Buttery Chocolate Shortbread stuffed with Mini Creme Eggs, Homemade Caramel, and Even more Chocolate Creme Egg Goodness!
Preheat your oven to 180C/160C Fan, and line a 9x9inch deep square tin with parchment paper.
Cream together your Butter and Sugar until fluffy, and then add in the Flour and Cocoa Powder and beat again till a dough is formed!
Add in your frozen Mini Creme Eggs, and then add to the bottom of the Cake Tin.
Bake in the oven for 25 minutes (and dry looking on the top).
Once baked, remove from the oven and leave to cool whilst doing the rest!
In a large heavy-based sauce pan, add your Condensed Milk, Sugar, Syrup and Butter.
Heat on a low heat, stirring, so that the butter melts and the sugar dissolves.
Once everything is melted, turn your heat up to a medium-high heat (on the middle sized hob ring), and boil for 5-7 minutes whilst stirring constantly.
Be careful as you make it, because the caramel is very very very hot. It'll be ready when the mixture has turned to a darker golden!
Pour onto the shortbread, and leave to set on the side for a few hours, or in the fridge for an hour.
Melt your Milk Chocolate carefully, and then pour over the caramel.
Melt the White Chocolate, and split into two. Add a dash of orange food colouring to a half, and then drizzle both over the milk chocolate - the colours should resemble the insides of a Creme Egg.
Halve your Creme Eggs, and add on top of the Chocolates - leave to set on the side for a few hours, or in the fridge for an hour or so!