Easter Millionaire's Squares (Print Version)

# Ingredients:

→ Base Layer

01 - 100g unsalted butter
02 - 100g dark chocolate, chopped into small pieces
03 - 100g marshmallows (vegetarian, if needed)
04 - 125g crispy rice cereal

→ Caramel Layer

05 - 397g can condensed milk
06 - 100g unsalted butter
07 - 100g light brown soft sugar

→ Chocolate Top Layer

08 - 300g white chocolate, broken into pieces
09 - Food colouring gels (pink, yellow, green and blue)
10 - Mini chocolate eggs, for decoration (optional)

# Instructions:

01 - Line a 20cm square cake tin with baking parchment. In a saucepan over low heat, melt the butter, dark chocolate and marshmallows together for 2-3 minutes, stirring occasionally until fully combined. Watch closely to prevent burning, then remove from heat and allow to cool slightly.
02 - Place the crispy rice cereal in a large bowl and pour over the melted chocolate mixture. Stir thoroughly with a silicone spatula until all cereal is evenly coated. Transfer to the prepared tin and firmly press down to create a solid base. Refrigerate while preparing the caramel layer.
03 - Combine the condensed milk, butter and brown sugar in a deep saucepan over low heat, stirring until the butter melts. Increase to medium heat and simmer for 5-10 minutes until the mixture thickens and turns golden. The caramel is ready when a line forms when you run your spatula along the base of the pan.
04 - Pour the prepared caramel over the crispy base and smooth the surface. Refrigerate for at least 1 hour until completely set.
05 - Melt the white chocolate in a heatproof bowl using 5-second microwave bursts (approximately 1-2 minutes total), stirring halfway. Alternatively, melt over a pan of simmering water, ensuring the bowl doesn't touch the water. Divide the melted chocolate between five bowls. Leave one bowl plain and color the remaining four with food coloring gels (yellow, blue, green and pink).
06 - Alternately spoon dollops of the colored and plain white chocolate over the set caramel layer. Gently shake the tin until the surface is smooth. Use a skewer to create a marbled effect by swirling the chocolates together, then scatter mini chocolate eggs on top if using.
07 - Refrigerate for 1 hour until the chocolate layer is completely set. Remove from the tin and cut into nine larger or 16 smaller squares.

# Notes:

01 - These festive millionaire's squares combine a crispy rice cereal base with a smooth caramel center and marbled chocolate topping.
02 - If the chocolate begins to set while adding food coloring, briefly return it to the microwave for 30 seconds.
03 - For best results, use a sharp knife warmed in hot water to cut the squares cleanly.

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