Capture the magic of Easter in every bite of this vibrant, multi-layered treat topped with a rainbow of sprinkles and mini eggs.
Ingredients
250g unsalted butter, chopped
250g mini eggs
1 1/2 cups plain flour
1.20kg canned Woolworths sweetened condensed milk
1 cup firmly packed brown sugar
180g white chocolate, chopped
1 tbs vegetable oil
2 tbs bright sprinkles
Directions
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease and line a 22cm (base) square cake pan with baking paper, allowing paper to overhang at 2 opposite sides for handles. Place half of the butter in a microwave safe bowl. Microwave on high for 30 seconds or until melted.
Step 2
Briefly process mini eggs until chopped. Transfer half of the mini eggs to a bowl and set aside. Add flour to eggs in processor and process until combined. Add melted butter and process until combined. Press over base of prepared pan. Bake for 10-15 minutes or until lightly browned. Cool.
Step 3
Meanwhile, place remaining butter, condensed milk and sugar in a heavy-based saucepan over low heat. Cook, stirring continuously, for 12-15 minutes or until mixture thickens and forms a ribbon effect when spoon is lifted from caramel.
Step 4
Pour caramel over base in pan. Refrigerate for 4 hours or overnight until set. Place chocolate and oil in a microwave-safe bowl. Microwave on high, in 30 second bursts, stirring every 30 seconds for 1-2 minutes or until smooth. Pour melted chocolate over caramel. Top with reserved chopped mini eggs and sprinkles. Refrigerate for 1 hour or until set. Cut into pieces to serve.