A thick layer of cookie, a very thick layer of chocolate, a LOT of mini Creme Eggs, with icing to decorate.
Would you share? My work colleagues were rather happy when I brought this in. Can’t think why!
Make a batch this Easter, slice into pieces and enjoy.
Simple to make with store-cupboard ingredients, you really can’t go wrong with this recipe, and it is great for a party. This would fly off the plate for an Easter bake sale too.
Ingredients
Here’s what you will need for the recipe (quantities in the recipe card below):- butter
- dark brown sugar
- caster sugar
- egg
- vanilla bean paste – or extract
- plain flour
- self-raising flour
- baking powder
- salt
- dark chocolate
- white chocolate
- min Creme eggs
- icing sugar
- orange food colour
Method
- Freeze your mini Creme Eggs the night before, to make them easier to cut in half.
- First make the cookie layer.
- Place the butter and two different sugars in a large bowl. Beat together with a wooden spoon (or mixer) until the mixture is creamy.
- Add the egg and vanilla bean paste and beat well.
- Sift in the flour, baking powder and salt.
- Mix together with a wooden spoon until the mixture starts to come together.
- Place the cookie dough in a square pan (I used an eight-inch silicone pan) lined with baking paper.
- Bake for 20-25 minutes at 180 degrees, until golden brown and cooked through.
- Leave the cookie to cool for a couple of hours.
- Melt the chocolate in a bain-marie (bowl over a pan of simmering water).
- Pour melted chocolate over the (cooled) cookie layer, spread with a spatula until smooth.
- Leave the remaining chocolate in your bowl to set again, and make chocolate shavings with it using a knife.
- Cut the mini Creme Eggs in half along the join on the side and place them with the cut side up in the melted chocolate. Press them down into the chocolate. I used about ten mini Creme Eggs here in total, and arranged them in rows.
- Carefully transfer the pan to the fridge and chill until set.
- Once set, make up two small bowls of water icing. Make sure your icing is quite thick and not runny.
- Colour one bowl of icing with the orange food colour and leave the other white.
- Drizzle the white and orange icing over the top of the chocolate layer to give the effect of the Creme eggs running all over the place. Allow the icing to set.
- Decorate with the chocolate shavings, cut into pieces and enjoy!
More Easter recipe inspiration
If you like my Creme Egg Chocolate Cookie Bars, you might also like my Creme egg chocolate ganache tart, perfect for a posh dessert at Easter! Or perhaps my Easter egg slow cooker fudge or Creme Egg slow cooker chocolate cake might tempt you? If you are more of a mini egg fan, my mini egg bundt cake or mini egg white chocolate slice might be your preference. Don’t forget to subscribe to my posts so you never miss a recipe, and get them straight into your inbox. You might also like my post about baking in the slow cooker.
More Creme Egg recipes
This is the time of year when food blogs are going Creme Egg crazy! Here are some of the best Creme Egg recipes out there:- Creme egg chocolate caramel shortbread from Kerry Cooks
- Creme egg rocky road from Taming Twins
- Creme egg pancakes from Foodie Quine
- Creme egg meringue nests from Emily’s Recipes and Reviews
- Creme egg milkshake from Fuss Free Flavours
- Creme egg ice cream cake from Elizabeth’s Kitchen Diary
- Creme egg ice cream sundae from The Hedgecombers
- Creme egg chocolate mug cake from My Fussy Eater
- Creme egg stuffed chocolate cookies from Munchies and Munchkins
- Creme egg peanut butter and Nutella cake from Recipes from a Pantry
- Creme egg caramel pavlova from Little Sunny Kitchen
- Spicy chocolate and orange Easter bundt cake from Tin and Thyme
Pin for later!
Recipe
Creme Egg Chocolate Cookie Bars
A delicious Easter treat with thick cookie covered in chocolate and decorated with Creme eggs
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Servings: 12
Calories: 438kcal
Ingredients
For the cookie layer:
- 120 g unsalted butter softened
- 90 g dark brown sugar
- 35 g caster sugar (superfine sugar)
- 1 medium egg
- 2 tsp vanilla bean paste
- 80 g plain flour (all-purpose flour)
- 120 g self-raising flour
- 0.5 tsp baking powder
- pinch of salt
For the chocolate layer and decoration:
- 150 g dark chocolate
- 200 g milk chocolate
- 2 bags of Cadbury mini Creme Eggs approx 8 per bag
- 100 g icing sugar
- Orange food colour to colour half of the icing
Equipment
Instructions
- Freeze your mini Creme Eggs the night before, to make them easier to cut in half.2 bags of Cadbury mini Creme Eggs
- First make the cookie layer.
- Place the butter and two different sugars in a large bowl. Beat together with a wooden spoon (or mixer) until the mixture is creamy.120 g unsalted butter, 90 g dark brown sugar, 35 g caster sugar (superfine sugar)
- Add the egg and vanilla bean paste and beat well.1 medium egg, 2 tsp vanilla bean paste
- Sift in the flour, baking powder and salt.80 g plain flour (all-purpose flour), 120 g self-raising flour, 0.5 tsp baking powder, pinch of salt
- Mix together with a wooden spoon until the mixture starts to come together.
- Place the cookie dough in a square pan (I used an eight-inch silicone pan) lined with baking paper.
- Bake for 20-25 minutes at 180℃ / 350℉, until golden brown and cooked through.
- Leave the cookie to cool for a couple of hours.
- Melt the chocolate in a bain-marie (bowl over a pan of simmering water).150 g dark chocolate, 200 g milk chocolate
- Pour melted chocolate over the (cooled) cookie layer, spread with a spatula until smooth.
- Leave the remaining chocolate in your bowl to set again, and make chocolate shavings with it using a knife.
- Cut the mini Creme Eggs in half along the join on the side and place them with the cut side up in the melted chocolate. Press them down into the chocolate. I used about ten mini Creme Eggs here in total, and arranged them in rows.
- Carefully transfer the pan to the fridge and chill until set.
- Once set, make up two small bowls of water icing. Make sure your icing is quite thick and not runny.100 g icing sugar
- Colour one bowl of icing with the orange food colour and leave the other white.Orange food colour
- Drizzle the white and orange icing over the top of the chocolate layer to give the effect of the Creme eggs running all over the place. Allow the icing to set.
- Decorate with the chocolate shavings, cut into pieces and enjoy!
Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!
Bakeoftheweek with Casa Costello and Maison Cupcake
We Should Cocoa with Lancashire Food and Tin and Thyme
HedgeComber says
Mmmm, these look fab Lucy. Thanks so much for sharing with Tea Time Treats 🙂 A belated round up is on its way!
Janie x
bakingqueen74 says
Thanks Janey! Look forward to the roundup and loads of great recipes
choclette says
Could have sworn I’d already commented on this Lucy, but apparently not. These are definitely ‘fly of the plate’ pieces of gorgeousness, no wonder your work colleagues were thrilled. I do love a good traybake and don’t make them often enough. Thanks for sharing with #WeShouldCocoa and also for sharing one of my creme egg recipes 🙂
bakingqueen74 says
thank you Choclette – I really enjoyed making these!