No bake Cadbury Creme Egg cookies are easy to make and so fun for Easter! A peanut butter Rice Krispies base topped with melted chocolate then a Cadbury creme egg. Crispy and gooey. You’ll love these treats!
You might also like our Scotcheroo Birdsnest Treats, our Peeps Bunny Sugar Cookies, or our Frosted Fudge Chocolate Bunny Cookies!
Watch our step by step video!
No Bake Cadbury Creme Egg Cookies
When you’re looking for an over-the-top Easter treat you don’t have to look any further than these mini Cadbury Creme Egg cookie treats! They start with a scotcheroo base (peanut butter, Rice Krispies, corn syrup, and sugar) and are topped with a spoonful of melted chocolate and half of a MINI Cadbury Creme Egg.
You can use whatever type of melted chocolate you’d like. Colored melting wafers, white chocolate, semisweet or milk chocolate. I used semisweet chocolate for most of them and a few with white chocolate. We agreed that we liked semisweet the best.
Let’s talk about Cadbury eggs for a second. They come in different sizes and flavors. I used the MINI creme eggs for these. You can also use the Cadbury mini chocolate eggs like I did in my birds nest scotcheroo bites, but the creme eggs are ooey-gooey and decadent.
I simply cut the eggs in half with a sharp knife along the side seam.
NO BAKE Cadbury Cookie INGREDIENTS
(scroll to the end of the post for a printable version)
- 1/2 cup light corn syrup
- 1/4 cup white sugar
- 1/2 cup creamy peanut butter
- 2 1/2 cups of Rice Krispies cereal
- 6-8 ounces melted chocolate (almond bark works great)
- 14-18 MINI Cadbury Creme Eggs (it’s good to have a few extras in case they don’t slice in half smoothly)
How To Make Cadbury Creme Egg Cookie Treats
Line 2 baking sheets with parchment paper.
Heat syrup, peanut butter, and sugar over medium heat until smooth and the sugar has been dissolved. No need to bring it to a boil or simmer, it just needs to be warm enough to melt the peanut butter and the mixture is nice and smooth.
Remove from heat.
Pour peanut butter and syrup mixture over 2 1/2 cups of rice cereal. Stir until completely coated.
Scoop the mixture onto the baking sheet using a SMALL cookie scoop (1 Tablespoon). You’ll get 26-28 scoops per recipe.
The mixture will be sticky at first, but if you let the cookie balls sit on the baking sheet for 3-5 minutes they will cool and you can easily shape them with your fingers.
Once they’ve cooled, form them into balls then press down in the center with your thumb.
Spoon melted chocolate (white or semisweet) in the center of each cookie.
Cut Cadbury Creme Eggs in half and place one on top of each cookie.
Tip for cutting Cadbury Creme Eggs
The mini eggs (which are what are used in this recipe) are easier to cut than the larger ones. Simply slice each one in half using a sharp knife. Each egg has a seam so line up the knife and seam then gently slice in half.
These cookies have a bit of everything. They’re crispy, peanut buttery, chocolatey, creamy, and delicious!
Store in an airtight container for up to a week.
No Bake Cadbury Creme Egg Cookies Recipe
No Bake Cadbury Creme Egg Cookies
Ingredients
- 1/2 cup light corn syrup
- 1/4 cup white sugar
- 1/2 cup creamy peanut butter
- 2 1/2 cups of Rice Krispies cereal
- 6-8 ounces melted chocolate almond bark works great
- 14-18 MINI Cadbury Creme Eggs it's good to have a few extras in case they don't slice in half smoothly
Instructions
- Line 2 baking sheets with parchment paper.
- Heat syrup, peanut butter, and sugar over medium heat until smooth and the sugar has been dissolved. No need to bring it to a boil or simmer, it just needs to be warm enough to melt the peanut butter and the mixture is nice and smooth.
- Remove from heat.
- Pour peanut butter and syrup mixture over 2 1/2 cups of rice cereal. Stir until completely coated.
- Scoop the mixture onto the baking sheet using a SMALL cookie scoop (1 Tablespoon). You'll get 26-28 scoops per recipe.
- The mixture will be sticky at first, but if you let the cookie balls sit on the baking sheet for 3-5 minutes they will cool and you can easily shape them with your fingers.
- Once they've cooled, form them into balls then press down in the center with your thumb.
- Spoon melted chocolate (white or semisweet) in the center of each cookie.TIP FOR MELTING CHOCOLATEIt's important to NOT overheat chocolate when melting it. Place melting wafers or chocolate chips in a microwave-safe bowl and heat in 20 second increments, stirring after each increment. It generally doesn't take longer than 60 seconds. Stir chocolate until melted and smooth.
- Cut Cadbury Creme Eggs in half and place one on top of each cookie.
- TIP FOR CUTTING CADBURY CREME EGGSThe mini eggs (which are what are used in this recipe) are easier to cut than the larger ones. Simply slice each one in half using a sharp knife. Each egg has a seam so line up the knife and seam then gently slice in half.
Notes
Nutrition
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