Ingredients
200 g Unsalted Butter
100 g Caster Sugar
275 g Plain Flour
150 g Mini Eggs
200 g Unsalted Butter
3 tbsp Caster Sugar
4 tbsp Golden Syrup
397 g Condensed Milk (one tin)
300 g Cadbury's Milk Chocolate
150 g Mini Eggs
Instructions
Preheat your oven to 180°C/160°F, and line a 9x9" deep square tin with parchment paper.
Cream together your Butter and Sugar until smooth and fluffy.
Add in the Flour and beat again till a biscuit dough is formed!
Fold through/press in the Crushed Mini Eggs and then press into the bottom of the tin.
Bake in the oven for 20-25 minutes, or until golden on top.
Once baked, leave to cool on the side, but still in the tin.
In a large heavy based saucepan, add your Butter, Sugar, Golden Syrup and Condensed Milk and melt on a medium heat till everything is melted and dissolved.
Once melted, turn the heat up to a medium/high heat and boil the mixture for 5-7 minutes, or until its turned a dark golden colour. Stir constantly so it doesn't catch - and use a spatula so the bottom of the pan is scraped. Be careful, the mixture is VERY hot.
Pour the Caramel over the Shortbread and leave to set for an hour in the fridge. (or 2-3 hours on the side)
Once set, melt your chocolate carefully till smooth, and pour over the Caramel.
Sprinkle on the Mini Eggs, and leave to set in the fridge for 1-2 hours until solid. Alternatively, leave till set on the side - can take a few hours.
Once set, cut up into your pieces and enjoy!