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!! 😋
- 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
- 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
- 100g / 3.5 ounces / ½ cup milk chocolate
- 200g / 7 ounces / 1 cup plain chocolate
- 3 Cadbury Creme Eggs
- 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
- 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.
- 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.
- Bake for 25-30 minutes or until golden brown.
- Remove and leave to cool COMPLETELY before you add the caramel layer.
For the caramel layer
- 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.
- 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)
- 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
- 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!
- Pour over your caramel layer, using the back of a spoon to spread into the corners.
- Crop up the creme eggs as much in half as possible, then just placed ‘artistically’ on top of the still melty chocolate layer.
- Chill in the fridge for 2 hours, or overnight. Use a very sharp knife to cut into squares.