Cadbury Mini Egg Cookie Bars
How to bake the best homemade Easter Cadbury Mini Egg Cookie Bars. Easy Mini Egg Cookie Dough is filled with chewy Werther's Original Toffee.
Servings: 16
Calories: 762kcal
Ingredients
- 1 cup All Purpose Flour
- 1 cup Rolled Oats
- 1/2 cup Graham Cracker Crumbs
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- Pinch Salt
- 3/4 cup White Sugar
- 1/2 cup Unsalted Butter
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Werther's Original Toffee unwrapped
- 2/3 cup Sweet Condensed Milk
- 1 1/4 cup Cadbury Mini Eggs
Instructions
- Preheat your oven to 350 F and line an 8" x 8" square cake pan with parchment paper.
- In a large mixing bowl combine the flour, oats, graham cracker crumbs, baking powder, baking soda, and salt. Stir to combine and set aside.
- In a medium bowl combine the sugar and melted butter, using a hand mixer or whisk beat until smooth. Add the eggs and vanilla and blend until smooth.
- Pour the wet ingredients into the dry and stir with a wooden spoon or spatula until thick and well combined.
- Press 1/2 of the cookie dough into the prepared cake pan and flatten so the surface is smooth and even. Add a bit of flour onto your hands if the dough is sticky.
- Scatter the toffee pieces and press into the cookie dough. Top with the remaining dough, smoothing out to ensure it covers the toffee completely.
- Top with Cadbury mini eggs then pour over the condensed milk.
- Bake for 45 minutes.
- Take the pan out of the oven then let the mini egg cookie bars cool completely before inverting onto a cooling rack.
- Once the bars have cooled to room temperature, peel off the parchment paper. Cut the cookie bars into 16 pieces and serve.
Nutrition
Calories: 762kcal | Carbohydrates: 102.4g | Protein: 9.5g | Fat: 35.8g | Saturated Fat: 22.2g | Cholesterol: 61mg | Sodium: 183mg | Potassium: 115mg | Fiber: 1.8g | Sugar: 85.6g | Calcium: 245mg | Iron: 2mg