Cadbury Creme Egg Millionaire Shortbread

Happy Easter All 😊 I wanted to share a MUST for all creme egg lovers…..decadent homemade Cadbury Creme Egg Millionaire Shortbread!

Moreish shortbread base, paired with homemade caramel, a thick layer of chocolate and as its Easter, chopped up Cadburys Creme Eggs … yum!! 😋

Shortbread base

• 150g / 5.3 ounces / 1 stick plus 3 tbsp unsalted butter, softened
• 50g / 1.7 ounces / ¼ cup golden caster sugar
• 160g / 5.6 ounces / 1⅓ cups plain flour

Caramel

• 1 397g can condensed milk (normal sized can)
• 150g / 5.3 ounces / 1 stick plus 3 tbsp unsalted butter
• 150g / 5.3 ounces / ¾ cup golden caster sugar

Chocolate

• 100g / 3.5 ounces / ½ cup milk chocolate
• 200g / 7 ounces / 1 cup plain chocolate
• 3 Cadbury Creme Eggs

INSTRUCTIONS 

1. Preheat your oven to 180C/gas mark 4/350F and prepare a square or rectangular tin that’s roughly 9 inch square (if you use a smaller tin, your Shortbread will just be thicker)

For the shortbread

1. To make your shortbread base, combine the very soft butter with the sugar, and then mix in the flour until you have a delicious mess.
2. Pop into your tin, and work into the corners with the back of a wet spoon (it’s sticky!). Prick with a fork all over.
3.  Bake for 25-30 minutes or until golden brown.
4. Remove and leave to cool COMPLETELY before you add the caramel layer.

For the caramel layer

1. To make your caramel, combine the condensed milk, butter and sugar together in a saucepan over a very low heat. Stir constantly as the mixture melts together. Once it’s all melted, increase the heat to medium, but be sure to stir it constantly.
2. As the sugar dissolves, the mixture will turn from yellow-y to golden, and thicken. Heat gently for approx ten minutes, until it’s come to a gentle boil (it should JUST be bubbling slightly and you should be stirring constantly)
3. Once it’s the thickness of a very thick yoghurt or gravy, remove from the heat and pour into a cold bowl to cool down completely. Once cool, pour it onto your shortbread layer

For the chocolate

1. Simply break your two bars of chocolate into chunks and pop into a microwave proof bowl. Heat on 30 second intervals until soft, not forgetting to remove and stir after every 30 seconds. Be careful – the bowl may get very hot!
2. Pour over your caramel layer, using the back of a spoon to spread into the corners.
3. Crop up the creme eggs as much in half as possible, then just placed ‘artistically’ on top of the still melty chocolate layer.
4. Chill in the fridge for 2 hours, or overnight. Use a very sharp knife to cut into squares.

 

Meen1e