Description
Mini Egg Millionaire’s Shortbread is a decadent Easter treat that layers crumbly shortbread, rich homemade caramel, and a smooth chocolate topping studded with crushed Mini Eggs. With a buttery base and festive candy crunch, it’s the perfect no-fuss dessert for spring celebrations or chocolate lovers year-round.
Ingredients
Shortbread:
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200g unsalted butter
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100g caster sugar
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275g plain flour
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150g Mini Eggs, crushed
Caramel:
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200g unsalted butter
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3 tbsp caster sugar
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4 tbsp golden syrup
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397g condensed milk (1 tin)
Decoration:
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300g Cadbury’s milk chocolate
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150g Mini Eggs, crushed
Instructions
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Preheat oven to 180°C (350°F). Line a 9-inch square baking tin with parchment paper.
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Make the shortbread: In a bowl, cream together the butter and sugar until light and fluffy. Mix in the flour until a dough forms. Fold in crushed Mini Eggs. Press the mixture evenly into the prepared tin.
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Bake for 20–25 minutes or until lightly golden. Let cool completely.
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Make the caramel: In a saucepan over medium heat, melt butter, sugar, golden syrup, and condensed milk. Stir constantly until it thickens and turns a light golden brown (about 10 minutes).
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Pour the caramel over the cooled shortbread layer and spread evenly. Let it cool at room temperature, then refrigerate until firm.
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Melt the chocolate in the microwave in short bursts or over a double boiler. Pour over the set caramel layer.
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Sprinkle with crushed Mini Eggs and press them gently into the chocolate.
- Refrigerate again until the chocolate is set. Cut into squares to serve.
Notes
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For clean slices, score the chocolate before it fully sets.
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Use a sharp knife warmed under hot water to cut through the layers cleanly.
- Store in an airtight container in the fridge for up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British