Get ready to experience a mind-blowing dessert that combines the rich, nutty flavor of browned butter with the irresistible crunch of Cadbury eggs! These Mini Cadbury Egg Easter Cookie Bars are not just a treat; they're a celebration of spring, chocolate, and pure culinary magic that will transform your ordinary baking routine into an extraordinary taste adventure. Imagine sinking your teeth into a perfectly golden, buttery cookie studded with colorful chocolate eggs - this recipe is about to become your new seasonal obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini Cadbury eggs, chopped
Instructions
- Brown the butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring constantly, until the butter turns a golden-brown color and develops a nutty aroma. This should take about 5-7 minutes. Remove from heat and let cool for 10 minutes.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Mix wet ingredients: In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Beat with an electric mixer until well combined and slightly fluffy.
- Add eggs and vanilla: Crack the eggs into the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in Cadbury eggs: Gently fold the chopped mini Cadbury eggs into the cookie dough, distributing them evenly.
- Prepare for baking: Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- Spread the dough: Transfer the cookie dough to the prepared baking pan, using a spatula to spread it evenly to the edges.
- Bake the cookie bar: Place the pan in the preheated oven and bake for 22-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and cut: Remove from the oven and let cool in the pan for 15-20 minutes. Use the parchment paper to lift the cookie bar out of the pan, then cut into 12 equal rectangles.
- Serve and enjoy: Allow the cookie bars to cool completely on a wire rack. Store in an airtight container at room temperature for up to 5 days.
Tips
- Brown Butter Like a Pro: Watch your butter carefully when browning - the line between perfectly nutty and burnt is thin. Remove from heat the moment it turns golden amber and smells wonderfully toasty.
- Room Temperature Matters: Ensure your eggs are at room temperature to help them blend more smoothly into the batter.
- Don't Overmix: Mix your dry and wet ingredients just until combined to keep your cookie bars tender and soft.
- Even Distribution: When folding in Cadbury eggs, make sure they're evenly spread to get chocolate in every bite.
- Parchment Paper Trick: The overhanging parchment paper makes removing and cutting your cookie bars a breeze.
- Cooling is Crucial: Let the bars cool completely before cutting to help them set and prevent crumbling.
- Storage Hack: Store in an airtight container with a slice of bread to keep them soft and fresh for up to 5 days.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
