Reese's Chocolate Chip Cookie Bars
These Reese's and Mini Egg Chocolate Chip Cookie Bars are filled with full-sized Reese's eggs and then filled and topped with Cadbury Mini Eggs. It is the perfect Easter dessert!
Equipment
- Hand or stand mixer
- Measuring cups and spoons
- large mixing bowl
- Parchment paper (recommended)
- 9" round cake pan or 8x8 baking pan
- silicone spatula
Ingredients
- ¾ cup unsalted butter (softened)
- 1¼ cup light brown sugar packed
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1 egg
- 1¾ cup all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1½ cups semi-sweet chocolate chips
- 8 Reese's Eggs (large size)
- ½ cup Cadbury Mini Eggs crushed
For topping
- ½ cup Cadbury Milk Chocolate Eggs
Instructions
- Preheat the oven to 350 degrees. Use convection bake if you have it.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and brown sugar on high for 1 minute. Scrape down the bowl once complete.
- Add in milk, egg and vanilla extract. Mix until combined. Scrape down the bowl once complete.
- In separate bowl, whisk dry ingredients together (flour, baking soda, salt).
- Add dry ingredients to wet ingredients in 3-4 portions. Mix until combined
- Using a wooden spoon or strong silicone spatula, mix in the chocolate chips and crushed Cadbury mini eggs. You can also use a mixer to do this part.
- Grease and line a 9" round cake pan or an 8x8 pan with parchment paper.
- Spread half of the dough evenly throughout the pan using a greased spatula or your fingers.
- Evenly place 8 Reese's eggs across the dough (add more if there is extra space!)
- Use the rest of the dough to evenly cover the rest of the pan.
- Sprinkle Cadbury Mini Eggs evenly over the top of the dough (not crushed).
- Bake for 20-25 minutes or until the top of the cookie bars are light brown.
- Let the bars cool to room temperature before slicing & serving.