Sweet, chewy, and packed with festive crushed Mini Cadbury eggs, these simple Easter Cookie Bars are going to be your favorite Easter treat! All you need is a few simple ingredients, and 45 minutes of your time to make them.
Spring and Easter baking is so much fun! I love seeing mini eggs, Easter M&Ms, and all the festive candy popping in supermarkets. Every year, we make a few delicious homemade treats at home, and they’re all super easy. You are going to love these simple Mini Egg Cookie Bars, and you should also check out my Peep Easter Sugar Cookie Bars, Mini Egg Cookies, Easter Egg Sugar Cookies with easy royal icing, and my No Bake Birds Nest Cookies!
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Why You Will Love This Recipe
- Mini Eggs! Colorful, fun, and delicious! I mean, who doesn’t love mini eggs?
- Fun for Kids: This recipe is such a fun afternoon activity for kids! Let them help you crush the mini eggs, and decorate the cookie bars right before they go into the oven.
- Fast and Easy: Bar cookies are so much easier to make than traditional cookies. They are also ready to eat much sooner.
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Dry Ingredients: You will need all-purpose flour, a little bit of each baking soda and powder, and salt.
- Wet Ingredients: Salted or unsalted butter can be used here, you will also need two large eggs that are brought to room temperature, vanilla extract, and sugars (is that a wet ingredient?!).
- To decorate, you will need mini Cadbury chocolate eggs. If you can’t find them, use Easter M&M’s instead.
How To Make Easter Cookie Bars
The active time in this recipe is only 10-15 minutes! It’s so easy, here’s how you make these simple cookie bars:
Preheat the oven to 350°F (180°C), or 160°C if you have a fan oven. Prepare a 9×13-inch baking pan by lining it with parchment paper.
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugars: In a separate mixing bowl, with a hand mixer, cream butter and sugars until smooth and creamy (about 2-3 minutes). Then add the eggs and vanilla, and mix again until the eggs are well incorporated.
- Add Dry To Wet: Now add the dry ingredients to the creamed butter and sugar mixture, and mix again until just combined and you no longer see dry patches of flour. Do not overmix the cookie dough as you don’t want to develop gluten.
- Add the Mini Eggs! Now, fold in half of the mini eggs, and make sure to reserve some for the topping.
- Press Cookie Dough & Bake. Transfer and press the cookie dough in the prepared pan, making it as even as possible. Top with more crushed mini eggs, and bake for 25-30 minutes. Remove from the oven, allow to cool then slice and serve!
Top Tips
- Using Metal vs Glass Pan: You can use either type of pan as long as it is the right size (9×13 inches). The baking times will be the same. If you decide to use a different size or shaped pan, you may need to adjust the baking time.
- Easy Removal. To make the bars easy to remove from the pan, leave extra parchment paper on each side so that you can use it as handles to lift the bars out.
- Use your favorite chocolate! If you can’t find mini eggs, use Easter M&M’s, chocolate chips (milk or white or both), Reese’s mini eggs, Oreo mini eggs, you name it!
- Slicing: A big sharp knife is the key to getting pretty edges on bar cookies. Another trick is to remove the edges from the bars before cutting them. Save the edges to snack on, but only serve the inside pieces.
Other Easter Desserts You Should Try
- Easter Egg Sugar Cookies
- Raspberry Thumbprint Cookies
- Heaven On Earth Cake
- Bunny Pretzels
- Easter Basket Cookie Cups
- Carrot Cake Cookies
Mini Egg Cookie Bars are so easy and fun to make, and so delicious with the crushed mini eggs! Enjoy this recipe with your family this year, and be sure to save it for next year too.
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