Cadbury Mini Eggs Chocolate Bar, 110g

Product Information

In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Get your kids to measure out the butter and sugar and add them to a large mixing bowl or free-standing mixer. The butter needs to be soft enough to mix in, so if it’s not, cut it into a few pieces then pop it in the microwave fora few seconds. Do it long enough to soften it, not melt it.

Add chocolate chips or finely chopped chocolate and mix it in. You will get a nice and stiff cookie dough. When it comes to folding in the Mini Eggs and chocolate chips you need to be more gentle. These should be carefully folded in by hand, so they don't break into smaller pieces. How to freeze cookie dough: You can also freeze the cookie dough by rolling it into a ball and wrapping tightly in plastic cling wrap and placing inside a freezer bag. Freeze for up to 3 months. When ready to bake, allow the cookie dough to thaw overnight in the refrigerator, and allow it to come to room temperature before baking, according to recipe instructions. Honestly there is just something about Mini Eggs which would probably make me say that they are my favourite chocolate, maybe ever? I know I say chocolate orange is a favourite, and it is, but that’s year round… I crave mini eggs where you can’t get them all year around.

Cadbury Easter Eggstravaganza

Mix with a spoon or a spatula until they are nicely distributed through the dough. You might need to help your kids as the dough is quite stiff. For best results make sure get the butter to room temperature before you begin. If you forget to take your butter out of the fridge you can use your microwave to warm cold butter. Cut it into small pieces and place it in a single layer on a plate and microwave for short 5-10 second bursts, turning halfway until it is soft enough to indent when you place your finger on it.

These delicious beauties, like my oreo cookie bars, needed less time in the oven in comparison to the rolo cookie barsas they isn’t as much gooeyness in them. I prefer mine softer compared to crisper so I did mine for 20 minutes and they were ideal! You can use chocolate baking chips or chop up a bar of chocolate into small pieces. I will only buy chocolate chips if I don't have other chocolate in the house. You can make the cookie dough ahead and store it in the fridge for up to 3 days wrapped in cling film or in an airtight container. You can also freeze the uncooked dough for up to 3 months. Just defrost it in the fridge and allow it to come to room temperature before baking.I have been after a cookie traybake recipe for SO LONG. I have struggled so many times as a majority of the recipes are american, and therefore in ‘Cup’ measurements, and no offence to anyone…but I hate cup measurements. I just find them so unreliable and it just doesn’t make sense too me. Fold in the Mini Eggs by hand - the shells are likely to break apart if an electric mixer is applied on a fast setting. Nutritional information is approximate, per serving (based on 16 servings) and will vary depending on the ingredients used. It should be treated as a rough guideline only. Get your kids to add the vanilla extract. If you have younger children, you might need to hold the teaspoon while they pour it in or vice versa.

To make these easy Mini Egg Cookie Bars, you will need the following ingredients (full quantities in the recipe card below):Bake in preheated oven for approximately 17 minutes for soft and chewy cookie bars or slightly longer if you prefer them a bit crispier. Dark Chocolate Chips - These cookie bars are stuffed full of dark chocolate even before we add the mini eggs! Feel free to use your favourite vegan chocolate chips, drops or a bar (you will need to chop it up first though).