I turned my friend’s recipe, Shanna’s Amazing Chocolate Chip Cookies, into these Cadbury Mini Egg Blondies–and Yum! You are going to love them! Grab an extra bag of Cadbury Mini Eggs next time you’re out and whip up a batch of these easy bars! The smooth chocolate and slight crunch of the eggs are perfect in these soft and chewy cookie bars!
Just a tip, though, if you want to keep some for yourself, make sure to hide them before your children get home from school. I couldn’t believe how fast these disappeared! I’ve been getting lots of requests to make them again.
These bars are perfect for Easter or any kind of spring celebration. Simple to throw together, no batch cooking like cookies, and so darn cute and festive. I hope you love them as much as our family did!
Desserts perfect for Easter or Spring
- Magnolia Bakery Banana Pudding Recipe
- Lemon Blueberry Chiffon Pie
- Dreamy Toasted Coconut Bundt Cake
- Lemon Blueberry Sheet Cake with Lemon Frosting
- Tres Leches Cake
- Eclair Cream Puff Dessert
step-by-step pictures on how to make Cadbury mini egg blondies
Tips for making Cadbury Mini Egg Blondies
- I like to chop up the Cadbury Mini Eggs before putting them in the batter, but you can leave them whole if you prefer. I also leave enough whole eggs out to sprinkle on top for decoration.
- This blondies recipe is not limited to Cadbury Mini Eggs. You can use all kinds of add-ins; for example, walnuts or pecans; milk chocolate chips, dark chocolate chips, white chocolate chips; red, white, and blue M&Ms for the 4th of July, or sprinkles of any color combination. You can even leave them plain if desired.
- You can substitute dark brown sugar for light brown sugar, which will yield a more moist and molasses-like flavor.
- For ease in cutting the blondies, use parchment paper instead of cooking spray. Place the parchment paper on the bottom of the dish with enough hanging over to easily lift them out when completely cooled. Transfer to a cutting board to cut into squares.
- Blondies freeze well for up to two months. Before putting them in the freezer, let them cool completely, cut into bars, place in a Ziploc bag or airtight container.
baker’s tools:
More Cookie Bar Recipes
- 1 cup butter, softened
- 1 cup brown sugar, lightly packed
- ¼+2 tbsp granulated sugar
- 1 egg + 1 egg yolk
- 1 tbsp vanilla extract
- 2⅔ cup all-purpose flour
- 1 tbsp cornstarch
- 1¼ tsp baking soda
- ¾ tsp coarse sea salt
- 1 (10 ounce) bag of Cadbury Mini Eggs
- Preheat oven to 350 degrees.
- Spray a 9x13 glass baking dish with cooking spray and set aside.
- In a stand mixer or with a hand mixer, cream together the butter, brown sugar, and granulated sugar for 1 minute.
- Next, add the egg, egg yolk, and vanilla. Mix again until completely combined.
- Add flour, cornstarch, baking soda, and salt. Mix well. (If desired, you can mix these ingredients together in a separate bowl before adding to the creamed mixture.)
- Once you have the dry ingredients mixed in, add the Cadbury Mini Eggs. I prefer to chop mine in half before adding, but you can leave them whole if you prefer. (Leave a few out of the mix, so you can use them to make the top of the bars look pretty.)
- Once the mini eggs are mixed in, evenly press the dough into the prepared 9x13 pan and bake at 350 degrees for 22-28 minutes. Mine needed 27 minutes.
- The bars should be slightly browning when they are done.
- Let cool completely before cutting.
- Enjoy!
Recipes for Easter Dinner
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