Creme Egg Millionaire Shortbread
Creme Egg Shortbread is a fantastic Easter Twist on an old classic!
Servings 9 Squares
Calories 630kcal
Ingredients
For the Shortbread Base:
- 125 g Butter or Margarine
- 50 g Caster Sugar
- 175 g Plain Flour
For the Topping:
- 200 g Condensed milk
- 100 g Butter or Margarine
- 125 g Caster sugar
- 1 teaspoon Vanilla
- 3 tablespoon Golden Syrup
- 300 g Milk chocolate Broken into squares
- 4.5 Creme eggs Frozen for 30 minutes
Instructions
For the Shortbread:
- Preheat the oven to 180 degrees and line a deep baking tray or dish with greaseproof paper.
- Cream together the butter and sugar until fluffy.
- Sift in the flour.
- Mix until it comes together as a dough.
- Tip into the baking tray, using the back of a spoon to press down and out into the sides until it's even and fills the tray.
- Bake in the oven for 20 minutes.
- Leave to cool.
For the Caramel:
- Place the butter, syrup, sugar, vanilla and condensed milk in a small saucepan and heat gently, stirring constantly.
- Bring this mixture to the boil and reduce to a simmer.
- Continue to stir constantly and vigorously for 10 minutes until the caramel thickens.
- Remove from the heat and pour over the biscuit, spreading straight away.
- Leave to set in the fridge for at least an hour.
For the Chocolate Topping:
- Carefully open and cut the creme eggs in half.
- Slowly melt the chocolate in a saucepan on a low heat, stirring constantly.
- Once smooth, pour over the caramel and spread evenly.
- Gently press in the creme eggs, filling side up.
- Return to the fridge to set fully before cutting.
Notes
- Freeze the creme eggs first, so they cut cleaner and hold their shape when put into the hot chocolate.