Bright, malty, and studded with chocolate eggs, these Chewy Easter Malted Cookie Bars are the kind of treat that disappears faster than you can say “more, please.”
They’re rich, slightly fudgy, and have that satisfying chew from melted butter and brown sugar.
Perfect for holiday trays, bake sales, or an indulgent weeknight dessert.
These bars combine familiar pantry staples with nostalgic malt powder and crunchy Cadbury eggs.
They’re approachable for home bakers but rewarding enough to impress guests.
If you love cookies with layers of texture, you’ll love these.
Why You’ll Love This Chewy Easter Malted Cookie Bars
– Malted Ovaltine adds a toasty, nostalgic depth.
– Brown sugar + melted butter creates ultra-chewy texture.
– Cadbury mini eggs give crunchy bursts and festive color.
– Biscoff cookies introduce caramelized spice and extra crunch.
– Cream cheese frosting balances sweetness with silky tang.
– Easy 8×8 pan format — great for slicing and sharing.
These bars taste like a cross between a malted brownie and a stuffed cookie. The chew comes from the brown sugar and melted butter base; the malt brings a faint toasted-cocoa note, while the mini eggs and Biscoff pieces add interspersed crunch. The cream cheese frosting keeps each bite smooth and bright, cutting through the dense, chocolatey bar underneath.
“These are decadent, addictive, and my kids begged for them at school pick-up. The malted flavor is nostalgic and the frosting is dangerously good.” — 5-star reader
Key Ingredients for Chewy Easter Malted Cookie Bars
Unsalted butter
Brown sugar
Ovaltine malt powder
Cadbury Mini Eggs
Unsalted butter (2 sticks) — Butter is the backbone of chewiness here. Using unsalted gives you control over salt; if you must use salted, reduce added salt by about 1/4 teaspoon to avoid over-seasoning. Higher-fat European butter will yield a richer flavor and slightly firmer texture.
Brown sugar (¾ cup) — Brown sugar’s molasses content keeps the bars moist and chewy. If you swap for all granulated sugar, the bars will be dryer and crisper; to compensate, add 1–2 tablespoons of molasses or reduce baking time slightly.
Ovaltine malt powder (¼ cup) — This provides the trademark malt tang and a rounded cocoa-like undertone. If omitted, the bars will lose that toasty malt dimension; substituting with malted milk powder is fine but expect a slightly sweeter, less cocoa-like note.
Cadbury Milk Chocolate Mini Eggs (10 oz) — These add crunchy candy shells and milk-chocolate pockets. White-chocolate or similar candies can be used, but the crisp shell and milk-chocolate center are part of the signature texture and presentation.
Full Ingredient List for Chewy Easter Malted Cookie Bars
– Unsalted Butter – 2 sticks (for batter)
– Brown Sugar – ¾ cup
– Granulated Sugar – ¼ cup
– Large Eggs (room temperature) – 2
– Vanilla Extract – 1.5 tsp
– Ovaltine Malt Powder – ¼ cup
– Unsweetened Cocoa Powder – 2 tbsp
– Baking Powder – ½ tsp
– Baking Soda – ½ tsp
– Salt – 1 tsp
– All-Purpose Flour – 2.25 cups
– Semisweet Chocolate Chips – ¼ cup
– Milk Chocolate Chips – ¼ cup
– Biscoff Cookies (1 sleeve) – 8.08 oz (roughly chopped)
– Cadbury Milk Chocolate Mini Eggs – 10 oz (crushed, divided)
– Cream Cheese (full fat, room temperature) – ¼ cup (for frosting)
– Unsalted Butter (frosting) – 1 stick
– Vanilla Extract (frosting) – 1 tsp
– Powdered Sugar – 3 cups (frosting)
– Salt (frosting) – 1 pinch
Step-by-Step Instructions for Chewy Easter Malted Cookie Bars
Step 1: Prepare the frosting
Cream 1 stick of butter with ¼ cup full-fat cream cheese until light and fluffy. Add a pinch of salt, 1 teaspoon vanilla, and 3 cups powdered sugar. Beat on high for about 3 minutes until the frosting is whipped and slightly aerated. Chill in the fridge while you make the bars so it firms up and is easy to spread.
Pro Tip: The frosting should look pale and billowy; it will hold soft peaks and feel cool and silky to the touch.
Step 2: Melt the butter and sugars
Melt the remaining 2 sticks of butter in a saucepan. Whisk in the ¾ cup brown sugar and ¼ cup granulated sugar until fully combined and glossy. Let the mixture cool slightly so it won’t cook the eggs in the next step.
Pro Tip: The sugar-butter blend should be glossy and pourable, not grainy; it should smell warm, sweet, and slightly caramelized.
Step 3: Add eggs and flavorings
Whisk in the two room-temperature eggs, 1 teaspoon salt, ¼ cup Ovaltine malt powder, 2 tablespoons unsweetened cocoa powder, and 1.5 teaspoons vanilla until the batter is smooth and glossy. This emulsion is what gives the bars their tender yet chewy crumb.
Pro Tip: The batter should look cohesive and slightly thickened, not curdled; give it a few vigorous stirs until it shines.
Step 4: Fold in dry ingredients
Fold in 2.25 cups all-purpose flour along with ½ teaspoon baking soda and ½ teaspoon baking powder until a soft dough forms. Scrape the bowl to make sure there are no pockets of dry flour.
Pro Tip: The dough should be soft and slightly tacky, easy to press into the pan without crumbling.
Step 5: Add cookies, eggs, and chips
Roughly chop one sleeve (about 8.08 oz) of Biscoff cookies. Crush most of the 10 oz Cadbury mini eggs in a sealed bag, saving some for topping. Stir the chopped Biscoff, most crushed mini eggs, ¼ cup semisweet chips, and ¼ cup milk chocolate chips into the dough.
Pro Tip: The mix should show visible specks of cookie and candy; you should see bits of shell and chocolate distributed through the dough.
Step 6: Press, bake, and cool
Press the dough evenly into a parchment-lined 8×8-inch baking dish. Bake at 350°F (177°C) for 20–22 minutes, until the edges are set and the center still feels slightly soft. Cool for at least 45 minutes at room temperature, or for 20 minutes in the fridge to speed things up.
Pro Tip: The top should be matte and the edges lightly browned; a gentle press in the center will feel slightly springy but not wet.
Step 7: Frost and finish
Spread the chilled cream cheese frosting over the cooled bars. Sprinkle the remaining crushed Cadbury eggs on top for a crunchy, colorful finish. Slice into 16 equal bars and serve.
Pro Tip: The frosting should spread smoothly without dragging crumbs; if it drags, chill the bars a few more minutes before frosting.
Expert Tips for Chewy Easter Malted Cookie Bars
– Use room-temperature eggs for better emulsion and glossy batter. Check bake basics for more on ingredient temperatures.
– Melted butter gives classic chewiness; don’t substitute with oil unless you accept a different texture.
– If the batter seems dry, add 1 tablespoon of milk or beat in another egg yolk for richness.
– Watch the bake time closely; overbaking removes chew and creates a cakier bar.
– For extra chew, brown the butter slightly before melting fully to deepen flavor.
– Use an 8×8 pan for the correct thickness; larger pans thin the bars and reduce chew.
– Equip yourself with an offset spatula for even frosting and a serrated knife warmed in hot water for cleaner slices. See tool suggestions for more equipment notes.
– Common mistake: frosting warm bars. Always chill the base until cool; warm bars will cause the frosting to slide and become runny.
Storage & Freezing for Chewy Easter Malted Cookie Bars
Short-term fridge storage: Place bars in an airtight container and store in the refrigerator up to 5 days. For best texture, layer parchment between slices to prevent sticking.
Freezer storage: Freeze uncut or cut bars in a single layer on a tray until firm, then stack with parchment and seal in a freezer-safe bag or container for up to 3 months.
Thawing: Thaw overnight in the fridge for best texture, or 1–2 hours at room temperature if you’re in a hurry. Avoid microwaving frozen bars as the candy shells can melt and create a mess.
Reheating: Warm individual bars in a 10–15 second microwave burst to soften the interior slightly, or return to a 300°F oven for 5–7 minutes for a just-baked feel. Read pantry and storage tips for full guidance.
Variations & Substitutions for Chewy Easter Malted Cookie Bars
1) Double Chocolate Malt — Swap the ¼ cup milk chocolate chips for another ¼ cup semisweet chips and add 1 tablespoon instant espresso. This deepens chocolate flavor and complements the malt for a richer bar.
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Nutty Crunch — Stir in ½ cup chopped toasted pecans or almonds with the Biscoff pieces. The nuts add toasty crunch and a toffee-like contrast that pairs well with malt.
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Salted Caramel Finish — Drizzle warm salted caramel over the frosting and finish with flaky sea salt. The sweet-salty contrast brightens each bite and emphasizes the brown sugar notes.
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Gluten-Reduced Version — Substitute 1:1 gluten-free flour blend for the all-purpose flour and chill the dough longer before baking. Texture will be slightly more crumbly; extra egg yolk or 1 tablespoon more butter can help bind.
Frequently Asked Questions About Chewy Easter Malted Cookie Bars
Q: Can I make these bars ahead for a party?
A: Yes. Bake and fully cool the bars, then refrigerate unfrosted up to 2 days or freeze unfrosted up to 3 months. Frost just before serving for the best visual appeal, or frost and chill if you need to prep in advance. Use airtight containers and parchment between layers to protect them.
Q: Why are my bars cakey instead of chewy?
A: Overmixing after adding flour or overbaking are the usual culprits. Mix only until just combined and remove from the oven when the center is slightly soft. Also ensure you use the brown sugar and melted butter ratio specified; swapping too much granulated sugar reduces chew.
Q: Can I skip the cream cheese frosting?
A: Yes — the bars are tasty unfrosted and still chewy. Frosting adds tang and sweetness contrast; without it the bars will be sweeter and denser. If skipping, consider a light dusting of powdered sugar or a thin glaze to add shine.
Q: How do I crush the Cadbury mini eggs without turning them into dust?
A: Place the eggs in a sealed zip-top bag and tap with a rolling pin in short, controlled bursts. Aim for a mix of small chunks and finer bits. Save some larger pieces to sprinkle on top after frosting.
Q: Is there an easy way to get even 16 bars?
A: Use a ruler to mark thirds or quarters on the pan edges and score the top lightly before the frosting sets; a warmed serrated knife yields the cleanest slices. Chill after scoring to set the lines and make slicing precise.
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Final Thoughts on Chewy Easter Malted Cookie Bars
If you enjoyed this recipe, please leave a star rating in the recipe card below and pin it to Pinterest for later.
For more inspiration, check out Cloudy Kitchen’s malted chocolate chip cookies, try a similar twist at The Spiffy Cookie’s malted Cadbury egg cookies, or compare formats with Modern Farmhouse Eats’ Easter egg cookie bars.
Chewy Easter Malted Cookie Bars
Ingredients
Method
- Cream 1 stick of butter with 1/4 cup cream cheese until light and fluffy. Add a pinch of salt, 1 teaspoon vanilla, and 3 cups powdered sugar. Beat on high for about 3 minutes until the frosting is whipped and slightly aerated. Chill in the fridge.
- Melt the remaining 2 sticks of butter. Whisk in the 3/4 cup brown sugar and 1/4 cup granulated sugar until glossy. Let cool slightly.
- Whisk in the eggs, 1 teaspoon salt, 1/4 cup Ovaltine powder, 2 tablespoons cocoa powder, and 1.5 teaspoons vanilla until smooth.
- Fold in the flour, baking soda, and baking powder until a soft dough forms.
- Add chopped Biscoff cookies, crushed Cadbury eggs, and chocolate chips. Mix until combined.
- Press dough evenly into a parchment-lined 8x8-inch baking dish.
- Bake in a preheated oven at 350°F (177°C) for 20-22 minutes, until edges are set and center is soft.
- Cool at room temperature for at least 45 minutes or refrigerate for 20 minutes.
- Spread chilled cream cheese frosting over cooled bars. Sprinkle remaining crushed Cadbury eggs on top.
- Slice into 16 equal bars and serve.