Heat oven to 350 degrees F (180 degrees C). Coat 13x9-inch baking pan with non-stick cooking spray and set aside.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. In a small bowl, mix condensed milk with cocoa powder until obtaining a homogeneous mixture and pour evenly over crumb mixture, gently smoothing with the back of a spoon to distribute in an even layer.
Bake for 15 minutes, remove from the oven, and drizzle caramel topping on top. Evenly sprinkle chocolate Cadbury's mini eggs over the whole bar and return bar to the oven. Bake for an additional 10 minutes.
Let pan cool on a rack and cut into 12 bars -- or more if desired. Store our Easter cookie bars covered at room temperature.
Recipe Notes
If desired, you can use Oreos or chocolate cookies instead of graham crackers. If you love the salty/sweet combination, you can replace the graham crackers with saltine crackers.STORAGEStore leftovers in an airtight container in the fridge for up to 2-3 days.
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