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Confetti Cadbury Chocolate Easter Egg Cookie Bars

Put the 'hop' in everyone’s step with these candy Confetti Cadbury Chocolate Easter Egg Cookie Bars! They have a delicious cake batter flavor.  They're slightly chewy and thick and they're beaming with the colors of spring sprinkles, white chocolate chips and our very own pretty-in-pastel Cadbury Easter Candy Coated Mini Eggs.
Servings: 24 bars
Author: Kim Lange

Ingredients

  • Ingredients
  • 1 cup unsalted butter softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 bag CADBURY Easter Chocolate Candy Mini Eggs, 10 Ounce (save some for the top)
  • 1 cup white chocolate chips save some for the top
  • 1/2 cup spring colored sprinkles of choice save some for the top

Instructions

  • Instructions
  • Preheat oven to 350 degrees. Prepare a cookie rimmed baking sheet W, 15 1/4" L x 10 1/4" W and line with parchment paper or tin foil and spray with cooking non-stick spray.
  • In a large mixing bowl, cream together softened butter, brown sugar, and sugar for 2 minutes.
  • Add eggs, one at a time, mixing well after each one. Mix in the vanilla extract.
  • Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid over-mixing. Stir in white chocolate chips, cadbury eggs and sprinkles.
  • Place dough onto cookie rimmed sheet and spread out with fingertips to edges of pan. Add some cadbury eggs on top if you want some extra color.
  • Bake for 18-22 minutes or until golden brown on the top, but do not over-bake. The cookies bars will continue to bake.. Add extra sprinkles and chocolate chips to the top immediately afterwards if you want extra color as well.
  • Let them set before cutting.
  • Store in air-tight container or bag.