Homemade Cadbury Creme Egg Poptarts

If you love poptarts, then you will love this fun twist on poptarts using Cadbury Creme Eggs as the filling. 100% from scratch. The frosting “sets” after an hour, making them even more similar to poptarts.


Yippeeeeee!!! Cadbury Creme Eggs have landed in grocery stores near you!! Call your kids. Call your wife. And go get some! 🙂

…and then make these pop-tarts. Seriously. These are amazing, and so are cadbury Creme Eggs, so of course this combo is insanely delicious.

I can’t even tell you when the last time I had a pop-tart was. I used to eat 2 S’mores pop-tarts everyday as a “snack” before lunch. I know… incredibly bad for me, but they are just sooooo good.

Luckily I put an end to that habit once I became a little more health conscience, and I haven’t had one since. I’m not sure if that is a good thing or a bad thing. No worries though, because I sure did get my pop-tart fix with these babies.


One of my favorite things about S’mores Pop-tarts is the incredible chocolate flavor combined with the flaky crust. GAH. (My mouth is watering.)

But you know what’s even better than the incredible chocolate flavor combined with the flaky crust? Chocolate CADBURY CREME EGGS. Sorry for yelling, but seriously. The creme filling becomes all melty with the chocolate coating in the oven and creates a sort of fudge consistency filling.


Once you try these homemade poptarts, you will never look at store bought poptarts the same.

So flaky. So flavorful. So chocolatey. So AMAZING.

Making homemade poptarts does take a little bit of time, but it’s so worth it. You could always shorten the time by using store-bought pie crust instead of making your own crust. Either way is good.

They are perfectly tender and flaky and that buttery flavor is far from whatever oil is used in the boxed kind. As a matter of fact, why not try them this weekend? Yes, I think you better.



If you give these poptarts a try, we would love to know! Leave a comment or tag your picture #layersofhappinessblog on Instagram! When we see everyone enjoying out recipes it always makes our day!

Homemade Cadbury Creme Egg Poptarts

If you love poptarts, then you will love this fun twist on poptarts using Cadbury Creme Eggs as the filling. 100% from scratch. The frosting “sets” after an hour, making them even more similar to poptarts.


For the crust:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 Tablespoon granulated sugar
  • 3 ounces cream cheese (cut into 1-inch cubes)
  • 12 Tablespoons unsalted butter (1 1/2 sticks), cut into small cubes
  • 1 egg
  • 2 Tablespoons milk

For the filling:

  • 24 mini Cadbury Creme Eggs, roughly chopped
  • 1 Tablespoon all-purpose flour
  • 1 egg
  • 1 Tablespoon milk

For the glaze:

  • 1/2 cup powdered sugar
  • 1 Tablespoon cocoa powder
  • 2 Tablespoons maple syrup
  • 1 teaspoon water


Make the crust:

  • Add 2 cups flour, salt, and sugar in a food processor or blender and pulse to combine. Add the cream cheese and butter and pulse until they are incorporated but the mixture still looks rough and pebbly.
  • Whisk together 1 egg and 2 Tablespoons milk in a small bowl. Pour this down the feeding tube of the food processor, then pulse just until the dough comes together in a big clump.
  • Generously flour the work surface. Dump out the dough onto the surface and form a rectangle (about 8×6-inches) with your hands. Wrap dough in plastic wrap/foil and refrigerate until firm, at least 1 hour, up to 1 day.
  • When the sough is firm, unwrap dough and cut in half widthwise to form two rectangles of equal size.

To make Pop-tarts:

  1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.
  2. Place large sheet of parchment paper on the work surface. Generously flour it and a rolling pin. Place the dough in the center of the parchment paper and roll it into a 12×9-inch rectangle about 1/2-inch thick.
  3. Roll out the second piece of dough the same way.
  4. Use a sharp knife to cut each sheet of dough in half lengthwise, then in quarters widthwise. You will end up with eight 3-by-4-1/2 inch sheets of dough.
  5. Do the same with the second piece of dough. You will now have 16 sheets of dough.

To make filling:

  • In a small bowl, toss together 1 Tablespoon flour and Cadbury Creme Eggs until flour is evenly distributed.
  • Beat egg and 1 Tablespoon milk together in a separate small bowl and brush over sheets of dough.
  • Spoon a tablespoon of the chopped cadbury creme eggs onto the center of 1/2 of the sheets of dough (only 8 out of the 16. These will be the “bottoms”). Leave at least a 1/4-inch border around the edges.
  • Carefully place a top rectangle over each bottom and press the edges together with your fingers or a fork to seal. Prick the tops of the poptarts a few times with a fork. The pricking helps vent the steam in the oven.
  • Use a spatula and gently transfer the tarts to the prepared pan, spacing them evenly apart.
  • Bake for 20-25 minutes.

To make glaze:

  • In a small bowl, combine powdered sugar, cocoa powder, maple syrup, and water. Whisk until smooth. When poptarts are done, let cool for about 2 minutes before glazing.
  • If you want to add the orange glaze, make another batch of the icing, but replace the cocoa powder with powdered sugar and use red and yellow food coloring to dye the glaze orange. Serve immediately or let glaze “set” for 30 minutes.
  • Store in an airtight container for up to 5 days.