Browned Butter Easter Sheet Pan Bars
If there was ever a reason to stock up on those mini Cadbury eggs (other than eating them by the handful), this is it.
These Browned Butter Easter cookie bars are everything you want in a springtime dessert: chewy, browned buttery, and packed with crushed chocolate eggs that melt into sweet little pockets of magic. The browned butter gives a rich, nutty flavour that takes these cookie bars from basic to back-for-seconds level good.
The best part? They come together in one bowl and one pan, no fancy equipment needed! Plus, they’re fun enough to make with the kids but elevated enough to steal the show at your Easter dessert table.
Why You’ll Love These Easter Bars
These aren’t just any cookie bars. The secret is the browned butter—it adds a warm, caramelized flavour that makes them feel a little extra special (but still easy enough for a casual afternoon bake with the kids).
Crushed Hershey Mini Eggs bring texture, colour, and that nostalgic Easter sweetness in every bite.
Here’s why these are a must-bake this spring:
✔️ One-bowl, one-pan simplicity
✔️ Kid-approved and crowd-friendly
✔️ A fun way to use up leftover Easter candy (if that’s ever a thing...)
✔️ Make-ahead friendly—flavor gets even better the next day
✔️ Chewy, buttery, and guaranteed to disappear fast
Tips for the Best Browned Butter Easter Bars
1. Brown your butter like a pro:
Let it melt, foam, and toast until it smells nutty and turns golden brown. This step adds so much depth of flavor—don’t skip it!
2. Crush your chocolate eggs with texture in mind:
Toss them in a zip-top bag and give them a few good whacks with a rolling pin. You want some fine pieces and some chunky bits for that perfect bite.
3. Don’t overbake:
Pull them out when the center still looks a little soft. They’ll firm up as they cool, giving you that chewy cookie texture we all love.
4. Make ahead for max flavour:
Let them rest overnight. Trust me—those flavors cozy up and get even better with time.
5. Store like a pro:
Keep them in an airtight container at room temp for up to 5 days (if they last that long), or freeze for up to 3 months.
Browned Butter Easter Sheet Pan Cookie Bars
Ingredients:
1 cup room temperature butter
1 cup granulated white sugar
1 1/2 cup light brown sugar, packed
2 eggs
2 egg yolks
2 tsp vanilla
2 tbsp whole milk
3 1/2 cups all-purpose flour
1/4 tsp baking powder
2 tsp corn starch
1 tsp baking soda
1 tsp baking powder
1/2 tsp of salt
3/4 cup semi-sweet chocolate chips
1 cup Cadbury/Hershey’s milk chocolate eggs, crushed + more for pressing into tops of the cookie before baking.
Directions:
Brown the butter in a medium saucepan over medium high heat. Be careful browning the butter. It can burn easily! To brown the butter, melt the butter, swirling it in the pot occasionally. It will bubble up and foam, then recede back down and start to smell nutty. Take it off the heat immediately and allow to cool for 10 minutes in the fridge.
Preheat the oven to 325F and line a 1/2 sheet pan with parchment or spray well with non-stick stray. Set aside.
Mix together the 1 cup white sugar, 1 1/2 light brown sugar and the 1 cup browned butter until combined.
Add in the rest of the wet ingredients and mix well.
Add in all the dry ingredients (3 1/2 cups four, 2 tsp cornstarch, 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp salt) and beat until just combined.
Stir through the chopped Cadbury Easter eggs and the 3/4 cup chocolate chips.
Spread the batter onto the prepared sheet pan. Top with more chocolate egg pieces and chocolate chips, if desired.
Bake for 18-22 minutes. I always underbake because there will be carry over cooking as it cools on the sheet pan.