Description
These soft, chewy gluten-free Cadbury cookie bars are stuffed with plenty of gooey chocolate chips & Cadbury mini eggs in every bite!
Ingredients
Scale
- 2 cups (240 grams) gluten-free measure-for-measure gluten-free flour*
- 2 Tablespoons (16 grams) cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks/170 grams) butter
- 1 cup (200 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg
- 1 egg yolk (save extra white for another use)
- 1 Tablespoons vanilla extract
- 3/4 cup dark chocolate chips
- 3/4 cup chopped Cadbury egg candies
- For garnish: 2 Tablespoons additional chocolate chips, 2 Tablespoons Cadbury egg candies, and a pinch of flaky salt.
Instructions
- 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. Mix in dry ingredients until just combined.
- Fold in Mix-Ins. Add chocolate chips and Cadbury egg candies and fold in until evenly combined.
- Bake Cookie Bars. Spread cookie dough 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. Let the cookie bars cool COMPLETELY 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.
Notes
- Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend for these cookie bars. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum, or the cookie bars won’t turnout properly. Almond flour, coconut flour, and oat flour will NOT work in this recipe.
- Measure Carefully! We recommend using a kitchen scale to weigh the flour when possible, but if you can’t, 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).
- 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, it’s worth the wait!
- Use The Right Pan. I only recommend a metal 9×13 pan for these 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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
