These delicious Creme Egg Flapjacks are the perfect bake sale or coffee morning treat to incorporate those yummy Cadbury chocolate eggs
Creme Eggs are a very popular addition to easter based bakes. From brownies, to cakes, to cheesecakes to meringues and much , much more. However, I have not found very many flapjack based recipes, and I have had this recipe idea since last year. At last I have had the opportunity to give them a go.
These Creme Egg Flapjacks are extremely easy to make, and are made from just 4 ingredients.
If you are a fan of flapjacks and you love the taste of creme eggs, you are seriously going to love these. They did not stick round for long in my tin.
Furthermore, whilst they may sound sickly sweet and too rich, they are actually not any of these and are very easy to eat! I believe this is because the flapjacks are made from butter and melted creme eggs and not made in then traditional way using golden syrup, which is very sweet. Plus using the creme eggs in the actual flapjack mixture means that they have a slight chocolatey taste too.
One word of warning though. Please ensure that your balking tin is lined well with greaseproof paper that comes up over the flapjack, to make it easy to remove. Also, do not attempt to remove or cut the flapjack until it has completely cooled.
It is worth noting, that while warm the flapjack does feel a little greasy. Do not let this put you off, because once cold that goes away and they are not greasy by touch or taste whatsoever.
Another tip, is not to add the sliced creme egg halves until half way through the baking. I found the first time I made these, I placed the creme eggs on top off the flapjack at the start of baking meant that by the end, the eggs had melted into the bake and were almost non existent! So the second time, I cooked the mixture for 10 minutes, and then I sat the creme egg halves on top of the flapjack and this meant they stayed almost intact by the end of the cooking time.
Recipe for Creme Egg Flapjacks
Calorie content – probably lots but they are a treat!
500g Creme eggs (approx 12-14 eggs)
350g porridge oats
6 Creme Eggs sliced in half
- Pre heat the oven to 160 oC / 140oC (fan)
- Line a square brownie tin with greaseproof paper, ensuring that the paper comes up high enough to be higher than the flapjack.
- Place the butter and creme eggs (leaving the 6 back for topping the flapjack with) in a pan over a low heat and melt together until melted and a gooey sauce appears.
- Place the oats into a large bowl and then cover with the sticky egg sauce and mix well to combine and cover all the oats. If the mixture is still too wet or sticky add a few more oats.
- Pour the flapjack mixture into the prepared tin and bake for 10 minutes
- Remove the tray from the oven, and top the flapjack with the creme egg halves and then return to cook for another 10-15 minutes
- These flapjacks take approx 20-25 minutes to bake. They will have bubbled up and when you remove it from the oven it will look very loose and bubbly. The is fine because it will settle down and set once cooled.
- Leave the flapjack for a couple of hours (even over night if made late in the evening as I did!) to set and cool right down. Then remove from the tin by lifting up the greaseproof paper. Cut into 12 slices and keep in a tin.