This Easter millionaires shortbread is something really special, boasting a base of crumbly shortbread, creamy set caramel, a layer of milk and white chocolate and a garnish of creme eggs!
Put the butter, sugar, flour and semolina in a large bowl. Rub in until a crumb is achieved. It's normal for it to go clumpy, as long as there are no lumps of butter.
Tip the dough out into a well-greased, non-stick, medium roasting tin. Spread evenly and press down firmly with the flat of your hand.
Prick the dough all over with a fork - this helps to stop the biscuit puffing up during baking.
Bake for 25-30 mins or until firm and pale golden.
Allow to cool until firm. You can then either leave in the tin to cool completely or, if you want to speed the process up a bit, you can carefully tip the biscuit onto a cooling rack, then return it to the tin once cool.
Make the caramel layer
You can begin cooking the caramel once the biscuit is in the oven.
Put the butter, light soft brown sugar and condensed milk in a large, heat proof bowl.
Heat in the microwave for 2 minutes to melt everything together. Stir, then continue the heat and stir for 3 further 2 minute blasts (to a total of 8 minutes). Be extremely careful and use oven gloves and care when handling the bowl as the caramel will bubble and reach almost 120C (250F). Stir by reaching the silicon spatula into the microwave if possible and safe to do so so that you can avoid moving the bowl any more than necessary.
When you've finished cooking the caramel, leave it in the microwave to cool.
Once the biscuit has cooled too, spoon the caramel on top and spread gently to the edges. If the caramel has become very thick, you can loosen it up again with a 10 second burst in the microwave.
Leave it for 10 minutes to set a bit more firmly.
Make the chocolate layer
Melt the white chocolate then allow to cool so that it feels about the same temperature as your finger.
Pour the white chocolate over the caramel, distributing evenly, then level off.
Melt the milk chocolate and drizzle very thinly all over the white chocolate in swirls.
Swirl gently with the handle of a teaspoon or a chopstick.
Arrange the creme eggs on top. I like to arrange them in a 3 x 4 pattern to make it easier to cut the shortbread up later.
Loosely cover the tin and leave the Easter millionaires shortbread to set at room temperature. Depending on how warm you chocolate and caramel were, this could take anything from 1-3 hours.
If you're in a hurry, you can place in the fridge to set for 30 minutes or until the white chocolate is hard to the touch, all the way to the centre.
Run a knife around the edges of the tin and turn out onto a board. I find the easiest way to do this is to place a piece of greaseproof paper and a cutting board on top of the tin, flip over, remove the tin, then place another board on top and flip again so that the creme eggs are on top.
Trim the edges with a sharp knife for a neat finish, then cut into 12 bars in a 3 x 4 pattern.