Creme Egg Caramel Shortbread

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So my favourite Easter treat is definitely a creme egg, or 2 or 3… My usual Easter bake is a creme egg brownie which is a full proof recipe and is a crowd pleaser every time. I found this recipe on social media (so this recipe is not my own) and thought I would give it a go. The recipe is quite fiddly and takes quite a lot of time but why resist when they taste insane? Hope you give it a go. Enjoy♡

 

What you will need:

 

For the shortbread base

150g / 1 stick plus 3 tbsp unsalted butter, softened

50g / ¼ cup caster sugar

160g / 1⅓ cups plain flour

 

For the caramel layer

1 397g can condensed milk (normal sized can)

150g / 1 stick plus 3 tbsp unsalted butter

150g / caster sugar

 

For the chocolate

100g /  ½ cup milk chocolate

200g / 1 cup dark chocolate

For the Creme Egg topping

3 Cadbury Creme Eggs (or however many you want – go crazy!)

 

Preheat your oven to 180C/gas mark 4 and prepare a square or rectangular tin that’s roughly 9 inch square.

 

For the shortbread

To make your shortbread base, combine the butter with the sugar, and then mix in the flour until you have a mixture. 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, and bake for 25-30 minutes or until golden brown . 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 (and don’t burn the pan like I did)

As the sugar dissolves, the mixture will turn from yellow to a golden colour, and thicken. Heat gently for approx ten minutes, until it’s come to a gentle boil. 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 (I put mine in the fridge) . Once cool, pour it onto your shortbread layer.

 

For the chocolate

Simply break your chocolate bars into chunks and pop into a microwave proof bowl. Heat on 30 second intervals until soft, not forgetting to stir after every 30 seconds. (Be careful – the bowl gets very hot). When it’s almost melted, remove from the microwave as the heat will continue to melt the chocolate.

Pour over your caramel layer, making sure it’s evenly distributed.

 

For the Creme Egg topping

I began by cutting my creme eggs into chunks and then ‘artistically’ placed them on top of the chocolate layer, pushing them in slightly.

Chill in the fridge for 2 hours, or overnight. Use a very sharp knife (dip in boiling water if you’re having trouble cutting) to cut into squares.

 

AND ENJOY

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