Name: Easter Candy Shorbread Bars
Ingredients: 200g unsalted butter; 100g caster sugar; 275g plain flour; 1 bag of mini eggs crushed; 200g unsalted butter; 3 tbsp caster sugar; 4 tbsp golden syrup; 395g condensed milk; 1 block of milk chocolate; 1 bag of mini eggs

Looking for the perfect Easter dessert that combines rich flavour and a seasonal touch? Then this Easter Egg Shortbread Slice is a must-try! Featuring buttery shortbread, a sweet and salty caramel centre and crunchy chocolate top dotted with easter eggs, this slice is sure to impress your foodie family and friends. Worried about sticky residue? Make prep even easier with the Crumble Non-Stick Set.

Easter Candy Shorbread Bars

Crumble Cookware

Rated 5.0 stars by 1 users

Ingredients

Biscuit Base

200g unsalted butter
100g caster sugar
275g plain flour
1 bag of mini eggs crushed

Caramel Filling

200g unsalted butter
3 tbsp caster sugar
4 tbsp golden syrup
395g condensed milk

Chocolate Topping

1 block of milk chocolate
1 bag of mini eggs

Directions

Preheat your oven to 180C and line a rectangular pan with baking paper.
Cream together butter and sugar until smooth and fluffy.
Add in the flour and beat again until a biscuit dough is formed (it will look crumbly!).
Fold in the crushed Mini Eggs and then press into the bottom of the tin. Bake in the oven for 20-25 minutes or until golden on top.
Add the butter, sugar, golden syrup and condensed milk into the Crumble baby saucepan and melt on medium heat until all combined.
Turn the heat up to medium/high heat and boil the mixture until it turns a darkened golden colour. Make sure to stir constantly.
Pour the caramel over the biscuit base and set in the fridge for an hour. Melt the chocolate bar in the Baby Saucepan and pour over the caramel.
Sprinkle Mini Eggs ontop and set in the fridge for 1-2 hours until sold. Cut up, slice and enjoy!

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Easter Egg Shortbread Slice