For the shortbread:

1. Preheat the oven to 170°C and line a baking tin with greaseproof paper
2. Mix flour and sugar together in a bowl, then rub in softened butter so that your mixture looks like breadcrumbs.
3. Knead your mix together to form a dough and press into the the base of your lined tray.
4. Prick the shortbread with a fork and pop into the oven for 15 mins. Once it's finished, leave it to cool.

For the second salted caramel layer:

1. Melt the sugar in a pan on the lowest heat, be patient doing this and don’t be tempted to turn up the heat as you don’t want it to burn. Do not mix the sugar but move it around gently once it starts to melt to stop the edges burning. eventually it will turn into a syrup.
2. Whilst your sugar is melting, pour your tin of condensed milk in a pan and warm up gently, turn the heat off as soon as it starts to bubble.
3. Once the sugar is completely melted, carefully pour in the warmed condensed milk – it may start to bubble up a little bit – gently stir together and you should begin to see your caramel forming.
4. Remove from the heat and slowly add in your cubes of butter and gently mix together. Put your caramel back on a low heat, add in salt and warm the caramel back up until the butter has completely melted.
5. Leave to cool for 10 minutes and pour onto your cooled shortbread layer. Pop in the fridge for 15 mins to set.

For the top chocolate layer:

1. Melt your chocolate on the hob by placing chocolate in a heat proof bowl on top of a pan of gently simmering water. Alternatively you can melt it in the microwave.
2. Once melted add in oil, mix until completely combined then pour this on top of cooled caramel layer
3. Meanwhile, crush some of the mini eggs using a rolling pin. Sprinkle over the top of the chocolate mixture just before it cools alongside some full sized mini eggs too.
4. Once cool, cut off all 4 outside edges to neaten and the cut into squares. I made six HUGE squares, but you could probably make 10-12 smaller ones.