Creme Egg Bars With a Zesty Twist

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Creme Egg Bars With a Zesty Twist These look fricking amazing! They are fussier than I usually like but I think it’s worth it for something a little different this Easter.

Makes 35 bars
Prep time: 25 mins
Baking time: 15 mins
Ingredients:
For the base:
•    2 tablespoons cocoa powder
•    100g digestive biscuits
•    2 tablespoons butter, melted

For the curd:
•    2 tablespoons cornflour
•    150g caster sugar
•    4 eggs
•    2 egg yolks
•    250ml orange juice, freshly squeezed
•    Zest of 2 oranges
•    85g butter

For the Cadbury Creme Egg drizzle:
•    1 Cadbury Creme Egg, crushed
•    2 tablespoons double cream

Method:
1.    Line a square 23cmx23cm/9 inch tin with baking parchment, covering both the base and sides. Preheat the oven to 160oC/140oC fan/gas mark 3.
2.    In a food processor, blend the digestive biscuits and cocoa powder together until fine crumbs form.  Pour in the melted oil or butter and pulse until the mixture starts to come together. Press into the base of the tin and set to one side.
3.    In a large saucepan, whisk together the cornflour, sugar, eggs, yolks, juice and orange zest. Stir in the cubes of butter, and then heat on low. Whisk the mixture constantly until the butter melts and the curd thickens slightly, about 5 minutes.
4.    When the mixture is thick enough to coat the back of a spoon, pour over the base. Use a spatula to smooth over the top, and then bake for 10-15 minutes. There should be a slight wobble in the centre when you get the bars out of the oven. Allow to cool completely at room temperature, and then store in the fridge.
5.    To make the crème egg drizzle, put the crushed crème egg and double cream into a small heatproof bowl over a pan of boiling water. Heat, stirring all the time, until the crème egg is fully melted and a thick chocolate sauce has formed. Transfer into a piping bag and drizzle over the cool bars.

Recipe credit:
This recipe was created by egg-spert baker Martha Collison using the delicious Cadbury Creme Egg. For more of Martha’s recipes visit www.facebook.co.uk/CadburyCremeEgg.

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About Judith Lewis

Editor and chief blogger at Mostly About Chocolate. Expert SEO. Judge at the Academy of Chocolate Awards, International Chocolate Awards and UK Search Awards.

3 Responses to Creme Egg Bars With a Zesty Twist

  1. Paul Vincent says:

    Hi Judith – please don’t interpret this as a knock at you in any way, but I’m genuinely puzzled by the number of your blog posts in recent times that are effectively promoting Cadbury’s “chocolate”. Bearing in mind that at one time the EU were on the verge of telling Cadbury they could not describe their candy AS chocolate, because its contents fell below EU-set levels, and that your usual milieu is the world of fine chocolate, I can’t get my head around this cognitive dissonance. OK, I know – it’s probably just me. But I’d be genuinely interested to hear your take on Cadbury vs. “proper” chocolate. Best wishes – Paul.

    • Judith Lewis says:

      Do you mean just the two blog posts on my blog in the last few months or something else? Given the blog is just mostly about chocolate and I posted a recipe for ice cider cheesecake which contained no chocolate whatsoever and I have posted about wine and beer and other things which do not contain chocolate, I suppose a confectionary with no chocolate isn’t really out of place. In the same way as I will drink a cheap wine, I will eat a cheap chocolate. I do it with consideration and thoughtfulness. I have tasting notes from a Mast Brothers bar, some Dick Taylor bars, Soma bars, and more. But work is busy and so I’ve been only writing about events and press trips which tend to be done by the larger companies. That means smaller companies who require a longer, more thoughtful post often will be covered later (sadly). They can’t afford to fly me to Sharjah or Sofia or Geneva or Brussels and so those trips get coverage.
      When I post my post about Women in Brewing it will also contain no chocolate 😉