cadbury Oreo Chocolate Easter Egg, 31 g, Pack of 48

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Cadbury has axed yet another popular Easter egg - leaving shoppers gutted. Cadbury owner Mondelez has confirmed the Oreo Chocolate Easter Egg will not be returning this Easter.

One more penned: "Omg I am fuming, they are my favourite," while another went on: "Please tell me you're joking." Pour onto the shortbread and smooth to cover in an even layer, leave in the fridge for a couple of hours until set.For the chocolate topping, break the dark and milk chocolates into small pieces and melt in a bowl in the microwave or over a pan of gently simmering water. Melt until completely smooth and pour over the caramel layer, tapping the tin on the work surface so that it settles in an even layer. Put the sugar, cream and butter in a large pan and heat gently, stirring, until the sugar is dissolved. Make sure you don't leave any sugar crystals on the sides of the pan as this will affect the texture of the fudge, so brush them down with a pastry brush if need be. READ MORE Birmingham brewery's big beer boost as ales served on trains from Edinburgh to Bournemouth

Someone else wrote: "I've literally been looking everywhere for them because I love them so much and now it makes sense why I can't find them," while a fourth put: "Why?? They were incredible! I noticed the chocolate one wasn’t out last year only the Oreo one." Fans have been left fuming after one person posted a video on TikTok saying hinting the chocolate is gone for good Preheat the oven to 200°C/fan 180°C/gas 6 and grease and base line a 20cm x 30cm swiss roll tin with baking parchment. Melt the chocolate for the topping and leave it to cool a little. Whip the cream until it is firming up and aerated but still soft, and then add the vanilla and fold in the melted chocolate. Fill the crater of the cake with the chocolatey cream, easing it out gently towards the edges of the cake with a rubber spatula, and then arrange the little sugar Easter eggs on top.

Fans of the Easter egg have branded the move a "crime" as it means the Egg 'n' Spoon's will not be available in supermarkets. After the news broke, Cadbury fans reacted to it on TikTok, after a user posted a video which hinted that the chocolate is gone for good. Turn the cooled sponge onto a sheet of baking parchment, spread the whipped cream over, leaving a 1 cm gap at the edges. Starting from a short edge roll the sponge up using the sheet of baking parchment to help you. Mondelez-owned chocolate company, Cadbury, has decided to scrap a classic Easter treat - and it's left some fans completely furious. Ally wrote: "@cadbury getting rid of the Egg n Spoons is absolutely disgraceful behaviour. unacceptable." Lumo chimed in too, by writing: "Why would they just discontinue the egg n spoons like that. heartbroken." Savannah wrote: "NO DID THEY DISCONTINUE DAIRY MILK EGG N SPOON?"

Turn up the heat and boil for 10-15 minutes, stirring regularly to ensure it doesn't burn on the bottom of the pan, until the fudge reaches 115°C on a sugar thermometer. Cadbury Oreo White Chocolate Egg Shell (Sugar Cocoa Butter Skimmed Milk Powder Whey Powder (from Milk) Wheat Flour Milk Fat Emulsifiers (Soya Lecithins, E476, E442) Palm Oil Fat Reduced Cocoa Powder Glucose-Fructose Syrup Wheat Starch Flavourings Raising Agents (E503, E501, E500) Salt Acidity Regulator (E524) Allergy Text May contain Nuts.)( Cereals containing gluten,Milk,Soya), Cadbury White Chunks (Sugar Cocoa Butter Whey Powder (from Milk) Skimmed Milk Powder Milk Fat Emulsifiers (Soya Lecithins, E476) Flavouring Allergy Text May contain Nuts and Wheat)( Milk,Soya), Make the chocolate drizzle by heating the cream and the chopped crème egg in small pan until the eggs start to melt and the mix begins to bubble. Remove from the heat, whisk until smooth and pour into a bowl and leave to cool.Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size. Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy. Whisk the 4 egg whites until firm, then gradually add the 100g of sugar and whisk until the whites are holding their shape and peak gleamingly - but not stiff. Make a well in the centre of the flour mix and pour in the melted butter, followed by the yeast mixture, then the beaten egg. Whip the cream for the filling in a large mixing bowl until you have soft peaks, then gently fold in the remaining 2 crème eggs, chopped into small pieces.

Gently fold the cooled chocolate into the mix then spoon into the prepared tin, spread it right to the corners smoothing the top as you go and bake in the oven until firm to the touch and starting to shrink away from the edges. Using a fork, mix well until you have a rough dough. Transfer the dough to a clean, flour-dusted work surface and knead for around 10 minutes, or until soft and springy. Feeling fancy, looking to impress that special someone or Easter shopping for a more discerning palette? Enter: our mouth-watering collection of luxury chocolate Easter eggs. From decadently dark creations to creamy white and silky smooth milk chocolate – our range of devilishly delightful luxury eggs has something to satiate every sweet tooth this Easter Top with chopped crème egg pieces and then with the tip of a knife swirl the pieces into the chocolate slightly. Leave to cool completely before cutting into squares with a sharp knife. Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini eggs.Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins. Pour into the baking tin and leave to cool for about 15 minutes. Cut the crème eggs into pieces and lightly press into the top of the fudge then leave to cool completely. Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently, fold in the mixture.