Creme Eggs are one of the guiltiest pleasures around Easter, with a deliciously sweet centre covered with smooth milk chocolate. Everyone has their different way of eating them, weather it be licking out the middle or biting into it whole. Our way is the Canadian way: in the form of Nanaimo bars.

In this recipe, we start with the classic coconut base and swapped out the custard middle layer of the classic Nanaimo bar, replacing it with a cream egg centre and topping the chocolate layer off with some crushed mini eggs. The result is an ooey, gooey scrumptious Easter treat.

creme egg nanaimo bar

Prep Time: 35 minutes
Total Time: 1 hour 55 minutes
Serves: 16

Ingredients:
Crumb:
1 1/4 cup graham cracker crumbs
1/4 cocoa powder
1 cup unsweetened shredded coconut
3 Tbsp granulated sugar
1/2 tsp salt
1/2 cup butter, melted
1 egg, lightly beaten

Cream Egg Centre:
1/2 cup light corn syrup
1/4 cup butter, softened
1 tsp vanilla extract
3 cups icing sugar
4 drops yellow food colouring
1 drop red food colouring

Chocolate Topping:
4 oz bittersweet chocolate, finely chopped
1 Tbsp butter
1/2 cup candy coated chocolate mini eggs, roughly chopped

creme egg nanaimo bar

Directions:
1. Preheat oven to 350°F. Mix the graham cracker crumb with the cocoa powder, coconut, sugar and salt in a bowl. Pour in butter and egg and stir to combine. Press mixture into an even layer in a greased 9×9-inch cake pan. Bake in oven for 10 minutes. Let cool.

2. To make the cream filling, combine corn syrup, butter and vanilla in the bowl of an electric mixer. Mix on high speed until fully combined and creamy colour. Add in icing sugar 1/2 cup at a time until mixture is thick and creamy. Remove about 1/3 of mixture and place in a separate bowl. Mix separated mixture with yellow and red colouring until colour is a rich even yellow.

3. Spread the white mixture over crumb into smooth even layer. Swirl spoonfuls of yellow mixture into white layer. Place in the refrigerator to chill.

4. Place chocolate and butter into a glass bowl set over a heated pot of water. Do not boil water. Stir until chocolate is melted and shiny. Remove bars from refrigerator and spread chocolate evenly over cream filling. Sprinkle chopped mini eggs over chocolate. Refrigerate until chocolate is set, about 1 hour. Cut bars into 16 even squares.

Looking for more treats? Try 10 Tasty Nanaimo Bar Recipes.