Happy Easter friends!
Are you ready for your Easter celebrations? We are currently on a Spring Break vacation in Shawnee on Delaware, Pennsylvania (have you ever been here?) and soon to be headed to explore New York City (any tips on food and fun there??), but we will still have our regular Easter dinner of Ham and Potatoes here in our little condo. You can find lots of great ideas in the Easter section if you are still deciding what to make!
Do you get excited when you see bags of chocolate Cadbury Eggs popping up on store shelves every Spring? My boys think they are the best and look forward to them! We usually just eat them straight from the bag–but this year we decided to add some to our favorite bar cookie recipe to make Cadbury Egg Blondies! We all agreed this was a BRILLIANT idea and the results were mouthwatering! YUM!! We will definitely be putting some of the Easter Bunny’s Cadbury egg offerings aside, to make more of these Blondies!
I love this blondie recipe–it comes together quick, tastes incredible and is endlessly adaptable. Really you can mix in ANYTHING your little heart desires, like Cadbury eggs, with fabulous results! This would be a perfect dessert for your Easter get togethers. You really can not go wrong with gooey, cookie bars that are studded with these little pastel Cadbury eggs that seem to be everyones favorite Easter candy, so you can bet that everyone will love these! I have also tried these with Reeses Peanut Butter cups with fabulous results!
Cadbury Egg Blondies
Ingredients
- 1 stick(8 tablespoons) butter, melted
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup roughly chopped Cadbury chocolate eggs
Instructions
- Use non stick spray or a small amount of butter on bottom and sides of a 8×8 pan.
- Pour melted butter and brown sugar and beat until smooth.
- Add egg and then vanilla and beat until smooth.
- Add salt, stir in flour.
- Mix in Cadbury chocolate eggs.
- Pour into your prepared pan.
- Bake at 350°F 20-25 minutes, or until set in the middle. DO NOT OVERCOOK!
- Cool for at least 15 minutes on rack before cutting them.
Recipe From: slightly adapted from Mark Bitmans How to Cook Everything
Have you checked out my new Pintrest page? Here is a Pinterest style picture for your boards! I really appreciate you pinning my recipes! Thank you so much!!
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