Mini Egg Cookie Bars
Here's how to make Cadbury mini egg cookie bars, the perfect traybake recipe for Easter. It's soft, fudgy and so easy to make.
- 170 g Plain Flour
- ½ tsp Baking Powder
- 120 g Butter
- 100 g Light Brown Sugar
- 50 g Caster Sugar
- 1 Egg
- ½ tsp Salt Omit If Using Salted Butter.
- 1 tsp Vanilla Extract
- 160 g Mini Eggs
- 90 g Chocolate Chips
Preheat your oven to 180°C (gas mark 4, 350°F) and line a 9″ square baking tin with parchment paper.
Add butter to a large mixing bowl and heat in the microwave until melted. Add caster sugar and light brown sugar to the mixing bowl and mix until combined.
Add eggs and vanilla to the mixing bowl and mix together until combined.
Pour plain flour and baking powder into the mixing bowl and mix together until a batter has formed.NOTE: If you're using unsalted butter, add half a teaspoon of salt with the flour and baking powder. Add the chocolate chips and mini eggs into the mixing bowl and mix together until evenly distributed. NOTE: Keep a handful of mini eggs aside for the next step.
Pour the batter into a lined baking tin and press down with the back of a wooden spoon or spatula. Sprinkle the remaining mini eggs on top and gently press them down into the batter.
Bake in the oven for 20 to 25 minutes for fudgy cookie bars. Leave to cool down before cutting into bars.
Calories: 196kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 148mgPotassium: 26mgFiber: 1gSugar: 11gVitamin A: 202IUCalcium: 18mgIron: 1mg