the center is still slightly underbaked