Directions
- 1Cream together butter and sugar for a couple of minutes until light, pale, and fluffy.
- 2Sieve in plain flour and salt and mix on a slow speed until chunky light lumps start to appear.
- 3Add in broken up mini eggs and mix again until a dough has started to form.
- 4Place the dough into a lined square tin, smoothing out evenly.
- 5Prick the base with a fork to prevent it from rising in the oven.
- 6Cook in a preheated oven for 25 minutes, then allow to cool on the side.
- 7In a pan, add unsalted butter, caster sugar, condensed milk, golden syrup, and salt.
- 8Cook this on a low temperature until all melted.
- 9Once melted, turn up to a medium-high heat and keep stirring until it thickens and goes to a more classic caramel color.
- 10Pour the caramel on top of the shortbread, smooth out to all corners and sides, and then leave to set.
- 11Once cool, melt your mini egg bar in the microwave using 30-second blasts.
- 12Pour the melted chocolate on top of the caramel, smoothing out to all corners and sides.
- 13Decorate the top with some mini eggs.
- 14Allow to set before cutting up and enjoying.
Ingredients
- butter
- sugar
- plain flour
- salt
- broken up mini eggs
- unsalted butter
- caster sugar
- condensed milk
- golden syrup
- mini egg bar
- mini eggs
Equipment
square tinforkovenpanmicrowave
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