Mini Egg Cookie Bars – The Ultimate Easter Traybake

February 1, 2026 19 Views
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March has only just begun, and even though Easter is arriving later this year, that’s absolutely no reason to wait before diving into festive baking. If anything, it’s the perfect excuse to stretch out the joy for longer. These Mini Egg Cookie Bars are my way of officially welcoming Easter baking season—with open arms and a very full oven.

This recipe came together spontaneously after ending up with an impressive stash of Mini Eggs and a serious craving for something sweet, comforting, and chocolate-filled. One bake later, I was left wondering why I hadn’t turned them into cookie bars sooner. They’re thick, soft, chewy, and loaded with crunch from those iconic pastel shells. In short, they’re dangerously good.

Why Mini Eggs Are Perfect for Baking

There’s something undeniably special about baking with Mini Eggs. They’re not just chocolate—they’re texture, color, and nostalgia all rolled into one. The crisp sugar shell paired with smooth milk chocolate makes them ideal for cookie bars, traybakes, blondies, and brownies.

While many chocolates are available all year round, Mini Eggs feel like a seasonal treat. That limited availability somehow makes them even more exciting, and once they appear in stores, it’s hard not to want to bake everything with them. These cookie bars celebrate exactly that feeling.

The Inspiration Behind These Cookie Bars

These bars are inspired by classic cookie traybakes—thicker than cookies, softer than brownies, and perfectly sliceable. The dough is pressed into a square tin, baked until just set on top, and left slightly underbaked in the center for that irresistible soft bite.

The balance here is key:

  • Chewy center
  • Lightly crisp edges
  • Pockets of melted chocolate
  • Crunch from crushed and whole Mini Eggs

They sit somewhere between a cookie, a blondie, and a brownie, making them ideal for sharing (or not).

Texture, Flavor & Custom Options

The base dough is vanilla-forward with a caramel depth from brown sugar. Cornflour helps keep the bars soft and tender, while milk chocolate chips melt gently into the dough.

If you’re craving a more chocolate-forward version, the dough can easily be adapted by replacing part of the flour with cocoa powder. You can also swap Mini Eggs for other seasonal chocolates, or mix several types together for extra indulgence.

Prefer gooey centers? Bake for the shorter time.
Like firmer bars? Leave them in a few minutes longer.

This flexibility makes the recipe reliable and forgiving—perfect for casual home baking.

Tips & Tricks for Perfect Results

  • Use a 9-inch square tin to get the ideal thickness.

  • Don’t overbake—if the top looks set and dry, they’re ready.
  • Let the bars cool completely before slicing for clean edges.
  • Store at room temperature in an airtight container for several days.
  • These bars freeze beautifully and can be reheated for a warm, gooey treat.

Whether you’re baking for Easter gatherings, gifting, or simply satisfying a chocolate craving, these cookie bars are guaranteed to disappear quickly.

Why You’ll Love This Recipe

  • Easy, one-bowl method
  • No chilling required
  • Crowd-pleasing flavor
  • Customizable with different chocolates
  • Perfect balance of soft and chewy

If you’re a fan of traybakes that deliver maximum flavor with minimal effort, this one deserves a spot in your baking rotation.


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Description

A soft and chewy cookie traybake packed with chocolate chips and crunchy Mini Eggs. Perfect for Easter baking or anytime you want an easy, indulgent dessert.

  1. Preheat the oven to 190°C (170°C fan). Line a 9-inch square tin with parchment paper.

  2. In a large bowl, combine the butter and both sugars until smooth.

  3. Mix in the egg and vanilla extract until fully incorporated.

  4. Add the flour, cornflour, bicarbonate of soda, and salt. Mix until a thick cookie dough forms.

  5. Fold in the chocolate chips and most of the Mini Eggs.

  6. Press the dough evenly into the prepared tin.

  7. Scatter the remaining Mini Eggs over the top, pressing them in gently.

  8. Bake for 18–22 minutes, until the surface looks set but the center is still soft.

  9. Allow to cool completely in the tin before slicing into bars.

Notes

  • For a chocolate version, replace 50 g of flour with 25 g cocoa powder.
  • Avoid filled chocolates as they may melt excessively during baking.
  • If cornflour is unavailable, replace with 25 g extra flour (texture will vary).
  • Reheat briefly in the microwave for a warm, gooey texture.
  • Serve plain or with ice cream for an extra indulgent dessert.