There are cookie bars... and then there are Mini Egg Cookie Bars. Thick, buttery, chewy bars studded with Cadbury Mini Eggs and finished with a sweet condensed milk layer that makes them ultra-chewy and gooey. Consider this your official excuse to start easter baking early this year!
Jump to:
My gosh, do I ever love easter recipes. I get so excited when it's finally time to dive back into easter baking recipes and all the fun things to bake that the season brings.
If you're looking for delicious easter bakes, you have to try my chocolate puff pastry twists. They're loaded with Nutella and topped with crunchy sugar. My easy chocolate cake pops are always a hit for Easter baking, and if you're craving something bright and springy, my raspberry lemon loaf is the perfect fresh, citrusy treat.
Why You'll Love This Recipe
- Mini egg bars are thick and chewy with a buttery oat cookie base.
- Sweetened condensed milk is used as a topping that creates a deliciously gooey layer on top of the cookie bars.
- Mini egg cookie bars are perfect for Easter dessert or seasonal spring baking!
Summarize and Save This Recipe Using:
Ingredients You'll Need
- Large Flake Oats - Add texture and chew to the mini egg bars.
- Sweetened Condensed Milk - Adding condensed milk to the cookie bars adds a layer of gooey sweetness.
- Graham Cracker Crumbs - You can find graham cracker crumbs in the baking aisle of most grocery stores. If you can't find them, pulse whole graham crackers in a food processor until they are a sand-like consistency.
- Cadbury Mini Eggs - Mini eggs are the basis of this recipe. However, if you can't find them or they are out of season, you can use M&M's, Smarties, or Reese's Pieces instead.
A full list of ingredients with exact quantities can be found on the recipe card below.
Variations & Substitutions
- Mini Eggs - Swap mini eggs for chocolate chunks or any other candy-coated chocolate pieces. You could also use chopped chocolate bars like I do in my Halloween candy bar cookies.
- Chocolate Chips - Try white chocolate chips instead of semi-sweet. White chocolate chips will make the bars taste creamier and sweeter.
- Add Shredded Coconut - Stir some shredded coconut (up to ½ cup) into the sweetened condensed milk before pouring it on the cookie bars. Shredded coconut adds a subtle sweetness and lovely texture to the bars.
- Add Nuts - Add a handful of chopped salted roasted almonds or crunchy honey roasted cashews to the tops of the bars with the mini eggs before baking.
- Add Marshmallows - At the end of baking, after the cookie bars have fully cooled, add a couple of handfuls of mini marshmallows to the top of the cookie bars and cook under the broiler for a couple of minutes until the marshmallows are browned, just like these hot chocolate cookies with toasted marshmallows. This adds a layer of soft chewiness and makes these taste like S'mores cookie bars!
Step-By-Step Instructions
Step 1
In a medium bowl, beat the melted butter and sugar with a mixer until smooth. Add the eggs and vanilla extract, mixing until fully incorporated.
Step 2
In a large bowl, stir together the flour, oats, graham cracker crumbs, baking powder, baking soda and salt. Add the mixed dry ingredients to the wet ingredients and stir until a thick dough forms.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Step 3
Press the cookie bar dough into an 8x8 pan lined with parchment paper. Using your hands or the bottom of a glass to press the dough into a firm, even layer.
Pour the sweetened condensed milk on top of the cookie bar base. Spreading it out into an even layer.
Step 4
Sprinkle the mini eggs and chocolate chips on top of the condensed milk cookie bars.
Step 5
Bake at 350°F for 45 minutes until the top is golden brown and the center is set.
Step 6
Let the mini egg bars cool completely before removing them from the pan and slicing.
Expert Tips For Best Results
- Do not overbake the bars, they will finish firming up as they cool in the pan.
- Use parchment paper and let it overhang the sides of the pan a bit for easy removal and cleanup. Because of the condensed milk, the mini egg cookie bars will stick to the pan if you do not use parchment paper.
- Lightly flour your hands if you are having trouble with the cookie bar base sticking while you are pressing it into the bottom of the baking dish.
Storage & Freezing
Store mini egg bars in an airtight container at room temperature for up to 4 days (if you can make them last that long!).
These cookie bars freeze beautifully. Freeze cookie bars sliced or as a whole slab wrapped tightly with plastic wrap and stored in freezer bags for up to 2 months.
Frequently Asked Questions
Not exactly. Mini egg cooking bars are a specific type of easter cookie bar made with Cadbury Mini Eggs (not sponsored) baked into a thick cookie base. Easter cookie bars, on the other hand, are a broader term that can include any festive spring-inspired bar (like these lemon blondies), often made with pastel candies, sprinkles or seasonal chocolates. So while all mini egg cookie bars can be considered Easter cookie bars, not all Easter cookie bars contain mini eggs.
Sweetened condensed milk adds moisture and creates a soft, gooey top layer as it bakes. It also helps bind the layers of the cookie bars together.
Absolutely! Crushing or chopping some of the mini eggs helps distribute chocolate throughout the bars while keeping some whole for texture and visual appearance.
The tops of the cookie bars should be golden brown, the edges will be fully set and firm, while the center may still look slightly soft (but not jiggly). The mini egg cookie bars will finish baking and fully set as they cool in the pan.
More Delicious Cookie Recipes
Looking for delicious cookie recipes like this? Try these:
If you made these Mini Egg Cookie Bars or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Mini Egg Cookie Bars
↑ click the stars to rate this recipe ↑
Print Recipe Pin RecipeEquipment
- 8x8 Baking Pan
- Parchment Paper
- Hand Mixer or Stand Mixer
- Mixing Bowls
- Wooden Spoon
- Spatula
Ingredients
- 1 cup Flour (plus more for dusting, if needed)
- 1 cup Large Flake Oats
- ½ cup Honey Graham Cracker Crumbs
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- Pinch Salt
- ¾ cup Sugar
- ½ cup Butter melted
- 2 Eggs
- 1 teaspoon Pure Vanilla Extract
- ⅔ cup Sweetened Condensed Milk
- ⅓ cup Semi Sweet Chocolate Chips
- 1 cup Mini Eggs (200 grams)
Instructions
- Preheat the oven to 350°F and line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
- In a large bowl, stir together the flour, large flake oats, graham cracker crumbs, baking powder, baking soda, and salt. Set aside.
- In a separate medium-sized bowl, beat the sugar and melted butter with a hand mixer on medium-high speed until it is smooth and combined. Add the eggs and vanilla extract and mix until fully incorporated.
- Add the dry ingredients to the wet ingredients and stir with a wooden spoon until a thick dough forms. Press the cookie bar dough evenly into the prepared baking dish. If the dough is sticky, lightly dust your hands with flour to help press it flat and smooth.
- Pour the sweetened condensed milk evenly over the cookie base and gently spread it into a thin layer using a spatula. Sprinkle the mini eggs and chocolate chips evenly over the top. Bake for 40-45 minutes, or until the top is golden brown and the center is set (the center should be soft, but not jiggly).
- Allow the bars to cool completely in the pan before lifting them out. Transfer to a cutting board and slice into 16 squares.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Video
Notes
- Graham Cracker Crumbs - These can be found in the baking aisle at most grocery stores. If you can't find them, pulse whole graham crackers in a food processor until they are a sand-like consistency.
- Mini Eggs - If mini eggs are out of season or you can't find them, you can use M&M's, Smarties, Reese's Pieces or chocolate chunks.
- More Addins - Add shredded coconut, chopped nuts, or mini marshmallows. See the variations & substitutions section of the post for instructions.
Recipe Tips
- Do not overbake the bars. They will finish cooking and firm up as they cool in the pan.
- Use parchment paper and let it overhang the sides of the pan. The sweetened condensed milk turns very sticky during baking, and the bars will stick to the pan if you do not line it with parchment paper.
- Use your hands or the bottom of a heavy-bottomed glass to press the cookie batter into an even, firm layer in the baking dish.
- Store mini egg cookie bars in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
We make this recipe every Easter. It is so delicious, and we've been in love with it since the beginning. We hope that you love the recipe as much as our family does!