1. Line a 20cm square baking tin with baking paper and preheat oven to 180C fan-forced (200C conventional).

2. For the base, cream the butter and sugar in a food mixer until pale and creamy. Add the vanilla and salt and mix briefly to incorporate. Add the flour and salt and use a spoon to gently combine into a crumbly mixture.

3. Press the mixture down across the base of the tin in an even layer. Press the chopped Caramilk Easter eggs gently into the top of the mixture and place in the oven and cook until lightly golden, about 20-25 minutes.

4. For the caramel, add the butter, sugar and condensed milk to a saucepan and place over medium heat. Stir vigorously to combine then cook for up to 5 minutes or until the mixture has thickened considerably, and starts to come away from the sides of the pot. Pour the caramel over the shortbread base and pop in the fridge for about 2 hours to set.

5. Once set, pour the milk chocolate over the top of the caramel layer. Allow it to touch dry, about 1 minute, then scatter over the Easter eggs. Refrigerate until ready to serve. Bring to room temperature before cutting with a hot, wet knife.

If you like this recipe try my Caramilk self-saucing pudding or Chocolate ganache, salted cashew and caramel slice.