Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups chopped mini Cadbury eggs, divided
Instructions
- Preheat oven to 350°F (180°C). Line a 9×13-inch baking pan with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
- In a large bowl, cream butter, granulated sugar, and brown sugar with a hand mixer on medium-high speed until light and fluffy.
- Add eggs, vanilla extract, and salt; mix on medium speed until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms.
- Fold in 1 1/2 cups of chopped mini Cadbury eggs, reserving the rest for topping.
- Press the dough evenly into the prepared baking pan. Sprinkle remaining chopped mini eggs on top and gently press them into the dough.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bars cool completely in the pan on a wire rack before slicing into 20 bars.
Notes
- Swap mini eggs with M&Ms, chocolate chips, or peanut butter chips.
- Add chopped nuts like walnuts or pecans for crunch.
- Stir in almond extract for extra flavor.
- Use seasonal Cadbury eggs to fit different holidays.
- Drizzle with melted chocolate after cooling for a decorative touch.
- Store at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 23g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
