What you need
Shortbread Base
- 250g butter, softened80g icing sugar
- 250g self-raising flour
- 150g Poppets Milk Chocolate Eggs, roughly crushed
Caramel Layer
- 200g butter
- 80g caster sugar
- 100g golden syrup
- 397g condensed milk (1 tin)
Chocolate Topping
- 300g chocolate, melted
- 150g Poppets Milk Chocolate Eggs, roughly crushed
Recipe Steps
- Preheat the oven to 180°C (160°C fan). Line a rectangular baking tin.
- Cream the butter and icing sugar until smooth and light. Fold in the flour to form a soft dough, then gently mix through the crushed milk chocolate Poppets.
- Press evenly into the base of the tin. Bake for 20–25 minutes until lightly golden. Set aside to cool.
- Make the caramel: In a heavy-based saucepan, melt the butter, sugar, golden syrup and condensed milk over a medium heat.
- Whisk continuously until the mixture thickens and turns a deep golden colour — about 8–10 minutes. If you stop whisking or take you eye of it, it will stick and burn at the edges. If you don’t do it for long enough it will stay a pale colour and a thinner consistency. This is not what you want. Pour over the cooled base and allow to set.
- Finish with chocolate: Pour the melted chocolate over the caramel, spreading evenly.
- While still soft, scatter over the remaining crushed poppet milk chocolate eggs, pressing gently so they sit into the surface.
- Set and slice: Allow to set fully at room temperature or chill briefly for a clean finish. Cut into squares or bars to serve.
- Use a sharp knife, dipped in boiling water for a smooth clean edge.
