Mini Egg Cookie Bars
Easy and rich Mini Egg Cookie Bars with layers of cinnamon graham crackers, chocolate, and caramel, topped with Cadbury's mini eggs.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3¾ cups graham cracker crumbs (or 18 full sheet crackers)
- 1¼ cups unsalted butter (melted, or 2½ sticks)
- 1 can sweetened condensed milk (14-ounce)
- 3 tablespoons unsweetened cocoa powder
- ⅓ cup store-bought caramel sauce (or homemade dulce de leche sauce)
- 1 bag Cadbury mini eggs to decorate (10 oz or 283 g, some chopped and some whole)
Instructions
- 1
Heat oven to 350 degrees F (180 degrees C). Coat 13x9-inch baking pan with non-stick cooking spray and set aside.
- 2
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. In a small bowl, mix condensed milk with cocoa powder until obtaining a homogeneous mixture and pour evenly over crumb mixture, gently smoothing with the back of a spoon to distribute in an even layer.
- 3
Bake for 15 minutes, remove from the oven, and drizzle caramel topping on top. Evenly sprinkle chocolate Cadbury's mini eggs over the whole bar and return bar to the oven. Bake for an additional 10 minutes.
- 4
Let pan cool on a rack and cut into 12 bars -- or more if desired. Store our Easter cookie bars covered at room temperature.