Copycat Cadbury Creme Squares
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I have a confession to make. I’ve been sitting on this recipe for four years! I just keep forgetting to publish it as Easter rolls around. Born of an intense, nostalgic craving for my childhood favorite Easter basket treat, I spent a few days developing these copycats our first spring in our new house together. But I didn’t have it quite ready to go by Easter and decided I’d wait to publish it until the next year. But then I forgot all about it! Several years in a row! I’m so sorry, I’m a terrible person. I know I’m not the only one that’s been craving a nice creme-filled chocolate egg that doesn’t actually include any chocolate or cream. With a gooey filling and a carob shell that melts in your mouth, these will hopefully scratch the itch. You can try making them into egg shapes if you want, but they can be pretty finicky if the temperature isn’t just right, so I don’t bother. Slap the carob mix into a mold, drop some pre-frozen filling in, and hope for the best. Even if they look a mess, they’ll still taste great!
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Copycat Cadbury Creme Squares
Equipment
- food processor
- silicone mold
Ingredients
Filling
- 1 cup maple sugar
- 2 tablespoons arrowroot powder
- 1/4 cup honey
- 2 tablespoons palm shortening
- 1/4 teaspoon vanilla extract
- 1 dash sea salt
Shell
- 1/4 cup coconut oil melted
- 2-4 tablespoons carob powder
Instructions
- Process the maple sugar and arrowroot in a food processor until the sugar is powdered.
- In a mixing bowl, combine the sugar, honey, palm shortening, vanilla, and salt until a smooth, thick fondant forms. If the mixture is too thin, add more powdered sugar.
- Transfer to the refrigerator for at least 30 minutes to firm up, or the freezer for about 15.
- Shape the fondant into squares about half as thick as the wells of your mold and small enough that they won't touch the sides when placed inside. Place on a baking sheet and return to the freezer while you make the shell.
Shell
- Stir carob powder to taste into the coconut oil until dissolved.
- Fill each well of the mold about halfway with the shell mixture, then place a frozen square of filling on top of each. With a fork or toothpick, push them gently below the surface of the shell, but not all the way to the bottom of the mold.
- Refrigerate until set. If they are still gooey after 30 minutes, store in and serve from the freezer instead.