A gooey chocolate chip cookie bar with chocolate chunks, and Mini Creme eggs – amazing Creme Egg cookie bars!
Creme Egg lovers rejoice!
HELLO YUMMY. Thought I would start this post off with the truth. This recipe is incredible. Not trying to blow my own trumpet too much here, but I really do think these are delightfully delicious, and perfect for all Creme Egg lovers everywhere.
Think gooey cookie, along with a looooad of chocolate to boot. I based this recipe very similarly on my M&M cookie bars recipe as its a really good chocolatey recipe. You can easily make these without the extra cocoa powder chocolatey part, just add in 75g more plain flour in place of the 50g of cocoa powder.
Creme Eggs
I do admit that I prefer Mini Eggs to Creme Eggs (sorry in advance for that statement) but I do loooove Creme Eggs when they are involved in a bake. On their own I find them just a bit too sweet for my liking, but when they’re involved in a recipe I love them. Ironically even though a recipe often involves more sugar, and more chocolate, I find the Creme Egg not as sweet… oh well.
My no-bake Creme Egg cheesecake, is one thats been a hit since I posted it. It’s a massive Easter showstopper, but not everyone likes cheesecake. The same with my Creme Egg cupcakes, I adore them, but not everyone likes cupcakes. However, in my opinion, everyone should LOVE cookies. And you can’t beat ones that are super chocolatey and AMAZING.
Cookie bars
The cookie bars are easy enough but honestly, the ingredients are worth it. I realise it can seem like quite a few, but its a recipe that has developed over time and I just adore it. Its similar to a recipe that I would use for actual cookies, such as my triple chocolate chip crinkle cookies, but with slight differences. I use more flour in these, and more cocoa powder, and then cornflour.
Cornflour
The cornflour is important because it helps keep the dough thick, and not turn into a mess. I often think that the cookie bars need to be thicker a dough because they’re being more like a brownie than a cookie. I find these tastier and better than cookies. I mean, thats a strong statement, but if you’re eating a gooey one of these you fill full understand what I mean.
Freezing the Creme Eggs
You can see when the Creme Eggs start to catch the heat because they get a little bubbly on the top, and soon after they’ll burn. This is one of the reasons to freeze the Creme Eggs, as well as them being frozen means they’re much less likely to dissolve into nothing. You can see how amazingly perfect they look in the pictures, and I can promise you its not nearly as nice with room temperature Creme Eggs!
Chocolate
The extra chocolate in the cookie bars are optional, but I like having the extra flavours in there. It does mean that there is a lot of chocolate to push into the amount of dough there is, but its worth it. I do admit that I just smooshed all the cookie dough ingredients together, with the chocolates, with my hands, and it worked! Enjoyyyy! x
Creme Egg Cookie Bars!
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Ingredients
- 115 g unsalted butter
- 100 g light brown sugar
- 100 g white granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 50 g cocoa powder
- 200 g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 100 g white chocolate
- 100 g milk chocolate
- 32 mini Cadbury Creme Eggs (Frozen)
Instructions
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If they aren’t already frozen, freeze your mini Creme Eggs overnight.
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Preheat your oven to 190C/170C Fan and line a 9x9inch square tin with parchment paper, and leave to the side for now.
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In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the egg and the vanilla, and whisk again briefly until smooth.
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In another bowl, add in the cocoa powder, plain flour, bicarbonate, salt, and cornflour. Whisk together until distributed evenly! Beat the two mixtures together.
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Add in your chocolate, and the unwrapped frozen mini Creme Eggs (and as the mixture should be quite dry) combine it together with your hands or a spatula.
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Press the mixture into the bottom of the tin and press in the handful of into the top for decoration. Bake the traybake in the oven for 18-20 minutes, until the top of the cookie bake looks ‘dry’ and a skewer comes out basically clean, bar a few crumbs.
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Leave the cookie bake to cool for about 10 minutes, then leave to cool fully on a wire rack. Cut the bake into 4×4 for decent sizes, or 5×5 for smaller ones! Enjoy!
Notes
- I used 4 of the mini Creme Egg Bags as each has 8 mini Creme Eggs in!
- These cookie bars are best whens lightly gooey. The cookie bar will look dry when baked, and won’t wobble, but should be slightly soft when still pressed. Once cooled they will be ideal!
- These delicious beings will last in an airtight container for up to 5 days, but honestly, they’ll be eaten before then.
- I’ve never personally tried this mix as an actual cookie, but if you try it out, let me know how you get on – I’d love to know if it worked!
- It’s VERY important to freeze the mini Creme Eggs before baking the cookie bars otherwise they might dissolve when baked.
- I used Cadburys buttons for the other chocolate in the cookie bars.
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
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