Mini Egg Caramel Slice

Base

200g butter (room temp), 
100g caster sugar,
275g plain flour,
1 bag mini eggs (crushed)

Caramel

1 can condensed milk, 
60g butter,
2 tbsp golden syrup

Top

360g chocolate, 
1 pack mini eggs (crushed)

Method:

Cream butter + sugar, mix in flour, then fold through mini eggs. Press into a lined square tin and bake at 180°C for 22–26 mins until golden. Cool completely.

In a saucepan over medium heat, stir condensed milk, butter + golden syrup until melted. Keep stirring ~5 mins until bubbling and slightly thickened. Remove it immediately. Stir continually to ensure the mixture doesn't burn. Pour over base and chill 30 mins.

Melt chocolate, pour over caramel, top with mini eggs. Chill until set, slice into 16–32 pieces and enjoy!

Recipe is @janespatisserie