Calling all Cadbury mini egg lovers! These gluten-free Cadbury cookie bars are calling your name! These soft, chewy cookie bars are stuffed with plenty of gooey chocolate chips and mini eggs in every bite.

gluten-free cadbury blondies cut into squares

I’ll be honest: I didn’t get the hype about everyone’s favorite easter candy until a few years ago when I made these Gluten-Free Cadbury Egg Cookies. Turns out, I LOVE them in baked goods!

These gluten-free Cadbury egg blondies are another fun recipe to use this classic candy. We borrowed the base recipe from our chocolate chip cookie bars recipe and added plenty of crushed cadbury mini eggs to the cookie dough and baked them in a larger sized pan. The end result is a delicious cookie bar that’s a perfect dessert for sharing at spring parties & family gatherings!

In every bite, you get chewy cookie, fudgy chocolate chips, and the satisfying candy crunch of milk chocolate eggs in every bite. They’re basically the perfect Easter blondie!

Even better? These gluten-free Cadbury mini egg cookie bars start with simple ingredients…

ingredients for gluten-free cadbury blondies

Simple Ingredients To Get Started

One of the BEST things about these gluten-free Cadbury mini egg blondies (other than flavor, obviously!), is how simple the ingredient list is. Let’s take a look:

Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend for these Cadbury egg blondies. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum, or the cookie bars won’t turnout properly. Other gluten-free flours, like almond flour, coconut flour, and oat flour will NOT work in this recipe.
Cornstarch. A little trick for extra softness & chewiness. Don’t skip it!
Baking Soda. For the perfect rise & puff.
Salt. To balance the flavors.
Butter. Honestly: unsalted butter OR salted butter works here. Use whichever you have on hand!
Brown Sugar & Sugar. A blend of light brown sugar and granulated sugar gives these bars the best flavor and texture.
Egg & An Egg Yolk. Another great trick for texture! Using a whole egg and an extra egg yolk gives this gluten-free blondies recipe a little richness and fudgy texture that’s tough to beat.
Vanilla. Plenty of pure vanilla extract. Always.
Chocolate Chips. I like using dark chocolate chips since the Cadbury eggs run a bit sweeter, but semi-sweet chocolate chips also work! (Milk chocolate chips and white chocolate chips are too sweet here for my taste.)
Crushed Mini Cadbury Eggs Candy. I recommend buying one (9-ounce) bag of these colorful cadbury mini eggs. You’ll need just over 1 cup, but it’s nice to have plenty to work with. You can chop them with a knife, or put the mini eggs in a freezer bag and crush them with a rolling pin (my preferred method). Either works!

Are Cadbury Mini Eggs Gluten-Free?

I’ve gone through the same process as Katie from Wheat By The Wayside in talking to the Hershey company (who makes Cadbury mini eggs in the United States). I highly recommend you read her post about this (she’s got quotes & statements directly from Hershey) to make the decision that’s right for you.

The short answer is: based on information available at the time of this post, Cadbury mini eggs are free of gluten-containing ingredients (and meet the FDA definition of gluten-free), and Hershey’s allergen protocols state they will always disclose potential allergens, or the potential for cross contamination on their label.

At the time of this writing, the only potential allergens listed on the package are milk and soy. We haven’t experienced a negative reaction with this candy, but you’ll need to make the choice that works for you!

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

making gluten-free cadbury blondies, step by step

Preheat & Prep. To start preheat oven temperature to 350 degrees F. Line a metal 9×13 pan with parchment paper and set aside.
Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, cornstarch, baking soda, and salt. Whisk to combine well.
Melt & Cool Butter. Melt butter in a saucepan on the stove or in a microwave-safe bowl. Cool the melted butter at least 5 minutes.
Combine Butter & Sugars. Add cooled butter to the bowl of a stand mixer or a large mixing bowl. Add brown sugar and granulated sugar and mix to combine.
Add Eggs & Vanilla. Then, add egg, egg yolk, and vanilla one at a time, and mix until smooth.
Add Dry Ingredients. Scrape down the sides of the bowl and mix dry ingredients into the wet ingredients until just combined.
Fold in Mix-Ins. Add chocolate chips and Cadbury egg pieces and fold in until evenly combined.
Bake Cookie Bars. Spread blondie batter out into prepared pan and smooth into an even layer. An offset spatula can make this easier! (If you don’t smooth it into an even layer, the bars will bake unevenly.) Bake in preheated oven 20-22 minutes, or until deep golden brown on top and a toothpick inserted in the center comes out clean. The bars may seem slightly underbaked inside, but they’ll continue to cook in the warm pan as they cool.
Garnish & Cool Bars. Sprinkle a few extra chocolate chips and crushed Cadbury eggs on top of the warm cookie bars, along with a little flaky sea salt, if desired. Let the cookie bars cool COMPLETELY on a wire rack before slicing. (If you cut into them before the 30-minute mark, they’ll be too gooey!)
Serve & Store. Enjoy cooled cookie bars right away, and store leftover Cadbury cookie bars into an airtight container 2-3 days or freeze up to 2 months.

squares of gluten-free cadbury egg blondies

Measure Carefully! Using a kitchen scale to weigh the flour is the most accurate way to measure, and we highly recommend it for best results. If you don’t have a kitchen scale, you’ll at least need to spoon the flour INTO the measuring cup instead of using the measuring cup to scoop the flour (which packs too much flour into the measuring cup). Even an extra tablespoon or two of flour can make a big difference in the final product.

Let Them Cool!!! I know it’s tempting to cut right into the bars, but they NEED the cool time to set completely. I promise this sweet treat is worth the wait!

Use The Right Pan. I only recommend a metal 9×13 pan for these Gluten-Free Cadbury blondie bars, since ceramic and glass conduct heat differently. The cookie dough has a tendency to climb the sides of these pans more, and will take longer to bake in ceramic or glass pans.

A Trick For Crushing Cadbury Eggs. Since you want a mix of larger and smaller pieces, I recommend putting the Cadbury mini eggs in a ziplock bag (a freezer bag will hold up best!) and using a rolling pin to crush them. I tap them with the rolling pin and stop when I have a mix of larger and smaller pieces.

Variations To Try. Want to experiment? You can try swapping some of the chocolate chips out for white chocolate chips, peanut butter chips, or even butterscotch chips! Each one adds a different flavor to these gluten-free mini egg blondies.

gluten-free cadbury cookie bars stacked on a white plate

More Gluten-Free Cookie Bars To Try

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Gluten-Free Chocolate Chip Cookie Bars

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Gluten-Free Sugar Cookie Bars

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Gluten-Free S’mores Cookie Bars

Recipe Card

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