These Cadbury Easter Egg Cookie Bars are a delightful, EASY recipe using Cadbury creme eggs and seasonal Easter M&M’s to make these delicious, soft and chewy cookie bars!
How come Easter candy tastes WAY better than the original, every day versions?
I swear, the people working at the Reese’s factory must put some extra magic in their Reese’s mini eggs because I cannot resist them. I am woefully powerless to their siren song at the grocery store and can demolish a bag quickly… and I don’t even like peanut butter that much.
All the pastel colored candies are just too cute and for some wacky probably-not-scientific reason taste better. Does anyone else agree? I mean, even Christmas and Halloween candy doesn’t taste as good as Easter candy. Maybe it is just me, but as someone who usually can bypass the candy aisle without issue, Easter candy is my kryptonite.
Thankfully, these Cadbury Easter Egg Cookie Bars are an easy way to use up bits and bobs of whatever’s left of your Easter candy stash! For this particular recipe, I used Cadbury creme eggs (a quintessential Easter candy!) and pastel M&M’s, but you could use whatever you have on hand honestly. That’s the beauty of these bars!
The bar itself is basically a deep-dish chocolate chip cookie: soft and chewy with a crisp topping and fully loaded with tons of candy and sprinkles. I struggle to call this a recipe because it comes together so fast and is so simple to make, but sometimes, you just need to be reminded how seriously tasty things can come together quickly and painlessly when you’re craving something sweet.
The best part is, if you’re cooped up on a rainy spring break, these bars are fun to make with kids! Have them stir in the candy mix-ins, or garnish the bars with the halved Cadbury creme eggs!
- 12 Tablespoons (1 & ½ sticks) unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated white sugar
- 1 large egg
- 1 large egg yolk
- 1 Tablespoon vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- 2 cups all-purpose flour
- ½ cup semi-sweet chocolate chips
- ¾ cup - 1 cup pastel M&M's
- ⅓ cup sprinkles
- 8 Cadbury mini creme eggs, halved (16 total pieces)
- Preheat oven to 350 degrees F. Line a 9x13 rectangular baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
- In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment until creamy and pale yellow, about 1 minute. Add in the egg, followed by the egg yolk and vanilla, beating well after each addition. Lastly, add in the baking soda, cornstarch, salt and flour and mix on low speed until incorporated. Stir in the chocolate chips, M&M's and sprinkles by hand until combined.
- Press the dough evenly into the prepared baking sheet. If desired, press in some more Easter M&M's into the top of the dough so they are more visible.
- Bake for 25-30 minutes or until the cookie bars are light golden brown and a toothpick inserted near the center comes out clean. Using a wooden spoon handle, gently make slight, shallow depressions throughout the cookie bars. I did 15 depressions, in 3 rows of 5. Gently press a Cadbury creme egg half into each depression (I only ended up using 15 egg halves). Allow the bars to cool completely before cutting into squares.
Super yummy, buttery chocolate chip cookie bars fully loaded with all of Easter’s candy gloriousness!
Have a super sweet day!