Cadbury Egg Cookie Bars (Printable Version)

Delight in soft, chewy bars packed with Cadbury mini eggs and colorful pastel M&Ms.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, melted and slightly cooled
05 - 1 cup light brown sugar, packed
06 - 1/2 cup granulated sugar
07 - 2 large eggs, at room temperature
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 cup Cadbury mini eggs, chopped
10 - 1 cup pastel M&Ms

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, whisk melted butter with brown sugar and granulated sugar until smooth and combined.
04 - Add eggs and vanilla extract to butter-sugar mixture, whisking until fully incorporated.
05 - Gradually fold dry ingredients into wet mixture using a spatula, mixing just until combined. Avoid overmixing.
06 - Gently fold in chopped Cadbury mini eggs and half of the pastel M&Ms into the dough.
07 - Spread dough evenly into prepared pan. Sprinkle remaining M&Ms and additional mini egg pieces over the top for decoration.
08 - Bake for 23 to 26 minutes until edges are golden and center is just set. Do not overbake for soft bars.
09 - Remove from oven and allow to cool completely in pan before lifting out and cutting into bars.

# Additional Tips::

01 -
  • They stay ridiculously soft and chewy even days later, which means you can actually enjoy them without feeling rushed.
  • The pastel M&Ms add this playful pop of color and that little crunch-then-melt moment that makes eating them genuinely fun.
  • No fancy techniques or temperamental steps—if you can fold ingredients, you can nail these.
02 -
  • The difference between soft and gummy is about two minutes of baking time, so set a timer and check at 23 minutes—your oven is probably slightly different than mine.
  • Room temperature eggs and slightly cooled melted butter aren't fussy requirements; they're the reason these bars have such a tender crumb instead of a dense, cookie-like texture.
03 -
  • Parchment paper with overhang is a game-changer—it means you can lift the entire slab out and cut it on a cutting board instead of trying to knife bars inside the pan.
  • If the M&Ms start melting into the dough during folding, stick the bowl in the fridge for five minutes before continuing—cold candy holds its shape better.
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