Cadbury Creme Egg Millionaire’s Shortbread Recipe
The reason why they are called millionaire’s shortbread is because you won’t be short changed by these ridiculously rich bites. You’ve got to fuel up before your egg hunt, right?
Makes 20 Total Time 55 mins
For the shortbread:
- 75g caster sugar
- 150g butter
- 225g plain flour
For the caramel layer:
- 100g butter
- 50g golden syrup
- 1 can condensed milk (397g)
For the chocolate topping:
- 100g dark chocolate, broken into small pieces
- 50g milk chocolate, broken into small pieces
- 2 Cadbury Creme Eggs chopped into pieces
- Preheat the oven to 180°/160° Fan/Gas Mark 4 and line an 18x28cm baking tin with non-stick baking parchment.
- To make the shortbread, cream together the sugar butter until pale and fluffy. Then add the flour and mix to form a soft dough.
- Tip into the baking tin and spread it out with your fingertips to cover the base of the tin in an even layer.
- Bake the shortbread in the oven for 15 minutes until it’s golden, then remove it and set aside to cool.
- Next, make the caramel. Put all the ingredients into a medium saucepan and heat them gently until the butter has melted and the sugar dissolved, stirring occasionally.
- Increase the heat and bring the caramel to the boil, stirring frequently, allowing it to bubble for 5–10 minutes until the sauce thickens and turns a golden caramel colour.
- Pour the caramel on to the shortbread and smooth into an even layer. Put the tin in the fridge until the caramel has set.
- To make the chocolate topping, melt the dark and milk chocolate in a bowl in the microwave or over a pan of gently simmering water.
- When the mixture is completely smooth, pour it over the caramel layer, tapping the tin on the work surface so the melted chocolate settles in an even layer.
- Top with the Cadbury Creme Egg piece and use the tip of a knife to gently swirl the piece into the chocolate topping.
- Leave the shortbread to cool completely before cutting it into squares with a sharp knife.