In a food processor, blitz 300g of shortbread biscuits. You can also do this by hand using a rolling pin.
Add 120g unsalted melted butter and mix to combine.
Pour the biscuit mixture into a lined 20cm square tin. Refrigerate until needed.
Add a 397g tin of condensed milk, 100g light brown sugar, 2 tbsp golden syrup and 100g of butter to a medium size saucepan.
Heat for around 5 minutes until a thick caramel sauce forms. Remember you need to stir the sauce constantly to ensure it doesn’t burn or crystalise.
Pour the caramel sauce over the biscuit base and refrigerate until completely set (around 30 minutes.)
Once the caramel has set, cut 6 Creme Eggs in half and place them on top of the Caramel base in rows of 3.
Place a bowl over a saucepan of hot water and add 300g of Cadbury's milk chocolate to the bowl.
When the chocolate has melted pour it over the top of the Creme Eggs. Refrigerate until the chocolate has set.
Once set, take the Creme Egg Caramel Shortbread out of the fridge and slice it into pieces using a sharp knife. Use the Creme Eggs to guide you.