Cadbury Creme Egg Chocolate Caramel Shortbread
Decadent homemade Chocolate Caramel Shortbread topped with Cadbury Creme Eggs!
  • 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!)
  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. For the shortbread
  3. To make your shortbread base, combine the very soft butter with the sugar, and then mix in the flour until you have a delicious mess. Pop into your tin, and work into the corners with the back of a wet spoon (it's sticky!). Prick with a fork all over, and bake for 25-30 minutes (depending on oven shelf - mine was on the middle shelf) or until golden brown (see photo in post). Remove and leave to cool COMPLETELY before you add the caramel layer.
  4. For the caramel layer
  5. To make your caramel, combine the condensed milk, butter and sugar together in a saucepan over a very low heat. Stir constantly as the mixture melts together. Once it's all melted, increase the heat to medium, but be sure to stir it constantly.
  6. As the sugar dissolves, the mixture will turn from yellow-y to golden, and thicken (see pictures below). Heat gently for approx ten minutes, until it's come to a gentle boil (it should JUST be bubbling slightly and you should be stirring constantly and watching it like a hawk). Once it's the thickness of a very thick yoghurt or gravy, remove from the heat and pour into a cold bowl to cool down completely. Once cool, pour it onto your shortbread layer.
  7. For the chocolate
  8. Simply break your two bars of chocolate into chunks and pop into a microwave proof bowl. Heat on 30 second intervals until soft, not forgetting to remove and stir after every 30 seconds. Be careful - the bowl may get very hot! When it's almost melted, remove from the microwave as the residual heat will continue to melt the chocolate.
  9. Pour over your caramel layer, using the back of a spoon to spread into the corners.
  10. For the Creme Egg topping
  11. I separated the creme eggs as much in half as possible, then just placed 'artistically' on top of the still melty chocolate layer.
  12. Chill in the fridge for 2 hours, or overnight. Use a very sharp knife (dip in boiling water if you're having trouble cutting) to cut into squares.
Nutrition Information
Serving size: 12 Calories: 598 Fat: 37g Saturated fat: 23g Unsaturated fat: 10g Trans fat: 1g Carbohydrates: 61g Sugar: 48g Sodium: 71mg Fiber: 2g Protein: 7g Cholesterol: 129mg
Recipe by Kerry Cooks at