Sink your teeth into these wonderfully indulgent gluten-free Easter cookie bars loaded with Cadbury Mini Eggs and Creme Eggs! This recipe is quick and easy to make and irresistibly good.
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Why You'll Love This Recipe
You really can't go wrong with these gluten-free Easter cookie bars! Especially if you love chocolate chip cookies but you just don't love to scoop them all!
These thick and chewy cookie bars are loaded with Cadbury Mini Eggs and Cadbury Creme Eggs! They also have some shredded coconut which adds such great flavor and texture!
These bars are over the top indulgent and completely festive! Kids and adults alike will get a kick out of seeing the cream eggs on top! For another fun recipe, check out these Easter thumbprints! They also have a Cadbury egg on top and are so adorable!
These bars are so quick and simple to make and perfect for kids who like to help with baking. Just whip up the dough, spread it in a pan, and bake!
Because they are so easily portable, cookie bars are perfect to bring along to any spring time gathering, including Easter! This smaller batch recipe fits perfectly in a 9-inch pan, but you can easily double the recipe to fit in a 9x13 pan if you need a larger batch.
Be sure to also check out these reader favorite gluten-free cookie recipes while you're here: oatmeal chocolate chip bars, double chocolate chip cookies, toll-house dupe chocolate chip cookies, and another twist on this very recipe, this time loaded with peanut butter cups and m&m's!
Ingredients
Aside from Cadbury eggs, the remaining ingredients needed for these cookies are all probably right in your pantry already!
- Gluten-Free 1:1 Flour: I tested this recipe with King Arthur Measure for Measure, Bob's Red Mill 1:1, and Cup4Cup Multipurpose blend. All worked great and I am confident other 1:1 blends for gluten-free baking will work as well, as long as it contains Xanthan Gum or another binder.
- Eggs: Be sure to use one whole egg and one egg yolk as the recipe indicates. The extra yolk is needed for the chewy texture of these bars and makes them less crumbly.
- Shredded Coconut: I used sweetened flaked coconut but you could use unsweetened or even omit the coconut completely if you prefer.
Are Cadbury Eggs Gluten-Free?
Although not specifically labeled gluten-free, neither Cadbury mini eggs or creme eggs have any gluten-containing ingredients. Hershey's, the parent company, states the most up to date ingredient information can be found on ingredients label on the package. Always double check every label to make sure nothing has changed!
Instructions
- Cream together butter and sugars. Add in egg, egg yolk, and vanilla extract. Blend until light and fluffy.
- Whisk the flour, baking soda, and salt together, then add to the creamed mixture along with the coconut. Mix until well combined.
- Add in chopped mini eggs.
- Stir to combine with a spoon.
- Spread into a 9-inch square pan that has been lined with parchment paper.
- Press extra mini eggs on top.
- Bake until golden brown.
- As soon as the bars come out of the oven, press halved creme eggs into the top of the cookie bars.
- Cool slightly before cutting into squares.
Tips for Breaking Up the Candy
To safely chop up the Cadbury mini eggs, use the side of a large knife, cutting board, or anything flat and sturdy, to press down on the Cadbury mini eggs and effectively crush them into pieces. This is much easier and safer than trying to cut them up with a knife.
To split the Cadbury creme eggs, find the seem running lengthwise down the side of the creme egg. Carefully insert the edge of the knife and start to pry it open or cut it in half lengthwise. You may find it comes apart easily. If it's not perfect, that's ok.
Storage
Store the cookie bars in an airtight container for up to 3 days at room temperature.
Top Tips
- Press extra mini eggs into the top before baking! Then the creme eggs as soon as they come out of the oven. This is what gives them their show stopping appearance! Pressing the creme eggs in after the cookies bake helps them keep their gooey insides!
- Measure the flour using the spoon and level technique. This is where you fluff up our flour, spoon it gently into the measuring cup, and then level off the top with a straight edged knife or spatula.
- Bring all ingredients to room temperature before you begin. This will ensure all of your ingredients come together properly.
Enjoy these insanely indulgent Gluten-Free Easter Cookie Bars! I hope your friends and family enjoy seeing entire Cadbury Creme Eggs on top of their cookies as much as mine did! Such a fun and festive treat that's not only easy to prepare but delicious, too!
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Recipe
Gluten-Free Easter Cookie Bars with Cadbury Eggs
Ingredients
- ½ cup butter, softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 cups gluten-free flour blend, such as King Arthur Measure for Measure, Bob's Red Mill 1:1, or Cup4Cup Multipurpose
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup shredded sweetened coconut, optional
- 9 ounces Cadbury Mini Eggs, ¾ cup crushed, rest left whole for top
- 4 Cadbury Creme Eggs, halved lengthwise
Instructions
- Preheat oven to 350°F. Grease or line a 9-inch pan with parchment paper.
- Cream together butter and sugars until light and fluffy.
- Add in egg, egg yolk, and vanilla extract. Blend again until light and fluffy.
- Whisk together the gluten-free flour, baking soda, and salt.
- Add the dry ingredients along with the shredded coconut to creamed mixture and mix until well combined.
- Add in ¾ cup crushed mini eggs. Stir to combine.
- Spread into prepared 9-inch pan.
- Press extra mini eggs into the top.
- Bake at 350°F for 20-25 minutes or until light golden brown on top.
- Remove from oven and immediately press halved creme eggs into the top of the cookie bars in a scattered fashion.
- Allow bars to cool slightly before cutting into squares.
Notes
- Measure the flour using the spoon and level technique. This is where you fluff up our flour, spoon it gently into the measuring cup, and then level off the top with a straight edged knife or spatula.
- For measurements in grams, click the metric tab at the top of the ingredients list.
- Cookies are best fresh! Store at room temperature in airtight container up to 3 days.
- Recipe can be doubled and baked in a 9x13-inch pan.
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