Mini Egg Cookie Bars Recipe
These Mini Eggs Cookie Bars are just like Mini Egg Cookies but they look much more sophisticated, have a uniform shape and look great in Easter treat bags, as part of a buffet spread or on the table at a school bake sale. This Mini Eggs tray bake is easy to slice and can make as many portions as you like – although our 8×8 square tin makes 16 good size square Mini Egg bars.
Servings 16 bars
Ingredients
- 120 g unsalted butter at room temperature
- 100 g soft brown sugar
- 85 g caster sugar
- 1 tsp vanilla extract
- 1 egg beaten
- 1 tbsp milk
- 275 g plain flour / all purpose flour
- 1 teaspoon baking soda / baking powder
- 250 g Cadbury Mini Eggs
Instructions
- Preheat oven to 180c/Gas Mark 4. Line a brownie pan with baking paper or parchment paper.
- Cream butter and sugars in a large bowl. Mix in the vanilla extract and gradually add the egg – beating well. Stir in the milk.
- Sift the dry ingredients – flour and baking powder – into a large mixing bowl and then fold into the butter and egg mixture.
- Stir in the mini eggs
- Transfer the cookie dough to the prepared brownie tin and smooth with a spatula. It’s fine if it doesn’t quite meet the edges.
- Bake for 20 mins or until lightly golden browned. It should still be slightly soft in the centre – like a giant cookie!
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.