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No Flour Cadbury Egg Cookie Bars are the best way to celebrate Easter! These gluten-free, no flour cookie bars are loaded with oats, peanut butter, chocolate, and an entire bag of mini Cadbury eggs. You must try this easy dessert recipe that’s made in a cookie sheet so it’s perfect for a crowd or for freezing.Â
NO FLOUR CADBURY EGG COOKIE BARS
I don’t think it’s possible to have too many recipes that use Mini Cadbury Eggs! I mean, you can only buy them once a year so why not make it count 🙂
These cookie bars are a play off the recipe that basically made this blog go crazy…. these no flour monster cookie bars!
Cookie bars loaded with peanut butter, oats, chocolate, and an entire bag of mini Cadbury eggs!
They bake up in a cookie sheet so they’re perfect for a crowd, family gatherings, picnics, after school snacks, and for the freezer.
Put one or two cookie bars into a Ziploc bag and put in the freezer. Throw one in the kids’ lunch bags and it will be thawed by lunch. Eat one cold (I actually prefer them this way), or leave out on the counter for a few minutes.
For a warm treat microwave one for about 15 seconds.Â
The best thing about this recipe is that it bakes up in a cookie sheet. I get about 40 cookie bars from one recipe, but you could get more or less depending on how you cut the bars.Â
I love using a pizza cutter to cut these into bars. Makes it so easy.Â
It will take a few minutes to spread the dough into the cookie sheet. I find that the easiest way is to drop the dough all over the cookie sheet, instead of just one big pile in the middle of the tray. Spray your fingers lightly with cooking spray and spread out the dough.Â
For a pretty presentation, reserve some chocolate chips and Cadbury eggs to sprinkle on top. Gently press them down onto the bars and cook.Â
MY TIPS FOR MAKING THIS RECIPE
- Be sure and blend the butter, peanut butter, and sugars for 1-2 minutes. It may seem like a long time but you want the mixture to be lighter in color and look fluffy.
- The easiest way to crush Cadbury eggs, since they have that hard shell, is to pour the bag into a Ziploc bag and bang on them using a meat pounder or the bottom of a heavy skillet pan.Â
- Instead of just dumping the dough into one big pile in the middle of the cookie sheet, dump dough all over the cookie sheet. This will make it much easier to spread out.
- DO NOT OVERBAKE these cookie bars! The sides should be slightly pulling away from the edges of the pan, but the middle will still look soft and pale. That is what you want. Trust me. They need to cool for about an hour and they will continue cooking while cooling. I promise you they will set up perfectly and come together as they cool.Â
- Be sure you use a cookie sheet that has sides on it. The cookie sheet should measure around 12×18 or 11×17. For some reason they’re all slightly different!
TRY THESE OTHER MINI CADBURY EGG RECIPES
No Flour Mini Cadbury Egg Cookie Bars
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 1/2 cups creamy peanut butter
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 cups quick oats
- 2 1/2 cups old-fashioned whole oats
- 1 teaspoon baking soda
- 1 bag mini cadbury eggs (coarsly chopped)
- 1/2 cup miniature chocolate chips
Instructions
- Heat oven to 350 degrees. Lightly spray a cookie sheet (12"x18") with cooking spray and set aside.
- In a large mixing bowl, combine the peanut butter, butter, brown sugar, and granulated sugar. Beat with a handheld mixer, or in the bowl of a stand mixer, for 1-2 minutes. The dough will be lighter in color and look fluffy.
- Add in vanilla extract and eggs. Blend until combined and smooth.
- Add oats and baking soda. Blend just until combined. Add in the chopped mini cadbury eggs and miniature chocolate chips. Stir together with a wooden spoon until combined.
- Dump dough onto the prepared cookie sheet and spread out. You may need to spray your fingers with cooking spray to help the dough not stick. If wanted, gently press down some miniature chocolate chips and chopped Cadbury eggs into the tops of the cookie bars.
- Cook for 17-20 minutes. The edges will be slightly pulled away from side of pan but the middle should still look underdone and "loose".
- Let the bars cool in the pan for about 45 minutes. As they cool they will bake more and come together really nicely. Trust me, you don't want to over bake these!
- Cut into squares using a pizza cutter and enjoy!
Notes
Did You Make This Recipe?
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What size bag of mini eggs?
Thanks!
Susan
Not sure the size but it’s the standard size candy bag. Not the small, individual serving bags, but the candy sized bag that you will find with the other Easter candy bags. Next time I am at the store I will clarify the size bag in the recipe and update that. Thank you!
Thanks so much for replying! In Canada we have 200 g and 400g bags. Let me know whatyou find out!
Thanks!
Susan
Hi there!
Grabbing the ingredients to make these and I was just wondering why two different oats are needed?
Thank you!
The combination of both just give the bars so much texture. Whole oats are bigger in size so I think they tend to make the bars really chewy (if using all whole oats) and the quick oats have a finer texture which holds the bar together better (think like flour would). So basically because the recipe has no flour in it, the combo of oats helps to provide texture and bind the bars together. Hope that helps.
Hi there,
I am just grabbing the ingredients to make these and I was curious on the use of two different oats and if this is necessary?
Thank you!
You don’t have to but I love the mix of both of them and would highly suggest using both. If you’re only going to use one kind I would suggest using all quick oats. The whole oats have a thicker, bigger texture which makes bars really chewy sometimes. Hope that helps.