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    Home » Recipes » Cookies

    Gluten-Free Easter Cookie Bars with Cadbury Eggs

    Published: Apr 4, 2022 · Updated: Apr 4, 2022 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Gluten free easter cookie bars scattered on parchment paper next to Cadbury creme eggs, mini eggs, and shredded coconut.
    Stacked gluten free easter cookie bars with Cadbury creme egg filling dripping down the side.
    Gluten free easter cookie bars in green speckled pan.
    Gluten free easter cookie bars cut into squares on parchment paper.

    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.

    Gluten Free Easter Cookie Bars cut into squares are surrounded by Cadbury eggs and shredded coconut.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Are Cadbury Eggs Gluten-Free?
    • Instructions
    • Tips for Breaking Up the Candy
    • Storage
    • Top Tips
    • Recipe

    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!

    Ingredients for gluten free easter cookie bars measured out in bowls.
    • 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

    Mixing the cookie dough in a stand mixer.
    1. Cream together butter and sugars. Add in egg, egg yolk, and vanilla extract. Blend until light and fluffy.
    2. Whisk the flour, baking soda, and salt together, then add to the creamed mixture along with the coconut. Mix until well combined. 
    3. Add in chopped mini eggs.
    4. Stir to combine with a spoon.
    5. Spread into a 9-inch square pan that has been lined with parchment paper. 
    6. Press extra mini eggs on top. 
    7. Bake until golden brown.
    8. As soon as the bars come out of the oven, press halved creme eggs into the top of the cookie bars.
    9. Cool slightly before cutting into squares.
    Spreading the cookie dough into a square pan and topping with Cadbury eggs.

    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.

    Using the side of a knife to crush Cadbury mini eggs, slicing creme eggs in half lengthwise.

    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.

    A cookie bar with Cadbury creme egg center dripping down the side.

    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!

    Thank you for stopping by! I hope you enjoyed this recipe! Find even more great gluten-free recipes here!

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    If you made this recipe, leave a comment and add a star-rating below!
    Thank you for your support! ♡

    Recipe

    Gluten free easter cookie bars with Cadbury eggs cut into squares.

    Gluten-Free Easter Cookie Bars with Cadbury Eggs

    Katie | Wheat by the Wayside
    These gluten-free Easter bars are loaded with Cadbury mini eggs and creme eggs! So quick and easy to make and wonderfully indulgent!
    5 from 1 vote
    Pin Recipe Print Recipe Save Saved!
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Dessert
    Diet Gluten Free
    Servings 16 bars
    Calories 278 kcal
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    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.

    Nutrition

    Serving: 1barCalories: 278kcalCarbohydrates: 40gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 181mgPotassium: 73mgFiber: 2gSugar: 28gVitamin A: 208IUVitamin C: 1mgCalcium: 51mgIron: 1mg
    Tried this recipe?Leave a comment and star rating below!

    More Gluten-free Cookie Recipes

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    • Chewy Gluten-Free Pumpkin Oatmeal Cookies with Walnuts and Raisins
    • Gluten-Free Crumbl Oreo Dirt Cookies (Copycat Recipe)
    • Gluten-Free Crumbl Galaxy Brownie Cookies (Copycat Recipe)

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    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

    More about me →

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