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
Calories:
Ingredients
- Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ 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
- ½ 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.