Cadbury Mini Eggs Chocolate Bar, 110g

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Will you make these Easter Mini Egg cookie bars? I see Mini Eggs are now available year-round… so why limit yourself to just Easter?! 😉 Mini Eggs - a 297g family-sized bag is needed for the recipe, plus a few more for the topping! I use a rolling pin to crush some of the mini eggs into smaller pieces. You could another brand of chocolate filled eggs or leftover candy too. Add egg and vanilla, and beat on low until incorporated. Add flour, baking soda, and salt and beat until just combined. Reserve 1 tablespoon each of the chocolate chips and crushed mini eggs and 2 tablespoons of the whole mini eggs (for the top). Fold in the rest. I based this delicious treat on my rolo cookie barsand oreo cookie barsrecipes because they were so successful. You can always make this into a chocolate cookie traybake by using my M&M Cookie Barsrecipe, or even make a mini egg brownie if you’d prefer something super chocolatey.

Let’s do something fun for Easter! These Easter Mini Egg cookie bars are a fun and decadent way to eat your Cadbury Mini Eggs. They’re soft, melty, and totally addictive. If you don’t want to use Mini Eggs you can use M&Ms, Smarties, or anything chocolatey. I wouldn’t advise using Creme Eggs though because it will just turn into a sloppy mess! You could use caramel eggs, but they might need 5 minutes longer in the oven if they ooze everywhere. Nuts - if you prefer nuts to chocolate why not swap the chocolate chips for some chopped nuts? Almonds, pistachios, peanuts and hazelnuts are all solid choices. Easy to make - whisk together the wet and dry ingredients, fold in the Mini Eggs and caramel pieces and bake.I usually grab my electric whisk - it's easy to set up and clean, and does the job well. You can also use your stand mixer if you have one or mix by hand with a good old-fashioned whisk and spoon, and a bit of oomph! If you fancy another warm gooey cookie-inspired treat you should try my warm chocolate chip cookie dough puddings. 😋 More Mini Egg and Cookie recipes Beat thebutterandsugarwith an electric whisk or stand mixer. Then add theeggandvanilla essence. 2. Mix the dry ingredients These super easy mini egg cookie bars are absolute favourites with the kids plus they make a bag of mini eggs go that much further too. Using the k-paddle of your free-standing mixer, a hand held mixer or even wooden spoons, beat the butter and sugar together until they become light and fluffy.

Eight: Bake at 180°c (160 fan/ 350F/ Gas 4) for 25 minutes. Once out of the oven lightly press more mini eggs into the top. Cool completely before cutting into squares. 💭 Top tips Substitute some of the mini eggs for chocolate chips. Milk or white chocolate chunks would work well. You could also use leftover Easter eggs. This recipe has been tested with regular plain/all-purpose flour. You can use gluten-free or almond flour instead, but please note that the recipe has not been tested with these. Mixing The cookie bars must be completely cool before slicing. To speed up the process you could put the baking tin in the fridge for an hour to firm up.Bake in the oven for 20-25 minutes. It’s ready when its starting to turn golden, and looks dry on top. Double this recipe to feed a crowd - this small batch recipe yields 6-8 cookie bars. Use the scaling buttons in the recipe card to x2 the quantities to make a larger batch. Chocolate mini eggs and chocolate chips. These Easter cookie bars not only contain chocolate eggs but they also have chocolate chips, because you can never have enough chocolate! Preheat oven to 325F. Spray an 8-inch square baking pan with cooking spray oil and line it with a piece of parchment paper, allowing the overhang to come off the 2 sides. Set aside.

Nutritional information is approximate, per serving (based on 16 servings) and will vary depending on the ingredients used. It should be treated as a rough guideline only. The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post Get your kids involved in baking them too but make sure to watch them like a hawk as all the chocolate might end up in their bellies as opposed to cookie bars. Cocoa– I use a strong cocoa powder when baking because I like a really rich chocolate flavour in my chocolate bakes How to freeze: You can also freeze mini egg cookie bars for up to 3 months. Let them cool completely first, then slice and store in an airtight container or freezer bag. To thaw, leave them in the fridge overnight.

mini eggs - we use both whole mini eggs and crushed mini eggs to make these cookie bars look their best. The easter cookie bars studded with mini eggs are great on their own with a glass of milk or cup of tea, or why not serve them warm for dessert with mini egg ice cream? 📖 Variations

I’ve learned recently that it’s wise to manage expectations when it comes to baking. I’ve had some controversy surrounding my “edible” cookie dough post, so now I’m going to start putting disclaimers so I don’t get people yelling at me when the recipe doesn’t turn out the way theythink it should. I mean I’ll probably still get some people yelling at me since this is the internet, but at least I’m trying here. 😛I have been after a cookie traybake recipe for SO LONG. I have struggled so many times as a majority of the recipes are american, and therefore in ‘Cup’ measurements, and no offence to anyone…but I hate cup measurements. I just find them so unreliable and it just doesn’t make sense too me.