Chunky double chocolate cookie bars packed with white chocolate and filled with the one and only Easter chocolate creme eggs! Both kids and adults alike will love this Easter dessert. Easy to make and irresistibly delicious!
Creme Egg Cookie Bars
Calling All Creme Egg Lovers! Let’s be honest, when it comes to Easter treats, you’re either a Mini Egg fan or a Creme Egg fan and while we’ve already established I’m Team Mini Egg, my family are all about Creme Eggs! So naturally, I had to bake a fun Easter dessert featuring these iconic chocolates. After all, someone has to balance out all the Mini Egg bakes, right?
If you haven’t tried a Creme Egg before, where have you been?! This classic UK Easter chocolate is a must-have alongside Mini Eggs and Caramel Eggs. Each milk chocolate egg is filled with a soft, creamy fondant centre that looks just like a real egg when you cut it open, how cute is that? Perfect for Easter baking, these chocolates are ideal for festive desserts, fun Easter food creations, and indulgent homemade treats that kids and adults alike will love this easter!
Cookie Bars
These creme egg cookie bars are so chocolatey, packed with gooey creme eggs, easy to make and the ultimate Easter dessert! I made these cookie bars chocolate flavoured but you could remove the cocoa powder and make a milk chocolate cookie base instead! To do this, remove the 50g and add 50g flour instead! I decided to have the base as chocolate as creme eggs are chocolate so I wanted chocolate OVERLOAD. It’s Easter after all so the more chocolate the merrier right?!
In the middle of these cookie bars, I added the creme egg bars that we have here in the UK and sandwiched them between the two cookie dough layers. Im not sure if you can get your hands on these everywhere though, if you can’t find them you can always use the classic creme eggs and cut them in half and sandwich those in the middle instead!
Middle Of The Cookie Bar
Top of Creme Egg Cookie Bar once baked
Of course I added more creme eggs on top of the cookie bar, I added these after it was baked. Mainly because I couldn’t push it into the unbaked cookie dough… it was a lot easier to push in when it was baked! Also adding them after baking allows the creme eggs to fully keep their shape and not melt in the oven!
Why You’ll Love These Cookie Bars
- Perfect for Easter- The perfect Easter dessert does exist! Creme eggs are a classic Easter chocolate so this recipe is a must try for those creme egg lovers!
- Easy to Make- These are so easy to make and the perfect chocolate dessert!
- Perfect Texture- Using Golden syrup and an extra Egg yolk makes the texture so much better!
- Adaptable- If you don’t like creme eggs, you could always swap them out for your favourite Easter chocolates instead!
- Dessert- This is the perfect Easter dessert that the whole family will enjoy, both adults and kids will eat this in no time!
Ingredients
These cookie bars are my original triple chocolate cookie recipe, I use this cookie for my chunky cookies too! The only difference is that I pressed the cookie dough into a tin and baked it, rather than rolling the dough into cookie balls! Feel free to roll the dough into cookies instead, weighing 100g (creates 8 cookies) and bake Gas mark 5 for 12-14 minutes!
One of the best things about this cookie bar recipe is that there’s no need to freeze the dough before baking!
- Flour- I always stick to plain (all-purpose) flour when making cookies. Self-raising flour will make them puff up and turn cakey, not the chewy, soft texture we want!
- Salt- A pinch of chunky sea salt (I love Maldon!) takes these cookies up a notch. It balances the sweetness and enhances the chocolate flavours! You don’t need much, but don’t skip it!
- Butter- For the best results in this cookie recipe, I recommend using block unsalted butter! Baking spread can also be used as an easy alternative.
- Sugar- I use caster sugar in my cookie recipes, some people use both light brown sugar and caster sugar so feel free to use both! I like the flavour the caster sugar gives by itself! Plus it is cheaper to buy caster sugar!
- Egg- I use a large egg and one egg yolk for my cookies, adding an extra egg yolk makes them so much more chewier, softer and overall a better texture and taste!
- Chocolate Chips- I used white chocolate in this recipe but you can use milk, dark or even white chocolate!
- Golden Syrup- Golden syrup is my secret ingredient for delicious chewy cookies. If you don’t have golden syrup, honey makes a great substitute!
- Creme Eggs- I use a creme egg bar and creme eggs for this recipe for the ultimate gooey Easter cookie!
Tips & Tricks
- Don’t overbake– The centre should still look soft when removed from the oven; it will set as it cools.
- Even distribution– Slice Creme Eggs before adding to the dough to ensure each bar has a gooey centre.
- Room temperature butter– Helps the dough mix evenly and creates a softer, chewier texture.
- Press firmly into the tin- Prevents the bars from crumbling and ensures they hold together perfectly.
- Add-ins– Feel free to mix in extra white chocolate, milk chocolate, or chopped nuts for variety.
Frequently Asked Questions
Can I make these ahead of time?
Yes! They keep really well for several days. If you don’t want to bake them straight away, you can cover them in clingfilm and place them into the fridge or freezer for a few days before baking!
Can I freeze them?
Absolutely! Wrap tightly and freeze for up to 2 months. Just defrost at room temp when you’re ready to eat them!
What can I use instead of golden syrup?
Honey works well as a substitute. You could also use light corn syrup if you’re in the U.S.
If you’re a creme egg fan, you’ll love this indulgent, chocolatey Easter dessert! These gooey Creme egg cookie bars are a must-try baking recipe this Easter holiday! Share this delicious Easter dessert recipe with your fellow Creme egg lovers!
If you are more of a Mini Egg lover check out my mini egg cookies and mini egg blondies.
Pin It
These Creme Egg Cookie Bars are a must-bake Easter dessert that combine double chocolate cookies, creamy white chocolate chunks, and the gooey magic of hidden Creme Eggs. Perfect for Easter baking, holiday treats, or family fun, they’re easy to make and impossible to resist.
Whether you’re baking for kids, adults, or friends, these bars are guaranteed to impress and make your Easter celebrations extra sweet. Add them to your Easter dessert table, pack them into treat boxes, or enjoy them with a cup of tea, these cookie bars are a fun, indulgent, and festive way to celebrate the season!
If you try this recipe, don’t forget to leave a comment below and tag me in your bakes on Instagram @biteofthebakes #biteofthebakes – I love seeing your creations!
Pin it, share it, and spread the Creme Egg love this Easter! Subscribe and never miss a recipe again!
Recommended
Creme Egg Cookie Bars
Ingredients
- 120g Unsalted Butter
- 200g Caster Sugar
- 1 Large Egg
- 1 Egg Yolk
- 1+1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Bicarbonate of Soda
- 1 tsp Vanilla
- 230g Plain Flour
- 50g Cocoa Powder
- 30g Golden Syrup
- 200g White Chocolate (Chocolate chips or Chopped Chocolate).
- 2 Creme Egg Chocolate Bars
- 4 Creme Eggs (I recommend freezing them for a little bit as this makes it easier to cut in half).
Instructions
- Preheat your oven to Gas mark 5 and line a 9×9 inch square tin with baking paper/ parchment paper.
- Cream together your butter and sugar, only until combined. You don't want it to be light and fluffy! (I use a stand mixer with the paddle attachment but feel free to use a hand whisk).
- Add in your dry ingredients and chocolate and mix these in. Your dough will be dry and crumbly at the moment. The egg will be the key ingredient and bring this cookie dough together!
- Add in your egg, egg yolk and golden syrup and mix until a cookie dough has formed! The dough should start coming together in clumps and not sticking to the bowl! If you find your dough is too wet, add a table spoon of flour until it isn't wet to touch!
- Add 400g of the cookie dough into the lined tin and press the cookie dough firmly into the tin.
- Place the two creme egg bars on top of this layer. If you are using creme eggs instead, cut them in half and press them into the cookie dough with the fondant facing the cookie dough. This just makes it less messy to add the other layer of cookie on!
- Add the second cookie dough layer (the remaining 400g) and press this firmly on top of the chocolate bar layer!
- Bake the cookie bars in the oven for 20-22 minutes. Mine normally take 20 minutes.
- Once baked, cut 4 creme eggs in half and press into the top of the cookie dough!
- Once cooled, place in the fridge for 1 hour to set. Once set, slice into 9 slices and eat!
Notes
- These cookie bars will last for 4-5 days at room temperature.
- These will freeze for 3+ months.
- Try warming one of these gooey Creme Egg cookie bars in the microwave for 15-20 seconds for an amazing experience haha!
Ps. Are we friends on Instagram?
If you try this recipe, share it with me on Instagram @biteofthebakes or use the hashtag #biteofthebakes so I can see all your creations!