Here’s a full, bakery-style recipe for rich, chewy cookie bars packed with chunks of Cadbury eggs and a subtle sourdough tang:
🍫 Cadbury Egg Sourdough Cookie Bars
🛒 Ingredients
Wet
- 1/2 cup (115g) unsalted butter, melted & slightly cooled
- 3/4 cup (150g) brown sugar (packed)
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120g) sourdough discard (unfed, room temp)
- 1 large egg
- 1 tsp vanilla extract
Dry
- 1 1/4 cups (160g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Mix-ins
- 1 to 1 1/2 cups Cadbury Mini Eggs (lightly crushed)
- Optional: 1/2 cup chocolate chips or chunks
👩🍳 Instructions
1. Prep
- Preheat oven to 350°F (175°C)
- Line an 8×8-inch pan with parchment paper (leave overhang for easy removal)
2. Mix wet ingredients
In a bowl, whisk together:
- Melted butter
- Brown sugar + granulated sugar
Mix until smooth and glossy.
Add:
- Sourdough discard
- Egg
- Vanilla
Whisk until fully combined.
3. Combine dry ingredients
In a separate bowl, whisk:
- Flour
- Baking soda
- Salt
4. Make the dough
- Fold dry ingredients into wet until just combined (don’t overmix)
- Fold in crushed Cadbury eggs (and chocolate chips if using)
5. Press into pan
- Transfer dough to prepared pan
- Press evenly into corners
- Sprinkle extra Cadbury egg pieces on top for a bakery look
6. Bake
- Bake for 22–28 minutes
- Edges should be golden; center slightly soft (it will set as it cools)
7. Cool completely
- Let cool in pan at least 1 hour
- Lift out and slice into bars
✨ Texture Tips
- Slightly underbake for gooey centers
- Chill dough 20–30 min before baking for thicker bars
- Use room-temp discard (cold discard can affect texture)
🧊 Storage
- Room temp: 3–4 days (airtight)
- Fridge: up to 1 week
- Freezer: up to 2 months
💡 Variations
- Swap Cadbury eggs for chopped chocolate + candy-coated eggs
- Add flaky sea salt on top after baking
- Brown the butter first for deeper flavor