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Cadbury Easter Egg Cookie Bars

These Cadbury Easter Egg Cookie Bars are a real treat! Fully loaded cookie bars filled with pastel M&M's, chocolate chips, sprinkles and Cadbury creme eggs for the ultimate Easter treat!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Bars
Servings: 15
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 12 Tablespoons unsalted butter softened
  • 1 cup brown sugar
  • 1/2 cup granulated white sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 Tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup - 1 cup pastel M&M's
  • 1/3 cup sprinkles
  • 8 Cadbury mini creme eggs halved (16 total pieces)

Instructions

  • 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.