No Bake Cadbury Creme Egg Cookies

No ratings yet

No bake Cadbury Creme Egg cookies have a peanut butter Rice Krispies base, melted chocolate and a Cadbury creme egg. You'll love them!

Course Dessert

Cuisine American

Keyword cadbury, cadbury creme eggs, easter cookies, no bake easter cookies, scotcheroos

Prep Time 10

cool 5

Total Time 15

Servings cookies

Calories 100kcal

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

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 CHOCOLATE
It'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 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.