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
- 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).
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full recipe : kerrycooks.com