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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.


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!


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!

A gooey chocolate chip cookie bar with chocolate chunks, and Mini Creme eggs - amazing Creme Egg cookie bars!
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Category: Dessert
Type: Cookie Bars
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling time: 1 hour
Total Time: 30 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


  • 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)


  • If they aren't already frozen, freeze your mini Creme Eggs overnight.
  • Preheat your oven to 190C/170C Fan and line a 9x9inch square tin with parchment paper, and leave to the side for now.
  • 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.
  • In another bowl, add in the cocoa powder, plain flour, bicarbonate, salt, and cornflour. Whisk together until distributed evenly! Beat the two mixtures together. 
  • 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. 
  • 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.
  • 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!


  • 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. 

Find my other recipes on my Recipes Page!

You can find me on:

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.



  1. Caitriona on January 21, 2024 at 10:14 am

    Just wondering if you can use choc chips ?
    Otherwise do you just chop up a chocolate block?

  2. Stacey on January 24, 2023 at 2:22 pm

    Hi, if I use the mini reese’s eggs would you change anything else in the recipe? Would you still freeze them?

    • Jane's Patisserie on January 30, 2023 at 11:54 am

      Hiya! Yes just to be safe, hope this helps! x

  3. Bridget on April 2, 2021 at 8:10 pm

    What temperature do you bake these at? It says preheat 190c/170c? Do you preheat to 190c and then bake at 170c?

    • Lucy on April 20, 2022 at 9:53 am

      She says 190 or 170 for fan assisted ovens…

  4. Monique on March 13, 2021 at 6:47 pm

    So I o ly had two bags of frozen creme eggs and 1 bag of caramel, have to say wasn’t much room for another bag lol. Now I’m sitting here stressing as mixture looks a little sparse for size of tin. It’s def 9×9 by 2.5 deep. I stuck rigidly to your receipe as you stated in most of them so 🙈 can’t bear to watch.

  5. Fee on March 12, 2021 at 9:30 pm

    5 stars
    Worked perfect for us although we went for full on Easter over load and replaced the white chocolate with Milkybar Mini eggs and milk chocolate with Mini Eggs both smashed up into bits.

  6. Emma on March 4, 2021 at 1:58 pm

    Hi Jane,

    Looking forward to making these…Do you have to half the creme eggs & chocolate or just put in whole?


    • Jane's Patisserie on March 4, 2021 at 10:45 pm

      I put them in whole! They are the mini ones inside the cookie bars though x

  7. Kirsten Barker on May 3, 2020 at 3:58 pm

    Hi Jane

    If i want these to not chocolate can I just take the cocoa out and use 275g plain flour like in your other cookie bar recipes?

  8. Rachel on April 6, 2020 at 10:19 pm

    I saw that you don’t recommend putting them in the fridge, so would they be okay stored in the cupboard (in a container), it would only be over night?
    Love you blog

    • Jane's Patisserie on April 7, 2020 at 9:14 am

      Yes! They last for quite a while – but the fridge will dry them out is all!

  9. Kath on February 21, 2020 at 2:29 pm

    5 stars
    Hi Jane
    I came across your page whilst looking for the perfect brownie recipe a few months ago and your triple chocolate brownies did not disappoint – they were by far the best brownies I’ve ever had! Your recipes are now my go to when I’m looking to bake any kind of treat! I tried these cookie bars yesterday and they are amazing! I love creme eggs but I also have a slight obsession with Mars bars too so I was just wondering whether you think this recipe would also work with pieces of frozen Mars bars?

    • Jane's Patisserie on February 22, 2020 at 6:04 pm

      Hiya! Yes it would work with frozen mars bar – like the Rolo Cookie bars though, it can turn out a little squidgy though because of the caramel!

  10. Dawn Pointon on April 8, 2019 at 2:14 pm

    I want to make these for a charity bake sale but how long will they keep in the fridge after baked or could I freeze them.

    • Jane's Patisserie on April 8, 2019 at 7:01 pm

      I wouldn’t recommend fridging them as they will harden – but they’ll last 4-5 days once baked. You can freeze them raw and then bake, or baked and then thaw, but fresh is always better!

  11. Sophie on April 8, 2018 at 12:02 pm

    Hi Jane, I was just wondering if it is possible to use normal size creme eggs and chop them up or is it better to use mini creme eggs as I have some large creme eggs left and I don’t think the shops will still be selling the mini ones. Many thanks 🙂

    • Jane's Patisserie on April 8, 2018 at 12:31 pm

      Hiya! You can do but I would still recommend freezing them, and often the insides can explode in the big ones if chopped up as theres no shield basically, but it should be fine if frozen!

    • Jessica on October 9, 2019 at 9:45 am

      Hi Jane,

      Would you freeze them then chop them?

      Thank you

    • Jane's Patisserie on October 9, 2019 at 2:47 pm

      Yes, otherwise it’ll just go everywhere!

  12. Hannah on March 6, 2018 at 7:08 pm

    5 stars
    These are amazing! I made them last night and they’re so delicious, major sugar overload, but there’s nothing wrong with that right!?

    • Jane's Patisserie on March 7, 2018 at 9:49 am

      Hahaha exactly, definitely nothing wrong with that! x

  13. Lucy on March 3, 2018 at 12:46 pm

    Hi you have put unwrapped cream eggs so do you leave the wrapping on?

    • Jane's Patisserie on March 3, 2018 at 12:57 pm

      No, unwrapped means you take the wrapping off… you can’t eat it…

  14. Nicola on March 1, 2018 at 9:33 pm

    Hi Jane.
    At what point do you add wet ingredients to the dry mixture? Is it before you add the chocolate and creme eggs?

    • Jane's Patisserie on March 2, 2018 at 9:46 am

      Hiya! You add the dry and wet ingredients together before adding in the chocolates 😊

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