I have a slight obsession with Easter candy. The pretty pastel colors, the delicious chocolate, the time of year that comes with Easter. I love everything about it.
Out of all the holiday and seasonal candy, there isn’t much that can top a Cadbury Mini Egg. The crunchy candy coating and the smooth chocolate inside are tough to beat.
It goes without saying that a bag laying around in my house can be rather dangerous, so I welcomed the opportunity to use them in a recipe and share with some friends.
They turned out perfect and made my whole house smell delicious.
I am certain I’ll be making these several more times between now and Easter. I can’t resist!
I adapted a Blondie recipe from Betty Crocker for the final product.
Cadbury Mini Eggs Blondies
Ingredients
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup butter unsalted, at room temperature
- 1 teaspoon vanilla
- 2 eggs
- 1½ all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups Cadbury Mini Eggs
Instructions
- Heat oven to 350.
- In a mixing bowl, add sugar, brown sugar, butter, eggs, and vanilla. I just used my stand mixer on low with the paddle attachment, and mixed until it was combined well.
- Stir in flour, baking powder, and salt. Add Cadbury eggs, the mixer will crush them up a bit.
- Pour mixture into an ungreased 9x13 pan and spread evenly.
- Bake 20-23 minutes, until golden brown and cooked throughout the center.
- Allow them to cool for 45-1 hour.
oooh you are speaking my language!