Mini Egg Cookie Bars
These Mini Egg cookie bars are the easiest Easter treat to make! Delicious vanilla cookies packed with Cadbury Mini Eggs and topped with a Malteser bunny for extra Easter decoration, these are great to make with kids and are a quick bake – they’re ready in just 30 minutes! Cookie bars are great – simply put your cookie dough into a tin and bake, then cut into portions. Cookies don’t get much easier than this!
These Mini Egg cookie bars are best when slightly soft and gooey but you can bake them for a couple of minutes longer for a firmer cookie. The Mini Eggs in the cookie bars melt into the cookie mix and create delicious pockets of chocolate when you bite into them.
Why You’ll Love This Recipe:
One-Bowl Wonder – This recipe is as easy as it gets. Just mix everything together in one bowl, no fuss or extra washing up!
Perfectly Chewy & Sweet – With a balance of caster and brown sugar, these cookie bars have the perfect chew and sweetness, giving you that comforting cookie texture without being too cakey.
Easter-Inspired Goodness – The Mini Eggs and Malteser Bunny treats make these cookie bars extra special, with bursts of chocolate and candy in every bite. Perfect for a springtime treat!
Customisable – Love other Easter chocolates? You can easily swap out the Mini Eggs and Malteser Bunnies for your favourites, like Cadbury Crème Eggs or chocolate bunnies.
Everyone Will Love Them – Whether you’re serving them for a family gathering, taking them to a party, or just enjoying them at home, these cookie bars are sure to impress. They’re a fun, festive twist on traditional cookies!
How to Make Mini Egg Cookie Bars
To make these easy cookie bars you will need:
- Butter (Softened): The base of the cookie bars, butter adds richness and a melt-in-your-mouth texture that makes every bite irresistible.
- Caster Sugar: This fine sugar adds just the right amount of sweetness and helps achieve that perfect chewy texture in your cookie bars.
- Light Brown Sugar: The brown sugar adds a hint of caramel flavour, enhancing the depth of sweetness and keeping the bars wonderfully moist.
- 1 Large Egg: The egg helps bind the ingredients together, giving the bars structure while keeping them soft and chewy.
- Vanilla Extract: A splash of vanilla brings a warm, comforting flavour that complements the sweetness and makes everything taste even better.
- Self Raising Flour: The key to light, fluffy cookie bars, self-raising flour gives them a little lift without the need for additional raising agents.
- Easter Chocolates (Mini Eggs & Malteser Bunny Treats): These are the stars of the show! Mini Eggs add a sweet crunch, while the Malteser Bunny treats bring a chocolatey, malted twist that takes these cookie bars to the next level of deliciousness.
It couldn’t be simpler to make these easy Easter Mini Egg Cookie Bars.
Preheat your oven to 350ºF / 175ºC and grease and line a 8×8” square cake tin.
In the bowl of a stand mixer, cream together the butter and sugar until well mixed and the mixture looks a bit like wet sand.
Add the egg and combine well. Add the flour and mix until just mixed.
Using a rolling pin, bash up one bag of the Mini Eggs (great for taking out any frustrations – just don’t smash them up too much!) and then pour into the mixture.
Combine well, and add the mixture to the prepared cake tin.
Bake for 17-20 minutes – the less time they’re baked, the gooier the cookies will be. They will seem a little under baked when they come out but they will continue to bake in the tin. Leave to cool in the tin for 10 minutes.
Top with the Malteser Bunny treats and more Mini Eggs – just push them into the top of the cookie bars, which will still be soft. As they cool some of the Bunny will melt onto the top of the cookie but it tastes delish!
Psst…see those links? They’re Amazon affiliate links – if you click them and purchase something, I may get a tiny commission (enough for a cuppa, maybe? ☕️) at no cost to you. I only recommend products I genuinely love, so you’re in good hands!
Mini Egg Cookie Bars
Equipment
- Spatula
- Greaseproof Paper
- 8 inch cake tin (square)
Ingredients
- 115 grams unsalted butter softened
- 105 grams caster sugar
- 110 grams light brown sugar
- 1 large egg
- 200 grams self raising flour
- 5 mililitres vanilla extract
- 160 grams (2 bags) Cadbury Mini Eggs
- 9 (2 bags) Malteser Bunny treats
Instructions
- Preheat your oven to 350ºF / 175ºC and grease and line a 8×8” square cake tin.
- In the bowl of a stand mixer, cream together the butter and sugar until well mixed and the mixture looks a bit like wet sand.
- Add the egg and combine well.
- Add the flour and mix until just mixed.
- Using a rolling pin, bash up one bag of the Mini Eggs and then pour into the mixture.
- Combine well, and add the mixture to the prepared cake tin. Bake for 17-20 minutes – the less time they’re baked, the gooier the cookies!
- Leave to cool for 10 minutes in the tin
- Decorate with the Malteser Bunny chocolates and extra Mini Eggs – push them gently into the surface of the cookie.
- Enjoy!
These cookie bars will store for up to 5 days if kept in an air tight container (if they last that long!). They make the perfect treat to bake for school bake sales and Easter parties.
Cookie bars are so versatile – you can use chocolate chips, chopped mini chocolate bars, your favourite chocolate bar chopped up (these would be lovely with bits of Cadburys Crunchie 🤤), Terry’s Chocolate Orange – pretty much anything!
Happy baking!
