Mini Eggs millionaire shortbread

If you're a lover of the Easter essential, Mini Eggs, this egg-cellent recipe is an easy and scrumptious bake that's cracking for a family activity or hosting treat.

SERVES 16 pieces (depending how big you'd like the pieces) TAKES 55 minutes in total

Ingredients - shortbread:

200g soft unsalted butter

100g caster sugar

Plain flower 275g

Broken up/crushed Mini Eggs 150g

Ingredients - caramel:

20g/4tbsp golden syrup

40g/3tbsp caster sugar

200g unsalted butter

397g/1 tin condensed milk

Ingredients - decoration

300g Mini Egg bar melted/chocolate of choice

150g Mini Eggs to scatter on top

Equipment:

9x9 square tin
Scales
Food processor
Pan
Mixing bowl
Oven
Whisk
Mixing spoon

Method:

Preheat the oven to 180°C/160°C fan.
Line a 9 x 9 inch deep square tin with parchment paper.
Mix your butter and sugar until smooth and fluffy. This can be done with a whisk or for ease, a food processor.
Add in the flour and mix again until it forms a biscuit dough.
Crush the Mini Eggs and stir into the dough.
Press the dough into the bottom of the tin evenly.
Bake in the oven for 20-25 minutes, or until golden on top.
Once baked, leave to cool on the side, keeping it in its tin.
In a saucepan, melt together your butter, sugar, golden syrup and condensed milk on a medium heat until everything is melted and dissolved.
When it's all melted together, turn up the heat a little and cook for a further 5-7 minutes, or until it's thickened and turned into a lovely golden colour. TIP: keep mixing! Otherwise the caramel will catch. You can even use a spatula to help ensure it's not catching at the bottom of your pan. This can get very hot so if you're cooking with little ones, it's best to keep little fingers away.
Pour the caramel over the shortbread and leave to set for an hour in the fridge. Or you can keep this out on the side for 2-3 hours to set.
Once it's set, melt your Mini Egg chocolate bar carefully and then pour this over the set caramel.
Decorate by scattering Mini Eggs on top, then leave to set in the fridge for 1-2 hours until solid, or on the side for a few hours.
When it's all set, it's time to cut it up into your pieces and enjoy! TIP: you can warm up your knife with hot water to help cut through the chocolate layer smoothly.