• Lightly grease the tin and preheat the oven to 125C (fan) for the shortbread base or 160C for the cornflake base.

Shortbread Base

• Place the butter for the base in a microwaveable bowl and heat on full power for 20 - 30 seconds, depending on how soft the butter already is. You want it to be very soft but not completely melted.
• Add the caster sugar and beat well until light in colour and creamy. You can do this with a mixer or by hand - the mixer is much quicker!
• Add both flours and stir well until the mixture comes together and is well combined.
• Spread the mixture evenly into the greased tin, press down well and smooth the top with a spoon.
• Bake for approx 45 minutes - 1 hour, the shortbread should be firm to the touch and light golden in colour.

Cornflake Crunchy Base

• Melt the butter completely and add the other ingredients - sugar, flour, cornflakes and coconut. Press into the prepared tin and smooth evenly then bake at 160C for 15 - 20 minutes, until light golden and no longer wet and squidgy.

Caramel

• Once the base is removed from the oven, place the caster sugar for the caramel in a heavy-based saucepan and heat on a medium/high heat until the sugar dissolves completely. This will take up to 10 minutes, the caramel should be a rich golden colour.
• Reduce the heat to medium and add the butter to the pan. The mixture will bubble up but keep stirring and it will eventually come together. Once it is all mixed, add the condensed milk and continue to stir, you want a smooth, golden mixture.
• Immediately pour the caramel over the cooked base.
• Allow to cool for 5 minutes or so, meanwhile crush the chocolate mini eggs a bit - this is easiest done if you put the eggs in a plastic bag and give them a good bash with a rolling pin. Sprinkle the crushed eggs over the cooked caramel and allow to cool completely in the tin.
• Cut into squares and enjoy!