Easter Millionaire Cookie Bars

Directions

Cookie Layer

1. Preheat the oven to 190°C/170°C fan and line an 8inch/20cm square tin with greaseproof baking paper.

2. In a large bowl, cream together the butter with the sugars for 2-3 mins using a stand mixer or electric whisk.

3. Add the egg and vanilla extract and beat again until combined.

4. In a separate bowl mix together the flour, baking powder, bicarbonate of soda and salt.

5. Once the dry ingredients are mixed, add these into the butter and sugar mixture. Mix until combined.

6. Chop up the Mini Eggs bar into small pieces and add them to the cookie dough, mixing until evenly distributed.

7. Spread the cookie dough across the bottom of your prepared tin, making sure its level and goes right up to the edges.

8. Bake in the oven for 15-18 mins, until golden brown. Remove from the oven and set aside to cool.

Caramel Layer

1. In a medium saucepan, heat the butter and sugar together on a medium setting. Stir constantly until smooth.

2. Add the condensed milk and golden syrup and bring to the boil, stirring constantly.

3. Reduce to a simmer and stir for approx. 10 mins until the caramel begins to thicken and darkens in colour.

4. Pour the caramel on top of the cookie layer in the tin. Spread it around if needed using the back of a spoon or spatula.

5. Set aside to cool for 2 hours.

Chocolate Layer

1. Keeping the Mini Eggs in their bag, break them up using a rolling pin or similar. Set aside.

2. Break up the Dairy Milk chocolate into a microwave safe bowl.

3. Melt the chocolate in the microwave in 30 second intervals, stirring in between until the chocolate has melted.

4. Pour the melted chocolate over the cooled caramel and scatter the broken up Mini Eggs over the top.

5. Place the tin in the fridge for 2 hours to set.

6. Remove the millionaire cookie from the tin, slice into 12 portions using a sharp knife and enjoy.