I never planned to turn Cadbury Creme Eggs into an obsession, but here we are — surrounded by chocolate crumbs and sticky fondant like it’s my job (and honestly, it kind of is now). Picture me, a toothpick-and-fork soldier, rescuing every oozy bit from the pan while humming guilty pop songs. This little recipe started as a weekend experiment and turned into my go-to “bring-to-everything” dessert: sweet, salty, slightly messy, and wildly addictive — hence the name Cadbury Egg Crack. If you like gooey pockets of fondant, melty chocolate, and crunchy pretzel bites that snap, you’ll fall for this one in the first sticky bite.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes (plus chilling)
- Total Time: 60 minutes (including chill)
Why This Recipe is Awesome
This recipe packs textures and flavors: crunchy pretzel base, a sweet, slightly caramelized chocolate layer, and pockets of gooey fondant from the **Cadbury Creme Eggs**. It’s dangerously easy — like, so easy your oven barely notices — and the contrast of salty crunch with rich, melty chocolate keeps people reaching back for one more piece. Expect crackly edges, soft centers, and a candy-scented kitchen that makes everyone curious.
Ingredients
For the Main Dish:
- 2 cups crushed pretzels (about 6 oz; put them in a zip-top bag and bash with a rolling pin)
- 6 tbsp unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 12 oz milk chocolate chips (or chopped milk chocolate)
- 14 oz (1 can) sweetened condensed milk
- 8–10 Cadbury Creme Eggs, roughly chopped (use more if you’re feeling generous)
- 1/2 cup white chocolate chips (optional, for drizzling)
- 1/4 tsp flaky sea salt (optional, to finish)
For the Sauce / Garnish (if applicable):
- Optional: extra chopped Cadbury eggs and a pinch of flaky salt for sprinkling after chopping
How I Make It
Step 1:
Preheat the oven to 350°F and line a 9×13 baking pan with foil; spray the foil lightly with cooking spray so the bars lift out easily. Toss the crushed pretzels, melted **butter**, and **brown sugar** in a bowl until the crumbs look evenly coated and smell buttery. Press the mixture firmly into the bottom of the pan — I use the bottom of a measuring cup to get a tight, even layer.
Step 2:
Bake the crust for 8–10 minutes until it gives off a warm, toasty aroma and the edges darken just a shade. Watch it closely; those pretzels go from golden to overdone fast. Pull the pan from the oven and immediately sprinkle the **milk chocolate chips** across the hot crust in an even layer.
Step 3:
Pour the can of **sweetened condensed milk** evenly over the chocolate chips — the heat from the crust and pan will help those chips melt and create a glossy, sticky layer. Scatter the roughly chopped **Cadbury Creme Eggs** over the top. You’ll see little blobs of yellow and white fondant peeking through the chocolate like tiny culinary sunbursts.
Step 4:
Return the pan to the oven for another 5–7 minutes. Look for bubbling at the edges and softening chocolate in the middle; that tells you the layers melded. Remove from the oven, and if you want contrast, melt the **white chocolate chips** quickly in the microwave (20-second bursts, stirring) and drizzle over the top. Sprinkle a pinch of **flaky sea salt** while everything’s still warm.
Step 5:
Let the pan cool on the counter for 30–45 minutes, then pop it into the fridge for 15–20 minutes to firm up for cleaner cuts. Lift the foil out and break the slab into rustic pieces. Serve at room temperature so the fondant centers stay soft and gooey. If you accidentally chill them too long, sit pieces on the counter for 10 minutes before serving so they soften up.
Pro Tips
- Use a zip-top bag and rolling pin to crush pretzels quickly. Leave some bigger chunks for extra crunch.
- Press the crust firmly — a compact base prevents crumbling when you cut the bars.
- If Cadbury Creme Eggs feel too small or pricey, use chopped chocolate bars with a spoonful of marshmallow fluff for a similar gooey center.
- To speed up setting, chill in the freezer for 10–12 minutes, but don’t freeze — you want chew, not ice.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap pretzels for crushed graham crackers for a sweeter base; the result tastes more like a candy bar and less salty-crunch.
- Use dark chocolate chips for a less sweet, richer bar; it balances the fondant nicely.
- For dairy-free, use dairy-free chocolate chips and coconut condensed milk (or a thick almond-based sweetened condensed substitute); texture will change slightly but still delicious.
- Make it gluten-free by using gluten-free pretzels — the base stays crisp and tasty.
Variations & Tips
- Spicy twist: sprinkle 1/4 tsp cinnamon and a pinch of cayenne over the chocolate before adding eggs for a warm kick.
- Nutty: add 1/2 cup chopped toasted pecans or peanuts for extra crunch.
- Cookie-bar: swap pretzels for crushed chocolate sandwich cookies for an Oreo-style bar.
- Mini bar version: halve the recipe and bake in an 8×8 pan for thicker, fudgier bars.
- Drip of caramel: warm 1/3 cup caramel sauce and drizzle for ultra-luxe bars.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the bars, cool completely, then store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for the best gooey texture. You can also freeze in a single layer for up to 1 month; thaw on the counter.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or a larger sheet pan and increase the bake time slightly; check the crust earlier and watch for bubbly edges when finishing.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- The crust should smell toasty and show golden edges after the first bake. After the second bake, look for bubbling at the edges and softened chocolate in the center. The bars firm up as they cool; don’t overbake or they’ll dry out.
- What if I don’t have ingredient X?
- No drama — swap crushed pretzels for graham crackers, use any milk chocolate in place of chips, or replace sweetened condensed milk with a thick caramel sauce for a similar sticky layer.
How I Like to Serve It
I serve these bars with a cold glass of milk or a big mug of coffee — they pair perfectly with something slightly bitter. They shine at potlucks (people hover) and make an excellent, slightly shameful movie-night treat. In spring, they taste festive around Easter; in winter, add a dusting of cocoa and serve with hot chocolate.
Notes
- Store bars in an airtight container in the fridge for up to 5 days. Warm pieces for 10 minutes at room temp before serving for a gooey center.
- If you include nuts or want to warm leftovers, reheat gently at 300°F for a few minutes — watch closely so chocolate doesn’t scorch.
Final Thoughts
Closing: Now go impress someone — or just yourself — with this dangerously delightful, gooey-sweet Cadbury Egg Crack. Trust me: you’ll hide a few pieces for later (I won’t tell).