Hi there! It’s Kelly from Typically Simple and I’m back with an oh-so-yummy treat that is perfect for Easter! I love all of the treats that come out just for Easter, like Reese’s peanut butter eggs, jelly beans, and Cadbury Creme Eggs. Any sort of treats with chocolate and peanut butter are my absolute favorite, and I recently made a batch of homemade peanut butter eggs that were quite delicious. Since I already had out most of the ingredients that are needed to make homemade Easter cream eggs, I decided to give those a try since they are my husband’s favorite treat!
Now I am all about the chocolate treats, but it really wasn’t until I was well into my adult years that I gave Cadbury Creme Eggs a try. And to be honest, I’ve only had maybe two or three. So my husband was the expert taste-tester for this recipe and according to him, it comes pretty close to the real thing as far as creamy deliciousness!
If there’s one thing I learned while making these cream eggs, it’s that I will never work in a chocolate shop making candy because I am the messiest baker when it comes to chocolate covered anything. But nevertheless, these cream eggs were still quite yummy even if they didn’t retain their egg shapes I worked so hard to create. And while it might seem that these take a bit of time to make, most of it is just wait time while the dough chills.
After doing a bit of searching for the perfect Easter cream egg recipe, I found a recipe on Food.com and tweaked it just a little to make these yummy treats!
Homemade Easter Cream Eggs
The full printable recipe is at the end of this post, but here’s what you’ll need:
- light corn syrup
- powdered sugar
- yellow & red food coloring
- milk chocolate chips
Start by combining the corn syrup, softened butter, vanilla, and salt in a bowl with an electric mixer. Beat on medium until ingredients are smooth and creamy.
Add about half a cup of powdered sugar to the mixture and stir by hand. Continue adding powdered sugar a little bit at a time and stirring each time. Mix until well combined and creamy.
Take about 1/4 of the sugar mixture and place it in another bowl. Add the food coloring and mix.
Place both bowls of dough into the freezer and chill for about an hour or until the dough is firm.
While the dough is still firm, take about a teaspoon amount of the orange dough and roll into a ball. Take a larger amount of the white dough and flatten. Place the orange dough in the middle of the white dough and roll the white dough around it to create an egg shape.
Place the egg shaped dough on a piece of wax paper or a greased baking dish. You will need to place them in the freezer again, so be sure to use something that is easy to transport them, you don’t want runaway eggs rolling around!
Continue combining the orange and white dough and shaping it into an egg. I made mine into fairly large eggs shapes, probably close to the size of a Cadbury egg, however if I were to make these again, I would definitely make them a bit smaller to make it easier to dip them in chocolate.
After all of the dough has been shaped into eggs, place them into the freezer for about an hour or so to set. You want them to be quite firm to make the chocolate dipping process a bit easier.
Melt the chocolate chips in a microwave safe bowl and using a fork, dip the eggs into the chocolate, then place on a piece of wax paper to allow the chocolate to harden.
The warm chocolate definitely softened the dough up which caused a lot of mine to lose their egg shape while dipping. So you might need to pop some of the dough eggs back into the freezer to firm them up a bit before dipping, depending on how quickly you work.
After the first layer of chocolate has hardened, melt some more chocolate chips and dip a second time. This will help seal in all of that delicious cream filling that might be trying to sneak out the bottom. Place back on the wax paper to harden.
These homemade cream eggs definitely had the perfect consistency of gooey cream without being too messy while eating. We decided to keep them in an airtight container in the fridge, well the ones that were leftover after all the “taste-testing” that was needed for this recipe, so the cream middles did firm up a bit from the cold, but they were still delicious!
- ½ cup light corn syrup
- ½ cup butter, softened
- 1 teaspoon vanilla
- pinch of salt
- 3 cups powdered sugar
- 4 drops yellow food coloring
- 2 drops red food coloring
- 12 ounces (1 bag) milk chocolate chips
- Combine corn syrup, butter, vanilla, and salt in a bowl using an electric mixer.
- Beat on medium until smooth.
- Add in about ½ cup of powdered sugar, stir by hand to combine.
- Continue adding small amounts of powdered sugar, stirring each time.
- Place about ¼ of the dough into another bowl, add food coloring and stir.
- Chill dough in freezer for about 1 hour.
- Shape a small amount of orange dough into a ball.
- Take about a tablespoon of white dough and flatten.
- Place orange dough in middle and roll the white dough around it to create an egg shape.
- Place egg onto a greased dish or wax paper.
- Continue until with the rest of the dough.
- Chill eggs in freezer for about 1 hour or until firm.
- Melt chocolate.
- Dip eggs into chocolate, place on wax paper to harden.
- Repeat the dipping process a second time.
While these Easter cream eggs do take a bit of time to make, you will not be disappointed! They are SO yummy and make a great chocolate treat for Easter!
If you’re looking for more delicious Easter treats this year, check out our Cadbury Mini Egg Cookies. These are soooooooooooooo good. Seriously. You need to try them.