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My viral Easter recipe, now as a Cadbury Egg Cookie Bar! You will obsess over, dream of, maybe even fantasize about this chewy oatmeal cadbury egg cookie bar. Don’t wait to snag your Cadbury mini eggs and make these straight away!
Cadbury Egg Cookie Bars
Every year, my Cadbury Egg Cookies go viral. And every single year, people ask if they can be made into a cookie bar. The answer is YES. And spoiler alert? They are DELICIOUS as a bar! They are every bit as soft and chewy as the cookie with the same warm, homey oats, two types of melty chocolate and a rich brown sugar base. But instead of scooping and baking individual cookies, now you get to press them into a pan and let the oven do the heavy lifting. You can cut these into big or small squares, making them the ideal candidate for serving to a crowd or hiding for a personal indulgence.
Ingredients
*You can find instructions and exact quantities in the recipe card at the bottom of this post.
- Crushed Cadbury mini eggs – I place the Cadbury eggs in a plastic bag and crush them slightly with a rolling pin.
- Mini chocolate chips – I prefer mini chocolate chips in this because they disperse so well, giving you tiny bits of chocolate in every bite.
- Salted butter, softened – I like to use salted butter. You can sub in unsalted butter, just add in an extra pinch of salt to the dough.
- Brown sugar
- Granulated sugar
- Egg
- Vanilla – This acts as the best flavor base for these cookies.
- All-purpose flour
- Rolled oats – The oats are the hearty star of the show here. They add such a great chew and warmth.
- Baking soda
- Salt
How to Make Cadbury Egg Cookie Bars
- Preheat the oven to 350° F (180°C). Spray a 9×13 pan with non-stick spray and set aside.
- Measure out the crushed cadbury mini eggs and mini chocolate chips. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take about 2 minutes.
- Scrape the sides of the bowl and mix in the egg and add the vanilla.
- Once completely combined, stop the mixer and add in the flour, rolled oats, baking soda, and salt.
- Start mixing slowly. Once the flour mixture is about half way incorporated into the dough, pour the cadbury mini eggs and chocolate chips into the mixer and allow everything to mix together. Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing.
- Gently press the dough into the prepared 9×13 pan.
- Bake at 350°F (180°C) for 18-20 minutes, or until the bars have risen and the edges are turning golden brown.
- Allow the cookie bars to cool completely prior to cutting.
- Enjoy! Store in an airtight container.
How should I store these cookie bars?
Once cooled, store the cookie bars in an airtight container on the counter for 3-5 days!
Can I freeze Cadbury Egg Cookie Bars?
You sure can! Allow the bars to cool completely and cut into squares. Then place in a ziptop bag, placing parchment between layers. Freeze and enjoy within 3 months.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
- Spatula – I love these silicone spatulas for scraping down the sides of the mixer and pressing the dough into the pan.
- 9×13 pan – This is one of my fave pans for making cookie bars.
Cadbury Mini Egg Treats
- Cadbury Cracker Toffee
- Cadbury Avalanche Bars
- Cadbury Egg Cheesecake
- Easter Cadbury Fudge
- Cadbury Egg Cookies
- Cadbury Egg Trail Mix
- Cadbury Egg Muddy Buddies
Cadbury Egg Cookie Bar
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
- Preheat the oven to 350° F (180°C). Spray a 9×13 pan with non-stick spray and set aside.
- Measure out the crushed cadbury mini eggs and mini chocolate chips. Set aside.1 cup (200g) crushed cadbury mini eggs, 1 cup (240g) mini chocolate chips
- In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take about 2 minutes.1 cup (222g) salted butter, 1 cup (246g) brown sugar, 1/2 cup (115g) granulated sugar
- Scrape the sides of the bowl and mix in the egg and add the vanilla.1 egg, 1 tsp vanilla
- Once completely combined, stop the mixer and add in the flour, rolled oats, baking soda, and salt.2 cup (304g) all-purpose flour, 1/2 cup (50g) rolled oats, 1 tsp baking soda, 1/2 tsp salt
- Start mixing slowly. Once the flour mixture is about half way incorporated into the dough, pour the cadbury mini eggs and chocolate chips into the mixer and allow everything to mix together. Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing.
- Gently press the dough into the prepared 9×13 pan.
- Bake at 350°F (180°C) for 18-20 minutes, or until the bars have risen and the edges are turning golden brown.
- Allow the cookie bars to cool completely prior to cutting.
- Enjoy! Store in an airtight container.
I’m wondering if this can be made “bigger batch” and baked in a half sheet pan? I’m wanting to make as a neighbor gift!
Yes, I would try with 1.5x the recipe for a half sheet pan!
Soooo yummy!! The oats add an amazing texture! They are a bit too sweet, but that’s easily fixable with darker chocolate chips or less sugar 🙂
Really, really good bars!
Am a huge fan of the cookie version of this and was so excited to try this! Taste wise, 10000/10, they’re just incredible. However, after baking for 20 mins at 350°, and letting cool completely (about 2 hours), the middle was still gush. Very soft, didn’t hold its shape. Ended up covering with foil and popping back in at 300° for 10 mins and that helped.
This was a hit at Easter brunch! The brown sugar base is delicious and making them in bar form is so much easier than individual cookies. I will definitely be making these again!
The cookie bars are a game changer. I’ve made these twice and doubled the batch both times (put each batch in a 9×13 pan). It worked out perfectly. I also used dark chocolate chips 50-70% to offset the sugar and sweetness of the Cadbury chocolate. So good!