Ingredients

2 & 2/3 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 cup unsalted butter (browned and cooled to room temperature)

2/3 cup granulated sugar

3/4 cup packed light brown sugar

2 teaspoons vanilla extract

2 large eggs (at room temperature)

2/3 cup semi-sweet chocolate chips

1/2 cup pastel Easter M&M’s

1/2 cup crushed Cadbury Mini Eggs (candy-coated)

8-12 Cadbury crème-filled mini eggs (halved, for topping)

Instructions

Step 1: In a medium saucepan over medium heat, melt the butter, stirring constantly. It will foam, sizzle, and then develop brown bits at the bottom. Once it smells nutty and is golden brown, remove from heat and let cool for 10-15 minutes.

Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3: In a large mixing bowl, combine the cooled browned butter, granulated sugar, brown sugar, and vanilla. Mix until smooth and glossy. Add the eggs and mix until combined.

Step 4: Stir the dry ingredients into the wet mixture until just combined.

Step 5: Fold in the chocolate chips, pastel M&M’s, and crushed Cadbury Mini Eggs gently to distribute evenly. Cover the bowl and chill in the fridge for 30-60 minutes.

Step 6: While chilling, preheat the oven to 350°F. Grease or line a 13.8×10 inch jelly roll pan with parchment paper.

Step 7: Spread the chilled dough evenly into the prepared pan. Optionally, reserve some M&M’s and chocolate chips to press on top for a decorative finish.

Step 8: Bake for 18–22 minutes until the edges turn golden brown and the center looks just set. Avoid overbaking.

Step 9: Immediately after removing from the oven and while still hot, gently press the halved crème-filled Cadbury eggs on top so they stick without fully melting. Allow to cool completely before cutting into bars.

Tips & Variations

Use browned butter for a rich, nutty flavor that elevates the cookie bars.

Feel free to substitute the Easter M&M’s with any small colorful candy for a different look.

Chilling the dough helps prevent spreading and makes the bars thicker and chewier.

For extra gooey texture, slightly underbake and let the bars cool in the pan.

FAQs

Can I use regular butter instead of browning it?

Yes, but browning the butter adds a deeper, caramelized flavor. If you skip this step, your bars will still be delicious but less rich.

What size pan should I use for these bars?

A 13.8 by 10 inch jelly roll pan is ideal for even thickness and baking time. If unavailable, use a similar-sized pan and adjust baking time as needed.