How to make Creme Egg Millionaires Shortbread

You will need:

For the biscuit base:

175g Plain Flour

125g Diced Butter

50g Caster Sugar

2tbsp Cocoa Powder

For the Caramel middle:

50g Butter

50g Caster Sugar

400g Condensed milk

For the Fondant Layer:

300g Fondant Icing

2tbsp Hot Water

For the topping:

100g Milk Chocolate

100g White Chocolate

5 Creme Eggs

Method:

1. Firstly to make the shortbread base; line a tin (approx 7 inch square/18cm) with butter and baking paper.

2. In a bowl, to the plain flour add the caster sugar and the cocoa powder and mix.

3. Add the butter and using your fingertips mix until it has the consistency of breadcrumbs.

4. Then bring the mixture together to form a ball.

5. Then add the mixture into the prepared tin and spread out evenly. Then prick the top with a fork.

6. Bake in a preheated oven at Gas Mark 5, 190C or 170C fan assisted for 20 mins. Then allow to cool.

7. For the caramel; in a saucepan over a low heat, add butter, caster sugar and condensed milk and mix until combined. Continue to stir the mixture over the low heat or you will burn the caramel.

8. Once the caramel is thick and starts to come away from the sides of the saucepan removed from the heat and pour over the biscuit base. Then allow to cool.

9. For the fondant layer; grate the fondant icing and add the hot water, stir well until well combined. Then add as a layer on top of the caramel layer, spreading out evenly.

10. Then for the chocolate topping;

    Melt the white chocolate and milk chocolate in separate bowls using a microwave. Microwave for 20 secs at a time until melted. Drizzle the two melted chocolates over the fondant layer and spread evenly over creating a marble effect.

11. Then cut the creme eggs in half layering over the top of the chocolate, I only needed 9 creme egg halves to create 9 portions.

12. Then pop in the fridge to set and cut into the size pieces you want.