Mini Egg Cookie Bars
12 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Butter (melted)
- 250 g Light Brown Sugar (or use dark brown sugar)
- 2 Eggs (large)
- 2 tsp Vanilla Extract
- 275 g Plain Flour
- ¼ tsp Sea Salt
- 297 g Mini Eggs (¾ lightly crushed, a few left whole for the top)
Method
- Preheat the oven to 180°C (160°C fan / 350°F / Gas 4). Line a 20cm square baking tin or small brownie tin with parchment paper, leaving an overhang so you can easily lift the bars out once cooled.
- Cream the cooled melted butter with the light brown sugar until pale and fluffy. This will take about 3 minutes if mixing by hand.
- Beat in the eggs and vanilla extract.
- Stir in the plain flour and a pinch of sea salt to form a thick cookie batter.
- Fold in the crushed Cadbury Mini Eggs (reserving a handful of whole eggs for the top). Spoon the batter into the tin.
- Bake for 25 minutes until golden at the edges but still slightly soft in the centre. As soon as the mini egg bars come out of the oven, gently press a few whole Mini Eggs into the top. Allow to cool completely in the tin before lifting out and cutting into squares.