Dessert

Cadbury Egg Cookie Bar Recipe

Bylina Carter February 8, 2026February 8, 2026

Introduction

These Cadbury Egg Cookie Bars combine the rich creaminess of mini Cadbury eggs with classic chocolate chips in a soft, chewy cookie base. Perfect for Easter or any time you crave a festive, indulgent treat.

The image shows a stack of crumbly dessert squares with a thick base layer of light golden brown cookie dough mixed with chocolate chips and crushed pastel candy-coated chocolate eggs in yellow, white, and blue colors. The top layer is rough and textured, dotted with whole and broken candy egg pieces giving a crunchy look. One square is slightly lifted on a piece of white parchment paper, showing the cookie's dense and moist inside filled with darker chocolate chunks and colorful candy bits. The background is a white marbled texture with more dessert squares scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (200g) crushed Cadbury mini eggs
1 cup (240g) mini chocolate chips

1 cup (222g) salted butter
1 cup (246g) brown sugar

1/2 cup (115g) granulated sugar
1 egg

1 tsp vanilla
2 cup (304g) all-purpose flour
1/2 cup (50g) rolled oats

1 tsp baking soda
1/2 tsp salt

Instructions

Step 1: Preheat the oven to 350°F (180°C). Spray a 9×13-inch pan with non-stick spray and set aside.

Step 2: Measure out and set aside the crushed Cadbury mini eggs and mini chocolate chips.
Step 3: In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until smooth, light in color, and fluffy, about 2 minutes.
Step 4: Scrape the sides of the bowl, then mix in the egg and vanilla until fully combined.

Step 5: Add the flour, rolled oats, baking soda, and salt to the bowl. Start mixing slowly.
Step 6: When the flour mixture is about halfway incorporated, add the crushed Cadbury mini eggs and mini chocolate chips. Continue mixing just until the dough is fully combined. Avoid overmixing.
Step 7: Gently press the dough evenly into the prepared pan.

Step 8: Bake for 18 to 20 minutes, or until the bars have risen and the edges turn golden brown.
Step 9: Allow the cookie bars to cool completely before cutting into squares and serving.

Tips & Variations

For extra chewiness, replace half the rolled oats with quick oats or add a tablespoon of honey to the wet ingredients.

You can swap mini chocolate chips for white chocolate or butterscotch chips for a different flavor profile.
If you don’t have Cadbury mini eggs, chopped regular Cadbury eggs or your favorite candy-coated chocolates will work well.

Storage

Store the cookie bars in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to a week. To reheat, warm individual bars in the microwave for 10-15 seconds for a soft, melty treat.

How to Serve

The image shows a close-up view of several square pieces of a crumbly dessert bar arranged tightly together, each about two layers thick. The top layer is a light golden brown crumb mixture with a rough, uneven texture and visible oats. Inside the crumb topping, there are scattered pieces of colorful candy-coated chocolate eggs in pastel yellow, blue, pink, and white, some of which are broken, revealing chocolate inside. The bottom layer appears dense and chocolatey, slightly darker and smoother than the top. The dessert squares are set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookie bars?

Yes, you can freeze the baked bars. Wrap them tightly in plastic wrap and place in a freezer-safe container or bag. They will keep well for up to 3 months. Thaw at room temperature before serving.

Can I make these bars without a stand mixer?

Absolutely! You can use a hand mixer or even mix by hand with a wooden spoon. Just make sure to cream the butter and sugars well until light and fluffy before adding other ingredients.