- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a square 20x20cm tin with baking parchment. Place 5 crème eggs into the fridge to firm up
- To make the shortbread base, combine the flour and sugar together in a large bowl. Add the chunks of butter and use your fingertips to rub it into the dry ingredients until it resembles breadcrumbs. Press the mixture into the base of the tin, and then bake for 20-25 minutes or until pale golden
- Whilst the shortbread is cooking, start making the caramel layer by combining all the condensed milk, sugar and butter in a large saucepan. Cook over a medium heat , stirring all the time so it doesn’t burn on the bottom, until it turns a dark golden brown and thickens slightly, 5-7 mins. Stir in the salt and pour over the shortbread base. Use a sharp knife to cut the crème eggs in half, and then arrange the creme egg halves over the caramel. Press them in gently, leaving about 1cm sticking out of the caramel. Leave to set for at least 1 hr.
- Melt the chocolate over a pan of boiling water or in the microwave, and then carefully pour over the caramel shortbread. Avoid pouring it directly onto the creme eggs; you want them to remain visible. Spread the chocolate around the eggs and then leave to set completely before slicing
This recipe was created by egg-spert baker Martha Collison using the delicious Cadbury Creme Egg. Don’t forget – the Cadbury Creme Egg is back on shelf until March 27th – so get them before it’s goo-ne! For more of Martha’s recipes visit www.facebook.co.uk/CadburyCremeEgg
For a shortcut, buy the shortbread ready made, and just make the caramel and the creme egg topping to finish
For the Shortbread: 175g butter, cubed 50g caster sugar 250g plain flour For the Caramel: 1 x 397g can condensed milk 100g soft light brown sugar 150g butter 1 tsp sea salt For the Chocolate topping: 5 Cadbury Creme Eggs 200g dark chocolate
Time: 25-30 mins Serves: 56 Nutrition: n/a