Cadbury Mini Egg Cookie Bars
These Cadbury Mini Egg Cookie Bars make a quick and easy Easter dessert that everyone will love. They are topped with robins egg blue speckled frosting and loaded with Cadbury Mini eggs on the inside and out!
How to create robins egg speckled frosting
When coloring the frosting, slowly add your blue food coloring drops. Start with one small drop and go from there. You can always add more if you need to, but once you add too much, there isn’t much you can do to fix it. Robins egg blue should be a very light, pastel shade of blue.
In a small bowl stir together 1 teaspoon of cocoa powder and enough water to thin it out.
With a clean, stiff paintbrush, dip the bristles into the cocoa mixture. You do not want to saturate the brush too much, or you will get large drops and not speckles. I like to practice on a plate the first time to get the hang of it. On these cupcakes, I speckled the frosting, along with the eggs.
Take the dipped brush and start a few inches away from the frosting that you are decorating, pull the bristles back with your thumb to “spray” the mixture lightly onto the frosting.
After you are finished, you can always cover any larger speckles with some Cadbury mini eggs!
Tips on making this recipe perfectly
Crush the Cadbury mini eggs with the flat side of a knife. This is the safest way to chop them since they are hard and round, and might slip if you try to cut them in half.
Cool the cookie bars completely before frosting so the icing won’t melt or slide around.
When cutting the bars, use a warm clean knife for every cut. Doing this will ensure the bars have a nice clean edge after they are cut into squares. I like to wipe my knife with a damp, hot rag between each cut.
Other Spring recipes to try
Carrot Coconut Loaf with Coconut Milk Caramel
If you tried these Cadbury Mini Egg Cookie Bars or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to follow along on Pinterest and Instagram for more deliciousness!