homemade creme egg broken open with a green background

Mmmm…. Creme Eggs…  such a great part of Easter!

While these have a few steps, they are actually pretty easy to make at home!  It was super fun to put together and see the finished product be so close to the Creme Eggs I know and love!

This recipe can easily be halved if you just want to make a few!  No more waiting for Easter all year long!

More Easter ideas and recipes

homemade creme egg broken open with a title
5 from 45 votes↑ Click stars to rate now!
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Copy Cat Creme Eggs Recipe

Copy Cat Creme Eggs are super fun to put together and taste and look just like the Creme Eggs we know and love!
Prep Time 45 minutes
Cook Time 30 minutes
Chilling Time 2 hours 45 minutes
Total Time 4 hours
Servings 12 -16 eggs
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  • ½ cup light corn syrup
  • ¼ cup butter
  • 1 teaspoon vanilla
  • teaspoon salt
  • 3 cups powdered sugar
  • yellow gel food coloring
  • 12 ounces milk chocolate melts


  • Beat corn syrup, butter, vanilla and salt until smooth. Add in powdered sugar a bit at a time until the mixture is smooth & creamy.
  • Place ⅓ of the mixture in a small bowl and add yellow coloring until it resembles egg yolk.
  • Freeze both the white and yellow mixtures for 2 hours. Once firm, roll balls of the yellow filling. Surround with white mixture. Roll into an egg shape and place back in the freezer for 45 minutes or overnight. (Your "egg" should be ⅓ yellow and ⅔ white)
  • Melt the chips in a small bowl on 50% power until just about melted. Remove "eggs" from the freezer a couple at a time, roll in the melted chocolate and place on parchment paper to set.
  • If there are any bits that set and are exposed, just dab a little bit of melted chocolate on them to hold the filling in.
  • Once set, serve at room temperature.
5 from 45 votes

Nutrition Information

Calories: 192 | Carbohydrates: 41g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 67mg | Potassium: 2mg | Sugar: 40g | Vitamin A: 118IU | Calcium: 3mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American


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Recipe adapted from Food.com




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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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    1. You don’t need molds for these, they’re formed into an egg shape and dipped in chocolate. You can make them in a different shape, they will still taste the same. Small foil muffin liners work well for melted chocolate.

  1. I live in China and can’t buy Easter eggs. This recipe saved me!! They really are delicious! I recommend using real chocolate, I used Callebaut Belgian Chocolate callets as they melt super fast and taste AMAZING! I recommend keeping the finished eggs in the fridge, though, if you live somewhere warm. I made them last Easter and this Easter, and they are so delicious, I’m going to make some more tonight!!5 stars

    1. Oh no! We haven’t had that problem Miranda. How did you measure the powdered sugar? The spoon and level method or did you scoop? You may have measured too much powdered sugar.

      1. Hello, can you confirm which is the proper method Scoop or spoon and level (not exactly sure what that is)? Perhaps you can provide the ingredients in weight to help eliminate the confusion?


      2. The best way to measure if to use a spoon to add it to the measuring cup so it doesn’t get over packed. Similar to this method of measuring flour.

  2. I am interested in trying this as soon as possible.
    Since Cadbury chocolate has a distinctive flavor, compared to other brands in the grocery store, do you have a suggestion for any certain variety of chocolate to approximate the Cadbury-type flavor?

    1. I use chocolate melts, but you could use Cadbury chocolate bars if you prefer that specific flavor. Enjoy Jodi!

  3. This was a disaster for me, unfortunately. The filling was so stiff it broke my mixer. Ironically, though, after freezing for two hours, it was so soft and sticky that I could hardly control it. I am an experienced home cook, so I expected this to be easy. I have made many recipes from this site, and this is my first failure.

    1. Sorry to hear that they didn’t work for you Eileen. This recipe worked well for us as written, so I can’t say for use what went wrong.

      1. The recipe sounds delicious. I’m wondering if the filling will be soft and a bit runny like the original cream eggs at room temperature?

      2. Yes Paula, the consistency of the filling is fairly soft, as seen in the image of the “cracked” open egg. Enjoy the eggs, we love them!

  4. I used a little more vanilla and a little less icing sugar (and piped it as I have a chocolate egg mold), worked perfectly. Ended up making 60 of these for colleagues and friends (I live in Indonesia and they’re hard to get and incredibly expensive) and many said they’re better than the original! Thank you for the recipe, it’s spot on.5 stars