If you are looking for a way to use up all those leftover Easter eggs here is the recipe for you. It is super easy to make, does not require baking, tastes and looks good.
To make things even better it can be not only made after Easter but after any other occasions when you have plenty leftover chocolate and biscuits. Don’t worry, if you don’t have any leftover biscuits, you can always make chocolate bark instead.
- 500 g digestive biscuits (crushed)
- 200 g unsalted real butter
- 300 g milk or dark chocolate
- 100 g white chocolate
- 400 g tin of ready caramel for cooking
- food colouring
- decorations or sprinkles (we used micro chocolate eggs)
- small pot to melt the butter
- bowl and some kind of wooden mallet to crush the biscuits (or food processor)
- double boiler for melting the chocolate
- piping / icing bags
- extra large baking tray lined with baking paper (like the one that comes with the oven)
- First crush the biscuits and melt the butter, combine together and spread into the baking tray lined with baking paper.
- Press the biscuit / butter mixture firmly making sure it is more or less evenly distributed. Place in the fridge to set.
- Once the base is firm spread caramel on the top and again place in the fridge.
- In a meantime melt the chocolate (milk or dark) using double boiler.
- Carefully pour over the caramel and spread with a spatula.
- If you are using white chocolate, melt it as well, combine with food colourings, transfer to the piping bags and use to decorate the shortbread.
- Finish off by topping with sprinkles or other decorations, we used here micro chocolate eggs.
Makes big tray of shortbread, about 24 – 30 portions.
If you don’t have white chocolate you can replace it with colourful icing or skip decorating with melted chocolate all together.
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