Dark Chocolate Cadbury Mini Egg Cookie Bars

These dark chocolate Cadbury Mini Egg cookie bars are basically Easter’s way of showing off—thick, chewy, and packed with melty chocolate in every bite!

Dark Chocolate Cadbury Mini Egg Cookie Bars

Yields 12 cookies

Ingredients

• 1 C unsalted butter, cold and cubed

• 1 cup sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 3/4 teaspoon salt

• 1/8 teaspoon baking powder

• 3/4 cup dark chocolate Cadbury Mini Eggs (crushed)

• 1/4 cup 72% dark chocolate chips (Trader Joe’s)

Instructions

1. Prepare Your Materials

   Preheat the oven to 350°F (175°C). For extra-thick bars, line an 8x8-inch baking pan with parchment paper. Cut the corners of the parchment paper at a diagonal so it fits easily into the pan, leaving an overhang for easy removal.

   
   

   Options: Spray with non-stick spray. For less-thick bars, use a 9x9 or 9x13 pan.

2. Prepare Your Dough

   Mix Wet Ingredients: In a large bowl, cream together butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing until fully combined.

   
   

   Mix Dry Ingredients: In a separate bowl, whisk together flour, salt, and baking powder. Gradually mix into the wet ingredients until just combined.

   
   

   Fold in Dark Chocolate: Gently fold in the crushed dark chocolate Cadbury Mini Eggs and 72% dark chocolate chips, ensuring even distribution.

   
   

3. Press & Bake: Press dough evenly into the prepared pan. Sprinkle extra crushed Mini Eggs on top.

   
   

   Bake for 28–32 minutes or until the edges are golden and the center is set but slightly soft.

   
   

4. Cool & Slice: Let bars cool in the pan for at least 30 minutes before lifting them out. Slice into squares or rectangles.

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One bite of these Dark Chocolate Cadbury Mini Egg Cookie Bars, and you'll wonder if the Easter Bunny baked them just for you!

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