Method (shortbread)

1. Preheat the oven to 180℃ fan, and line a 8 x 8 inch square / loose base tin with grease proof paper.  Allow the paper to hang over the edges of the tin, this makes it easier for removing the bars when ready.
2. Sift the flour and sugar into a medium sized mixing bowl. Add in the vanilla extract and stir to combine.
3. Add in the cold butter and crushed up mini eggs. Using your fingertips, rub into the flour mixture crumbly dough forms.
4. Crumble the dough into the base of the tin and press down with your hands or a off set spatula. Tip: Dust your fingers with flour, it prevents the dough from sticking.
5. Place into the middle of the oven and bake for 20 minutes or until light and golden in colour.
6. Once baked, remove from the oven and while it’s cooling, make the caramel.

Method (caramel)

1. Combine all of the caramel ingredients into a medium sized saucepan.
2. Place the pan over a low-medium heat and whisk with a heat proof spatula or metal whisk until melted and combined. Continue whisking over the heat while the caramel bubbles and thickens up. As it cooks it will thicken and after around 5-7 minutes, will begin to pull away from the edge. You want the caramel to reach 230F (110℃).
3. Once ready, pour the caramel onto the shortbread base, smooth over and into the edges creating using an off-set spatula.
4. Allow this to sit and cool down at room temperature, then transfer into the fridge. Chill for at least 4-6 hours, or preferably overnight.
5. Once the caramel is set, prepare the chocolate topping.

Method (chocolate)

1. Fill a small saucepan with water and place on the hob over medium heat. Place a heat proof bowl on top of the pan, creating a bain-marie.
2. Add the dark chocolate into the bowl and allow to melt. You can even melt in the microwave in 20 second intervals. 
3. Pour the dark chocolate over the caramel and spread out using an off-set spatula. 
4. Melt the white chocolate, transfer into a piping bag. Pipe lines over the dark chocolate, and drag a toothpick through to create lines creating a feathered effect.  
5. Sprinkle over some crushed up mini eggs / whole mini eggs.
6. Place into the fridge to allow the chocolate to set.
7. Once set, remove from the fridge, lift the bar out of the tin. Use a sharp knife to cut the bar into squares. TIP: Heat the knife in some warm / hot water, and wipe dry. The heat from the knife will allow you to cut though the chocolate easily.
8. Serve and enjoy!