CADBURY CREME EGG CHOCOLATE CARAMEL SHORTBREAD

So, I created a decadent homemade Cadbury Creme Egg Chocolate Caramel Shortbread! With a moreish shortbread layer on the base, paired with gorgeous homemade caramel, and topped with a thick layer of milk and plain chocolate. Normally we’d call it a day there… but we’re going to add chopped up Creme Eggs to the top!

Don’t even think about the calories involved! You MUST make this if you’re a Creme Egg fan! Though needless to say this would also taste great with caramel eggs, daim bar eggs or anything else you want to use!

INGREDIENTS

For the 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

For the caramel layer

• 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

For the chocolate

• 100g / 3.5 ounces / ½ cup milk chocolate
• 200g / 7 ounces / 1 cup plain chocolate

For the Creme Egg topping

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

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).
2. .............................................................................................................
3. ....................................................................................................................

full recipe : kerrycooks.com

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