I have a serious confession to make. I HATE regular Cadbury Mini Eggs. I have never understood the hype. I feel like everyone and their dog is obsessed with them and I have always thought they were so gross. It wasn’t until a few weeks ago that I discovered they now make a dark chocolate version called Royal Dark. I decided to buy a bag to give them a try and see if I could at least like the dark chocolate version. Well I’m here to tell you that the Royal Dark version is 100,000 times better than the original. I could eat a whole bag in one sitting if I allowed myself.
If you’ve been following me for awhile now you know I hate milk chocolate and have an affinity with dark chocolate. I feel like dark chocolate over the last couple years has become way more mild and more like a semi-sweet chocolate than a true dark chocolate. Even dark chocolate haters, love the dark chocolate versions of Reese’s, Cadbury Mini Eggs, Kit Kats, etc. It seems to me as if dark chocolate really has become more mild lately. Nevertheless, I’m here for all the semi-sweet/dark chocolate versions of popular candies.
I knew as soon as I tried the Royal Dark Cadbury Mini Eggs that I wanted to make a few different dessert recipes that incorporated them. First up on the list, my Cadbury Mini Egg Blondies. Who doesn’t love a good chocolate chip cookie bar? I know I do. But even better, a Cadbury Mini Egg Chocolate Chip Cookie Bar aka Blondie. I knew I wanted a good balance of sweet and salty in my recipe, so you’ll notice I use a good amount of salt to balance out all the sweetness. I much prefer it this way, but feel free to reduce the salt a little bit if you want the blondies more on the sweet side.
Tips & Tricks:
- If you are the majority and actually love regular Cadbury Mini Eggs, feel free to use them in place of the Royal Dark, which I much prefer.
- If you do not like a little taste of salt in your desserts, reduce the salt amount to 1 tsp instead of 1 1/4 tsp.
- Everyones oven runs a little differently, so be sure not to overcook these blondies. Start checking them at the 20 minute mark and remove them as soon as the edges have turned a light golden brown color. It is better to undercook than it is to overcook these blondies.
- These are much easier to cut once cooled but taste even more delicious just slightly warm. I suggest letting them cool before cutting and then reheating each serving for 10-12 seconds in the microwave for an extra delicious treat!