Creme Egg Chocolate Cookie Bars

Creme egg cookie traybake on white baking paper.

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5 from 3 votes

Creme Egg Chocolate Cookie Bars

A delicious Easter treat with thick cookie covered in chocolate and decorated with Creme eggs

Course Dessert

Cuisine British

Prep Time 2 30

Cook Time 30

Total Time 3

Servings

Calories 438kcal

Author Lucy Allen | BakingQueen74

Equipment

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

UK Measurements - US Measurements

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!

Nutrition