Ingredients: |
Ingredients: 2 CUPS + 2 TBSP UNBLEACHED ALL PURPOSE FLOUR
1/2 TSP SALT
1/2 TSP BAKING SODA
1 CUP UNSALTED BUTTER, MELTED & COOLED
1 1/2 CUPS LIGHT BROWN SUGAR
2 LARGE EGGS, ROOM TEMPERATURE
2 TSP VANILLA
1 CUP CADBURY MINI EGGS, ROUGHLY CHOPPED *** SEE NOTE
1/4 CUP MINI CHOCOLATE CHIPS
SEA SALT, COUPLE OF PINCHES
1 CUP CADBURY MINI EGGS, WHOLE
|
Directions: |
Directions:Heat oven to 350F. Spray a 9x13 inch pan with cooking spray and then line with parchment paper leaving a bit of an edge hanging over the long sides to use as 'handles' to lift out the cookie once baked.
In a bowl whisk together the flour, salt, and baking soda. Set aside.
In the bowl of a stand mixer using the paddle attachment, or using a hand mixer, combine the melted & cooled butter with the brown sugar. Mix together until well combined, approximately 3 minutes. The mixture should lighten in colour.
Add in the eggs, one at a time, mixing well after each addition. Add in the vanilla and mix well.
On low speed, add in the flour mixture and mix well until no more flour is showing.
Add the chopped Cadbury eggs and the chocolate chips. Stir to combine.
Scoop the batter into the prepared pan in 5-6 large scoops. Gently spread evenly (an offset spatula works great for this).
Sprinkle a bit of sea salt over the entire bar as well as an additional one cup of whole Cadbury eggs. Gently press the mini eggs into the batter.
Bake for 25 minutes until the edges are golden brown.
Remove from the oven and let cool. The center of the cookie bar will be lighter in colour than the edges. Let cool completely IN THE PAN. Once cooled, run a knife around the short edges of the pan and gently lift the cookie bar out using the parchment paper.
Cut into squares and serve.
NOTE *** TO EASILY CHOP THE MINI EGGS, PLACE THEM IN A PLASTIC ZIPPER BAG AND GENTLY SMASH WITH A KITCHEN MALLET OR HAMMER
NOTE *** THIS IS QUITE RICH SO A SMALL PIECE GOES A LONG WAY. |
This recipe for CADBURY EGG COOKIE BARS is from