I happen to LOVE Cadbury Creme Eggs. I love how they have unapologetically become a year-round phenomenon, between the Twisted bars and the Scream Eggs. But, far and away, my favourite member of the Creme Egg family is Splats. Instead of the massive gooey centre, it makes me feel restrained, with its wee little dabble of goo (that is, until I eat the entire bag. Then I feel less restrained.)
As a result, I decided that these little splats would be perfect for some kind of stuffed dessert – which led to these cookies.) The recipe is adapted from a wonderfully easy Mary Berry recipe, which was perfect for various substitutions. If you can find any Splats (their season is rapidly ending), I’d recommend using them, otherwise I’m fairly sure you can find something in the Creme Egg family!
Triple Chocolate Splat Cookies (adapted from Mary Berry’s recipe from the Celebrity Bake Book)
200g milk chocolate
50g unsalted butter
397g (one can) condensed milk
225g self-rising flour
1 bag of Splats
Melt chocolate and butter in a saucepan over low heat, adding condensed milk.
Bake at 180C for about ten minutes – the cookies will still look soft, but I assure you that they’re not! Allow to cool for an hour.