I decided to take a poll the other day, but not just any poll! It was to gage people’s love/hate relationship with the Cadbury Cream Egg. Yes, it was a little kooky, but what I learned is that the public feels very strongly about this symbolic little treat. In general, people seem to either LOVE the candy or really can’t stand it. Well since I created these bars, I am obviously quite the fan. I’d actually live on them if calories were for freebies! Since they are not, I thought it would be fun to make some nibbles that we could alternatively enjoy. They are super fun and a total hit for the kiddies! Warning – Put them on your highest shelf after eating one; they are a bit addictive!
1/2 cup butter (4 tablespoons)
1 package chocolate gram crackers
1 cup dark chocolate chips
1 cup white chocolate chips
1-14 oz. can sweetened condensed milk (not evaporated)
yellow non-pareils sprinkles
small tube of yellow icing
16 Mini Cadbury Cream Eggs + more for decoration.
1.) Preheat oven to 350 degrees.
2.) Place crackers into a large resealable bag and crush with a rolling pin into crumbs.
3.) Using a 9×13 baking pan, melt butter in the oven until it turns to a liquid; remove from oven. (If you do not use a disposable pan, line with foil as clean-up will be much easier!)
4.) Spread cracker crumbs evenly over bottom of pan and with the butter press down molding into a crust. (You should not be able to see the bottom of the pan.)
5.) Next disperse the white chocolate in an even layer followed by the chocolate chips.
6.) Drizzle on the milk completely covering the entire layer and then sprinkle on yellow non-pareils all throughout the top.
7.) Bake for approximately 30-40 minutes OR until the middle seems set and top is ever so slightly browned.
8.) Once cooled cut into small squares and put a dab of yellow icing into center of each piece. For the final touch, gently press the chocolate egg onto each one.
Nic’s Tips: Once bars are done let cool in the refrigerator for at least 2 hours or over night before serving.