Mini Egg Cookie Bars

These squares are to die for! But I mean hey…who doesn’t love Cadbury Mini Eggs πŸ˜‰ You will not be able to eat just one! These are soft, chewy, chocolatey goodness. You’ll definitely want to make these for your next Easter gathering or just to enjoy for yourself πŸ˜‰ If you don’t want to use Mini Eggs you could use M&M’s or another small chocolate of your choice!

Recipe Review:


  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 15 minutes prep time
    • Rating: Easy
  • Ingredients & availability
    • 10-11 ingredients
    • Most ingredients you can find at your grocery store. You may not be able to find Mini Eggs unless it’s Easter but you can substitute it for another small chocolate.
    • Rating: Easy

Equipment Required:

  • Measuring spoons/cups
  • Parchment paper
  • Whisk and/or Electric beaters
  • Mixing bowls
  • Spatula or mixing spoon
  • Knife

Time: 15 min. prep & ~ 20 min bake = ~ 35 min. total

Servings: 16 – 25 pieces

Calories/serving: ~ 188 – 293


  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cornstarch*
  • 1/2 cup unsalted butter
  • 1/4 cup granulated sugar
  • 2/3 cup light brown sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • 300 g (~1 3/4 cups) Mini Eggs
  • 100 g (~1/2 – 2/3 cup) milk chocolate chips


  1. Preheat your oven to 375F and line a 9x9inch square pan with parchment paper, and leave to the side for now.
  2. Whisk/Mix the flour, baking soda, salt and cornstarch together so its evenly distributed – leave to the side.
  3. In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the egg and the vanilla, and whisk again briefly till smooth. (I used an electric beater)
  4. Add in the dry ingredients, the Mini Eggs (apart from a handful), and the chocolate chips and mix with a spatula till a thick cookie dough is formed.
  5. Press the mixture into the bottom of the tin and press in the handful of Mini Eggs into the top for decoration. Bake the traybake in the oven for 18-22 minutes, until the top of the cookie bake looks β€˜dry’!
  6. Leave the cookie bake to cool for about 10 minutes, then leave to cool fully on a wire rack. Cut the bake into 4Γ—4 for decent sizes, or 5Γ—5 for smaller ones! Enjoy!


*If you don’t have cornstarch – use 3 tbsp more flour, but the texture may change. 

I got this recipe from Jane’s Patisserie – you can find the original recipe HERE.