Hello lovelies,
Tell me, are you a mini egg or a creme egg lover? They say your one or the other but me, I’m most definitely both.
Whilst I may seem to spend more time adding mini eggs to my recipes, I do absolutely love adding creme eggs to my bakes also.
They take bakes from good, to superior and this one I’m sharing with you today is a prime example of that.
It’s no secret that I adore cookie dough, it’s my absolute favourite desert so anything that’s base is a cookie dough, you know I’m all for.
And adding creme eggs into a cookie dough recipe – erm, yes please! You best believe that I’m immediately running (or wheeling very fast in my case haha) to grab the ingredients I need to get this bake started.
I actually came across this recipe whilst having a nightly scroll through pinterest and knew, i needed to make asap.
The inspiration for today’s recipe was shared by an incredibly talented baker called Chloe, also known as ‘biteofthebakes’ online. It looked to damn good to pass upon and boy, was I right! This is scrum-diddly-umptious.
With a creme egg chocolate bar centre and creme eggs added on-top, this recipe heroes the creme egg beautifully and as I’m writing this right now, I’m drooling at the thought of just how good it is.
{ Chloe’s Original Recipe: https://biteofthebakes.com/2025/04/11/creme-egg-cookie-bars/ }
So, if this creme egg beast has caught your eye and got you wanting to know more, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat, Easter
Servings: 16 Squares
Prep Time: 20 Minutes
Bake Time: 20-30 Minutes
Overall Time: 1 Hour
Ingredients You Need:
- 230g Of Unsalted Butter
- 200g Of Light Brown Sugar
- 200g Of White Granulated Sugar
- 2 Medium Eggs
- 2tsp Of Vanilla Bean Paste / Extract
- 100g Of Cocoa Powder
- 400g Of Plain Flour
- 2tsp Of Bicarbonate Of Soda
- 2tbsp Of Cornflour
- 200g Of White Chocolate, Chopped Finely
- 8 Creme Eggs, Frozen
- 2 Creme Egg Chocolate Bars, Frozen
How To Make:
- Firstly, gather together the equipment and ingredients, line a 9” loose-bottomed, square baking tin with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 4.
- Secondly, freeze these creme eggs and creme egg bars over night.
- The next day, in a large bowl, whisk the 230g of melted unsalted butter, 200g of light brown sugar and 200g of white granulated sugar together until the sugar starts to dissolve and the mixture is smooth.
- Next, add in the 2 medium eggs and 2tsp of vanilla bean paste and whisk again until smooth.
- In a separate large bowl, whisk together the 400g of plain flour, 100 g of cocoa powder, 2tsp of bicarbonate of soda and 2tbsp of cornflour.
- Add the dry ingredients into the wet and beat the two mixtures together until a cookie dough forms.
- Fold in the 200g of chopped white chocolate until evenly distributed throughout the dough.
- Divide the cookie dough into two and press one half of the cookie dough firmly into the base of the pre-lined baking tin.
- Now, place the 2 creme egg chocolate bars on top of the cookie dough layer.
- Add the remaining half of the cookie dough on top of the chocolate bars, pressing down firmly till evenly spread across the top.
- Place the cookie dough into the oven and bake for 20-30 minutes, until cooked through.
- Once baked, immediately cut the 8 frozen creme eggs in half and press into the top of the cookie dough with the fondant facing upwards, whilst hot.
- Allow the cookie dough to cool completely in the tin before transferring into the fridge to chill for 1 hour to set.
- Finally, once set, carefully remove from the tin and slice into 16 bars, then serve!
That’s your Creme Egg Cookie Bars prepared, baked and chilled, ready for you to enjoy this Easter.
Notes:
- These cookie bars can be stored in an airtight container at room temperature for 4-5 days.
- You can freeze these cookie bars for up to 3+ months, I would recommend to get out the freezer at least 24hrs before serving to bring to room temperature.
- It’s very important to freeze the creme eggs and creme egg chocolate bars before baking the cookie dough as they might dissolve when baked.
- To get a gooey texture, I would recommend heating in the microwave for 15- 20 seconds.
It’s just as dreamy to taste as it is to look!
As a cookie dough and creme egg lover, I knew the two would pair unbelievably well together and I’ve got to give it to Chloe, she created something seriously scrummy here.
Again, huge shoutout to Chloe for creating this recipe and sharing it with the world to recreate. I’m absolutely obsessed and if you adore the two as much as me, you will be too.
Let me know in the comments below if you make this creme egg cookie dough delight yourself and if you do, what your thoughts are on it. Do you too love the pairing? Did you share or did you keep it all for yourself? (There’s certainly no judgment here *wink wink*).
Sending you all tons of love & hugs as always,
Elle xo
