Creme Egg Cookie Bars Recipe
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We recently shared our Mini Egg Cookie Bars recipe and it inspired me to make a Creme Egg Cookie Bars recipe too. These cookie bars are super easy to make and a great treat for all the family over Easter and beyond.
How to make these easy Creme Egg Cookie Bars
To make these Easter cookie bars you just need typical ingredients you’d use for cookies – butter, flour and sugar along with cocoa powder, an egg, a little milk, vanilla and Creme Eggs. For this recipe we use plain flour and a little baking powder but you could give self raising flour a go if it’s all you have. But, one thing you really need to do is make sure you use real butter – this isn’t a time to be using margarine and you really will taste the difference.
We also use two different types of sugar in this recipe – caster sugar and light brown sugar which work together to give such a great cookie flavour, especially when accompanied by the vanilla extract and chocolate Cream Eggs.
This recipe simply uses cocoa powder and Creme Eggs for the chocolate flavour but you could also add milk chocolate chips if you wanted for extra chocolate flavour. We also leave the Creme Eggs whole but if you prefer you can add chopped Creme Eggs to the mix and they would work well too.
For this recipe we use an 8 inch square baking pan but you can use a bigger pan and just spread the mixture out as much as you want to in the baking dish to give whatever thickness cookie bar you would like.
These Creme Eggs Cookie Bars are just like Creme Egg Cookies but they look much more sophisticated, have a uniform shape and look great in Easter treat bags, as part of a buffet spread or on the table at a school bake sale. This Creme Eggs tray bake is easy to slice and can make as many portions as you like – although our 8×8 square tin makes 16 good size square Creme Egg bars.
I actually can’t wait to make more cookie traybakes in all different flavours. These perfect Easter egg bars were such a hit with the children and everyone else who has tried them. They are delicious and such great Easter treats.
If you’re looking for other Creme Egg recipes to try, here’s our Creme Egg Rocky Road, Creme Egg Brownies and Creme Egg Fudge recipes. You can see all our recipes to date here and plenty more Easter recipes here too.
What equipment do you need for this cookie recipe?
You can make this recipe simply with things you already have in your kitchen but here are the things we use in case there’s something you don’t already have:
As you can see, it’s all things you probably have already – that is what makes any kind of cookies so simple and convenient to make.
Here’s our Creme Egg Easter Traybake Recipe – happy baking!
Ingredients
- 120g unsalted butter at room temperature
- 100g soft brown sugar
- 85g caster sugar
- 1 tsp vanilla extract
- 1 egg, beaten
- 2 tbsp milk
- 50g cocoa powder
- 225g plain flour / all purpose flour
- 1 teaspoon baking soda / baking powder
- 250g Cadbury Creme Eggs
Instructions
- Unwrap the Creme Eggs and put them in the freezer.
- Preheat oven to 180c/Gas Mark 4. Line a brownie pan with baking paper or parchment paper.
- Cream butter and sugars in a large bowl. Mix in the vanilla extract and gradually add the egg – beating well. Stir in the milk.
- Sift the dry ingredients – flour, cocoa powder and baking powder – into a large mixing bowl and then fold into the butter and egg mixture.
- Transfer the cookie dough to the prepared brownie tin and smooth with a spatula. It’s fine if it doesn’t quite meet the edges.
- Retrieve the Creme Eggs from the freezer and push down into the cookie dough.
- Cover loosely with foil and bake for 15 mins. Uncover and bake for a further five minutes until lightly golden browned. It should still be slightly soft in the centre – like a giant cookie!
If you’d like to print or pin the Creme Egg Cookie Bars Recipe for later you can do so below. Enjoy!
Creme Egg Cookie Bars Recipe
Ingredients
- 120 g unsalted butter at room temperature
- 100 g soft brown sugar
- 85 g caster sugar
- 1 tsp vanilla extract
- 1 egg beaten
- 2 tbsp milk
- 50 g cocoa powder
- 225 g plain flour / all purpose flour
- 1 teaspoon baking soda / baking powder
- 250 g Cadbury Creme Eggs
Instructions
- Unwrap the Creme Eggs and put them in the freezer.
- Preheat oven to 180c/Gas Mark 4. Line a brownie pan with baking paper or parchment paper.
- Cream butter and sugars in a large bowl. Mix in the vanilla extract and gradually add the egg – beating well. Stir in the milk.
- Sift the dry ingredients – flour, cocoa powder and baking powder – into a large mixing bowl and then fold into the butter and egg mixture.
- Transfer the cookie dough to the prepared brownie tin and smooth with a spatula. It’s fine if it doesn’t quite meet the edges.
- Retrieve the Creme Eggs from the freezer and push down into the cookie dough.
- Cover loosely with foil and bake for 15 mins. Uncover and bake for a further five minutes until lightly golden browned. It should still be slightly soft in the centre – like a giant cookie!
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
