The first time I made these Chewy Easter Malted Cookie Bars I thought they might be too rich for one sitting.
They disappeared faster than any cookie tray I’ve brought to a party, and people kept asking for the recipe.
If you are looking for a seasonal crowd-pleaser that pairs nostalgic malt flavor with crunchy Cadbury eggs and Biscoff bits, this is it.
These bars are an easy riff on cookie baking but baked as a slab — fast to make, simple to slice, and perfect for sharing.
If you love malted chocolate or the crunch of candy-studded treats, you’ll find these bars hard to resist.
For more slab-style bar inspiration, see my take on Halloween sugar cookie bars for a different holiday spin: Halloween Frosted Sugar Cookie Bars.
Why You’ll Love This Recipe
- Chewy interior that still holds together when frosted.
- Deep malted chocolate flavor from Ovaltine balanced with brown sugar caramel notes.
- Textural contrast: crunchy crushed Cadbury eggs and crispy Biscoff cookie pieces.
- Versatile — easy to swap mix-ins or adjust frosting thickness.
These bars bake up with a chewy, almost brownie-like center and a slightly crisped edge.
The melted-butter base and the combination of brown and white sugars give a moist, tender crumb while Ovaltine adds that toasty, malted note that pairs so well with milk chocolate.
The frosting is tangy and sweet, with cream cheese to cut richness and a whipped texture that makes each slice feel bakery-fresh.
"Five stars — family favorite! The malted flavor is genius and the Cadbury eggs add the perfect pop. I got requests to bring these to every holiday." — reader Emily R.
Key Ingredients
Ovaltine Malt Powder — Ovaltine provides a round, toasted malt character that’s different from straight cocoa.
Use good-quality malt powder (Ovaltine or similar) rather than malted milk powder for a more pronounced malt flavor.
A heaping 1/4 cup gives these bars their signature profile without overpowering the chocolate.
Unsalted Butter & Sugars — Melted butter plus a blend of brown and granulated sugar creates chewiness and shine.
I recommend real unsalted butter (not margarine) and dark or light brown sugar — darker brown sugar will increase caramel notes and moisture.
Biscoff Cookies — These add crunch, caramelized cookie flavor, and a mild spice.
Roughly chopping one sleeve gives bites of cookie throughout; use Lotus Biscoff for that classic caramel profile.
Cadbury Milk Chocolate Mini Eggs — The mini eggs add candy crunch and sweet milk chocolate pockets.
Crush most of them into the dough for texture and save some for the top for visual appeal and a flashy candy crunch.
Full ingredient list:
- Unsalted Butter – 2 sticks (melt 2 sticks for the dough; 1 stick reserved for frosting)
- 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 and reserved)
- Cream Cheese (full fat, room temperature) – ¼ cup
- Unsalted Butter (frosting) – 1 stick (room temp)
- Vanilla Extract (frosting) – 1 tsp
- Powdered Sugar – 3 cups
- Salt (frosting) – 1 pinch
Step-by-Step Instructions
Step 1: Make the frosting
Cream 1 stick of room-temperature butter with 1/4 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 smooth, whipped, and spreadable.
Chill the frosting in the fridge while you bake the bars so it firms slightly.
Pro Tip: The frosting whips up best if the cream cheese and butter are exactly the same temperature.
You’ll know it’s ready when the frosting holds soft peaks and isn’t greasy.
Step 2: Melt the butter and combine sugars
Melt 2 sticks of butter in a medium saucepan or microwave-safe bowl.
Whisk the brown sugar and granulated sugar into the melted butter until fully combined and glossy.
Let the butter-sugar mix cool slightly so it won’t scramble the eggs in the next step.
Pro Tip: If the mixture is too hot it will cook the eggs; wait a few minutes until it’s warm but not steaming.
Step 3: Add wet flavorings and eggs
Whisk in the 2 large room-temperature eggs, 1 teaspoon salt, 1/4 cup Ovaltine malt powder, 2 tablespoons unsweetened cocoa, and 1.5 teaspoons vanilla extract.
Whisk until the batter is smooth, glossy, and slightly thickened from the eggs.
This creates a cohesive base that holds the dry ingredients without overmixing.
Pro Tip: For better structure, lightly whisk eggs first, then temper them into the warm butter mixture rather than dumping them in at once.
Step 4: Fold in dry ingredients
Sift or whisk together 2.25 cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon baking powder.
Fold the dry mix into the wet batter until you have a soft, slightly sticky dough.
Avoid overmixing; stop as soon as no dry streaks remain.
Pro Tip: The dough should be soft but not runny — if it seems too wet, add 1-2 tablespoons more flour.
Step 5: Prep and add the mix-ins
Roughly chop the entire sleeve of Biscoff cookies.
Place Cadbury mini eggs in a sealed bag and crush most of them with a rolling pin; reserve some crushed eggs for topping.
Stir the Biscoff chunks, most of the crushed mini eggs, and both kinds of chocolate chips into the dough so they’re evenly distributed.
Pro Tip: Stir gently with a spatula to avoid pulverizing the candy and cookies — you want pockets of crunch.
Step 6: Bake the bars
Press the dough evenly into a parchment-lined 8×8-inch baking dish.
Bake in a 350°F oven for 20–22 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Remove from oven and cool for at least 45 minutes at room temperature, or 20 minutes in the fridge, so the crumb sets and the bars don’t crumble when frosted.
Pro Tip: If the center jiggles, give it another 2-3 minutes. The goal is a chewy center, not raw batter.
Step 7: Frost and finish
Spread the chilled cream cheese-butter frosting over the cooled bars.
Top with the remaining crushed Cadbury eggs for color and crunch.
Slice into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.
Pro Tip: For neat cuts, chill the pan for 15 minutes before slicing and warm the knife under hot water, wiping it dry each time.
Expert Tips for Success
- Use room-temperature eggs and cream cheese. Cold eggs chill the batter and make incorporation uneven; cold cream cheese will cause a lumpy frosting.
- Measure flour correctly by spooning it into the measuring cup and leveling with a knife; packing flour will make the bars dense.
- Prefer unsalted butter so you can control salt levels; the recipe already specifies salt for balance.
- If your oven runs hot, check the bars at 18 minutes — ovens vary and you want chewy, not dry.
- When crushing Cadbury mini eggs, put them in a heavy-duty zip bag and gently tap with a rolling pin; don’t pulverize them into powder.
- For perfectly smooth frosting, sift powdered sugar if it’s clumpy and beat the frosting on high at the end to aerate it.
- If you want deeper malt flavor, toast an extra tablespoon of malt powder in a dry skillet briefly (watch carefully) and fold it in; this adds nutty notes without bitterness.
- Use an 8×8 pan for the specified thickness; a larger pan will make the bars thinner and faster to bake, changing texture.
- To keep chocolate chips from melting into the dough, chill them briefly before folding in on warm dough.
Also consider reading a closely related chewy cookie guide if you want ideas to adapt texture: Soft and Chewy Sugar Cookies.
Storage & Freezing
Fridge: Store frosted bars in an airtight container in the refrigerator for up to 5 days.
Place wax or parchment paper between layers to prevent sticking.
Bring bars to room temperature for 20–30 minutes before serving so the frosting softens.
Freezer: To freeze unfrosted bars, cut them into squares, flash-freeze on a tray until firm, then transfer to a freezer-safe bag for up to 3 months.
To freeze frosted bars, freeze whole pan uncovered until firm, then wrap tightly in plastic and foil.
Thaw in the refrigerator overnight, then bring to room temperature before serving.
Reheating: Microwave a single bar for 8–12 seconds to bring back a soft, chewy texture, but avoid overheating or the frosting will melt.
For a warmed treat, place an individual bar in a 325°F oven for 5–7 minutes wrapped in foil.
Variations & Substitutions
-
Nut-Free Option: Swap Biscoff cookies for crushed graham crackers or pretzel pieces to add crunch without nuts.
Try my apple crisp bars for another no-nut slab inspiration: Apple Crisp Bars. -
Double Chocolate: Increase unsweetened cocoa to 1/4 cup and add an extra 1/4 cup semisweet chips for a deeper chocolate bar.
Use high-quality chips like Ghirardelli for a cleaner melt and flavor. -
Vegan/Dairy-Free Swap: Use dairy-free butter and a vegan cream cheese for the frosting, and substitute egg replacer (like flax or commercial replacer) for the eggs.
Expect a slightly different crumb and flavor profile. -
Browned-Butter Boost: Replace melted butter with browned butter for nutty, toffee-like notes.
If you want an inspired chocolate-chip texture reference, check out my favorite chocolate chip cookie method: Best Ever Chocolate Chip Cookies. -
Sourdough Discard Twist: Fold in 1/4 cup sourdough discard to the dough for tang and chew, reducing flour slightly.
For techniques on using discard in cookies, see this recipe concept: Brown Butter Sourdough Discard Chocolate Chip Cookies.
Frequently Asked Questions
Q: Can I make these bars ahead for a party?
A: Yes. Bake and cool the bars fully, then frost the day of the event for best texture.
You can also frost them and store in the fridge for up to 2 days; bring to room temperature before serving.
Q: Why are my bars cakey instead of chewy?
A: Over-measuring flour, baking too long, or using too much leavening can cause a cakey texture.
Measure flour by spooning and leveling, reduce bake time slightly, and ensure you use the specified amounts of baking powder and soda.
Q: Can I skip the cream cheese in the frosting?
A: You can make a simple buttercream with 2 sticks of butter and 4 cups powdered sugar, but the cream cheese adds tang and cuts through sweetness.
Omitting it will yield a sweeter, denser frosting.
Q: How do I prevent the Cadbury eggs from bleeding color into the frosting?
A: Crush the eggs and fold most into the dough rather than the frosting.
Reserve the smallest pieces for the top; pressing them gently into chilled frosting reduces color bleed.
Q: Can I double the recipe for a 9×13 pan?
A: Yes, double all ingredients and bake in a 9×13 pan, but check baking time earlier — start checking at 22–26 minutes.
Thickness will be similar if you double cleanly.
Final Thoughts
These Chewy Easter Malted Cookie Bars are a seasonal showstopper that combine malted chocolate, crunchy candy, and buttery chew in every bite.
If you make them, please leave a star rating in the recipe card below and pin this recipe to Pinterest so friends can find it too.
Conclusion
If you want more malted cookie inspiration, check out this creative mash-up of malted cookies with mini eggs: Malted Chocolate Chip Cookies with Mini Eggs – Cloudy Kitchen.
For a darker, Cadbury-forward twist that inspired parts of this recipe, see this Malted Dark Chocolate Cadbury Egg Cookies post: Malted Dark Chocolate Cadbury Egg Cookies.
And for another straightforward malted chocolate chip approach, this recipe is a great companion: Malted Milk Chocolate Chip Cookies Recipe – Food Apparel.
Chewy Easter Malted Cookie Bars
Ingredients
For the cookie bars
- 2 sticks Unsalted Butter Melt 2 sticks for the dough; 1 stick reserved for frosting.
- ¾ cup Brown Sugar Can use dark brown sugar for more caramel notes.
- ¼ cup Granulated Sugar
- 2 large Large Eggs Use room temperature eggs.
- 1.5 tsps Vanilla Extract
- ¼ cup Ovaltine Malt Powder Use good-quality malt powder for flavor.
- 2 tbsp Unsweetened Cocoa Powder
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Salt
- 2.25 cups All-Purpose Flour
- ¼ cup Semisweet Chocolate Chips
- ¼ cup Milk Chocolate Chips
- 8.08 oz Biscoff Cookies Roughly chopped, about one sleeve.
- 10 oz Cadbury Milk Chocolate Mini Eggs Crushed and reserved.
For the frosting
- ¼ cup Cream Cheese Full fat, room temperature.
- 1 stick Unsalted Butter Room temperature.
- 1 tsp Vanilla Extract
- 3 cups Powdered Sugar
- 1 pinch Salt For balance in frosting.
Instructions
Make the frosting
- Cream 1 stick of room-temperature butter with 1/4 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 smooth, whipped, and spreadable.
- Chill the frosting in the fridge while you bake the bars so it firms slightly.
Melt the butter and combine sugars
- Melt 2 sticks of butter in a medium saucepan or microwave-safe bowl.
- Whisk the brown sugar and granulated sugar into the melted butter until fully combined and glossy.
- Let the butter-sugar mix cool slightly so it won’t scramble the eggs in the next step.
Add wet flavorings and eggs
- Whisk in the 2 large room-temperature eggs, 1 teaspoon salt, 1/4 cup Ovaltine malt powder, 2 tablespoons unsweetened cocoa, and 1.5 teaspoons vanilla extract.
- Whisk until the batter is smooth, glossy, and slightly thickened from the eggs.
Fold in dry ingredients
- Sift or whisk together 2.25 cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon baking powder.
- Fold the dry mix into the wet batter until you have a soft, slightly sticky dough.
Prep and add the mix-ins
- Roughly chop the entire sleeve of Biscoff cookies.
- Place Cadbury mini eggs in a sealed bag and crush most of them with a rolling pin; reserve some crushed eggs for topping.
- Stir the Biscoff chunks, most of the crushed mini eggs, and both kinds of chocolate chips into the dough.
Bake the bars
- Press the dough evenly into a parchment-lined 8×8-inch baking dish.
- Bake in a 350°F oven for 20–22 minutes, until the edges are set.
- Remove from oven and cool for at least 45 minutes at room temperature.
Frost and finish
- Spread the chilled cream cheese-butter frosting over the cooled bars.
- Top with the remaining crushed Cadbury eggs.
- Slice into 16 squares with a sharp knife.
