For shortbread start by adding all the ingredients in a mixing bowl and mix until it all comes together. Don't worry if the mix turned to crumbs at the beginning just keep mixing it on a medium speed until it forms a soft dough. Spread it on a greased proofed tray and bale for 15 minutes at 160C. Once baked leave it to cool down on the side while making the caramel.
For the Caramel mix all the ingredients together in a saucepan on low heat and keep mixing until the caramel reaches 105-107C. Don't Stop mixing at any point other wise the caramel will burn and you will have to start all over again.
Once the caramel is done pour it on top of the shortbread and let it set on the counter for 1 hour. Don't place it in the fridge as it will be harder to spread the melted white chocolate on the cold caramel as it will start to harden very quickly before you finish decorating.
Melt white chocolate and spread it on top add the mini chocolate easter eggs and add sprinkle. Leave in the fridge for 2 hours before slicing using a hot knife.
