Loaded Candy Cookie Bars
Indulge in Loaded Candy Cookie Bars! A chewy, chocolatey treat packed with your favorite candies, perfect for any occasion.
Servings: 12 servings
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/2 cup unsalted butter room temperature
- 1 1/2 cups packed light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup chopped Cadbury Mini Eggs (Royal Dark or Milk Chocolate)
- 1 cup miniature marshmallows
- 1 cup dark chocolate chips
- 1 cup white chocolate coarsely chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Line your 9x13 inch baking pan with parchment paper, leaving some overhang.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and coarse salt. Set aside.
- In another bowl, beat the unsalted butter and brown sugar together until light and fluffy (about 2-3 minutes).
- Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the chopped Cadbury Mini Eggs, miniature marshmallows, dark chocolate chips, and white chocolate.
- Spread the cookie dough evenly into the prepared baking pan and smooth the top.
- Sprinkle the remaining chopped Cadbury Mini Eggs, miniature marshmallows, dark chocolate chips, and white chocolate on top.
- Bake for 25-30 minutes or until the edges are golden brown and a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then lift out using the parchment paper and cool completely before cutting into squares.
Equipment
- Mixing Bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking pan (9x13 inches)
- Parchment Paper
- Oven
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Freeze for up to 3 months in an airtight container.
- Thaw frozen bars at room temperature before serving.