Make the Shortbread:
Preheat your oven to 160°C (140°C fan) or 325°F. Grease and line a 9-inch square baking tin.
In a bowl, beat together the butter and caster sugar until light and fluffy. Gradually mix in the plain flour until a dough forms.
Fold in the crushed Mini Eggs.
Press the dough into the prepared baking tin, ensuring it is evenly spread out. Bake for 20-25 minutes, or until the shortbread is golden and firm to the touch. Remove from the oven and allow to cool completely.

Make the Caramel:
In a medium saucepan, melt the butter, caster sugar, and golden syrup over medium heat. Stir in the condensed milk and bring to a gentle boil, stirring constantly.
Continue to cook for about 5–7 minutes, until the caramel thickens and becomes golden in color.
Pour the caramel over the cooled shortbread base, spreading it out evenly. Let it cool to room temperature, then refrigerate for at least 2 hours to set.

Add the Chocolate:
Melt the Cadbury’s milk chocolate in a heatproof bowl over simmering water or in the microwave in 20-second intervals, stirring until smooth.
Pour the melted chocolate over the set caramel layer and spread it evenly.
Sprinkle the crushed Mini Eggs on top for decoration.