Cadbury Creme Egg Cookie Bars

An ultra chewy and buttery sugar cookie base topped with that classically sweet Cadbury Creme Egg filling and rich milk chocolate!

Bunny Day is just about a week away, and I have been loving all of the Easter candy displays everywhere. It’s difficult not to feel endlessly joyful when you’re walking down the candy aisles, surrounded by summery pastel eggs, cute chocolate bunnies, and fruity jellybeans. 

While Easter egg hunts were always the main event at my family gatherings growing up, I think I most looked forward to the end of the day of finding that much-anticipated Easter basket full of knick knacks and candies. From sugary sweet Peeps to hollow chocolate bunnies galore, it was the grand finale of Easter for me.

Everyone has their favorites when it comes to Easter. Being the frosting addict that I’ve always been, my favorite candy was definitely the Cadbury Creme Egg. It was basically a chocolate egg FILLED with ooey gooey frosting. Frosting that was so cloyingly rich, yet addictive at the same time. There was absolutely no clean way of eating it. One bite and the frosting floodgates would open.

So for those who fawned over that ooze of lusciously rich filling encapsulated in deliciously pure milk chocolate like I did, these Cadbury Creme Egg Cookie Bars are for you!

I found it almost impossible to take my eyes off of that mesmerizingly beautiful sheen of the filling!

From the perfectly chewy sugar cookie base to the lusciously creamy filling and smooth milk chocolate, these cookie bars have everything you want and more. It’s like combining your favorite soft and chewy sugar cookie with a Cadbury Creme Egg. Definitely the ultimate Easter treat.

The many layers might seem intimidating to some, but these bars are truly a snap to put together. The cookie base is pretty much your standard (yet deliciously buttery) sugar cookie recipe, which I baked in an 8-inch square pan until dry to the touch. I say dry to the touch because I like to take my cookies out just before they start to brown since the residual heat will finish off the baking, creating that perfectly moist chewiness.

Once the bars have baked and cooled, it’s time to get to work on the star of the show–that iconically sweet Cadbury Creme Egg center. To make the filling, just mix together some corn syrup, butter, vanilla, powdered sugar, and a little bit of heavy cream until it’s smooth and beautifully ooey gooey. Then divide the mixture in half and color one half yellow/orangish. Spread the white layer on top of the cookie bars, chill in the refrigerator for about 20 minutes, spread the yellow layer on top of that, then chill in the refrigerator again for another 20 minutes.

Finally, we have the all-important chocolate shell element. While you could totally use regular semi-sweet (dark) chocolate chips, I decided to stick with the classic milk chocolate. I made a ganache by heating some heavy cream with some milk chocolate chips, stirred it until smooth, then poured it on top of the creme layer. Yet again, you’ll need to chill it in the refrigerator until the layers have all set up. I know, waiting can be so unbearable, but it’ll be so worth it when you cut into these bars.

FYI, slicing into these babies can be a bit sticky/messy, so I ‘d recommend using a large sharp knife that’s been heated with hot water, if you want those perfect layers to shine through. 

HOPPY EASTER, EVERYBUNNY 😉

Cadbury Creme Egg Cookie Bars

An ultra chewy and buttery sugar cookie base topped with that classically sweet Cadbury Creme Egg filling and rich milk chocolate!

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 18 minutes mins

Refrigeration Time 49 minutes mins

Total Time 2 hours hrs 22 minutes mins

Course Dessert

Cuisine American

Servings 16 Squares

Ingredients

  

Cookie Base:

• ½ cup unsalted butter softened
• ¾ cup sugar
• 1 egg
• 2 teaspoons vanilla
• ¼ teaspoon almond extract
• 1 ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Ganache:

• 4 ounces milk chocolate
• ¼ cup heavy cream

Cadbury Creme Filling:

• ½ cup corn syrup
• 4 Tablespoons unsalted butter softened
• 1 teaspoon vanilla
• Pinch of salt
• 3 cups powdered sugar
• 3 Tablespoons heavy cream
• Yellow and Red food coloring

Instructions

 

Make the Cookie Base:

• Preheat the oven to 350ºF and line an 8-inch square baking pan with parchment paper leaving overhang on the sides for easy removal.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy. Add in the egg, vanilla and almond extract, scraping down sides of bowl as necessary and mix until smooth and well incorporated.
• Add the flour, baking powder, baking soda and salt, mixing on low until the dough comes together.
• Press the cookie dough evenly into the prepared pan. Bake for 17-18 minutes, or until set in the center and dry to the touch. Allow to cool completely.

Make the Ganache:

• Place chocolate chips in a medium bowl. Pour heavy cream into a microwave-safe dish/glass measuring cup and heat in the microwave until it begins to boil, about 45-60 seconds. Pour hot cream over chocolate chips, cover with plastic wrap and allow to sit 3-5 minutes. Remove plastic wrap and whisk until smooth. Allow to cool and thicken up while you work on the creme filling.

Make the Cadbury Creme:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, corn syrup, vanilla, and salt together on high until smooth and creamy, about 2-3 minutes. Add the powdered sugar, a cup at a time, mixing thoroughly after each addition. Pour in the heavy cream, and continue beating until combined.

To Assemble:

• Remove half of the mixture to a separate bowl. Add a few drops of yellow and just less than a drop of red food coloring to the mixing bowl. Beat on high until mixture is an orangish yellow.
• Pour the white (uncolored) creme on top of the cooled cookie base, spreading into an even layer. Refrigerate for about 20 minutes. Pour the colored creme on top and spread out evenly. Refrigerate another 20 minutes. Pour the ganache over the creme layer and spread evenly. Refrigerate cookie bars until layers have set, about an hour. For cleaner slicing, use a knife that's been heated with hot water and dried.