Are we ready for Easter recipes yet…? Yes? Oh good! Here is a Creme Egg Recipe… the first of many I expect! It is an easy, no bake recipe, ideal to make with kids.
Creme Eggs aren’t around for that long so I thought why not start early, so we can enjoy baking with them for longer! An easy, no bake recipe, full of chocolatey, biscuit, creme egg filled goodness. This recipe is perfect to make with children too. Lots of things for them to help with and keep them occupied… even if it is only for a few minutes.
- 240g Unsalted Butter
- 50g Light Brown Sugar
- 7 tblsp Golden syrup
- 50g Cocoa powder
- 400g Digestive Biscuits
- 270g Milk Chocolate
- 270g Dark Chocolate
- 135g White Chocolate – to drizzle
- 178g – (2 x packs) of Mini creme eggs, unwrapped and chopped into small pieces
- 5 Creme Eggs
- Place the butter, sugar, golden syrup and cocoa in a saucepan and melt slowly over a low heat . Be careful not to burn.
- Meanwhile, crush the biscuits. To have a mix of crumbs and pieces.
- Pour the melted mix over the crushed biscuits and mix well.
- Pour into a greased and lined 9 x 9 inch square tin (or of a similar size). Line it like this so that once it is set you can easily lift it out of the tin.
- Press down firmly.
- Place in the fridge to set.
- After about 10minutes, Sprinkle over the chopped mini creme eggs. If you put them on straight away they can melt due to the hot chocolate mix.
- Melt the chocolate ( I mixed dark and milk chocolate together but you can use any you like – a mix or all milk or all dark chocolate), either in a bowl over a pan of simmering water, or in the microwave. If using the microwave then heat in 30 seconds bursts, stirring each time. This will ensure you don’t burn the chocolate.
- Leave the chocolate to cool slightly, about 10 minutes.
- Pour over the chocolatey biscuit mix, spread evenly and fill in any spaces. Smooth with a rubber spatula or metal spoon.
- Place in the fridge or freezer to set.
- Put the creme eggs in the freezer for 10 minutes before cutting, this will help them to hold their shape.
- Cut them in half.
- Now melt the white chocolate.
- Divide between two bowls.
- Mix one bowl of white chocolate with the orange food colour gel (just enough to colour the chocolate – it does make the chocolate a much harder/stiffer mix). Mix well.
- Now you can either freestyle here or using piping bags, drizzle the white chocolate over the top
- And then the orange coloured white chocolate.
- Place the halved creme eggs on top
- Put in the fridge to set.
Some tips for when you are cutting the creme egg bars into pieces… Run a sharp knife under hot water, dry and then use to cut the chocolate. Repeat this, running under hot water, drying the knife then cutting. This will prevent the chocolate from just cracking as you try to cut it into pieces. It takes longer to do, but then you will end up with neat squares, like below.
I would love to see your bakes so don’t forget to tag me on Instagram @blearyeyedbaker