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Mini Egg Millionaire’s Shortbread

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This Mini Egg Millionaire’s Shortbread is a delicious Easter twist on the classic treat! Featuring a buttery shortbread base, rich caramel filling, and a smooth chocolate topping, this indulgent dessert is finished with crushed Mini Eggs for a festive crunch. Perfect for Easter gatherings, bake sales, or simply enjoying with a cup of tea!

Why You’ll Love This Recipe

  • Three Delicious Layers – Buttery shortbread, gooey caramel, and smooth chocolate.
  • Crunchy Mini Egg Topping – Adds a fun Easter twist.
  • Great for Sharing – Perfect for family gatherings and gifts.
  • Make-Ahead Friendly – Stores well for an easy Easter dessert.
  • Simple & Fun – No fancy equipment needed!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shortbread Base:

  • Unsalted butter (softened)
  • Granulated sugar
  • All-purpose flour
  • Salt

For the Caramel Layer:

  • Sweetened condensed milk
  • Unsalted butter
  • Brown sugar
  • Golden syrup (or light corn syrup)
  • Vanilla extract
  • Salt

For the Chocolate Topping:

  • Milk or dark chocolate (melted)
  • Mini Eggs (crushed for decoration)
  • White chocolate (optional, for drizzle)

Directions

this recipe

Make the Shortbread Base:

  1. Preheat Oven – Set to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  2. Mix Dough – Cream butter and sugar together, then mix in flour and salt until a dough forms.
  3. Press & Bake – Press dough evenly into the pan and bake for 20 minutes until golden. Let cool.

Make the Caramel Layer:

  1. Heat Caramel Mixture – In a saucepan, melt butter, brown sugar, and golden syrup over medium heat. Stir until sugar dissolves.
  2. Add Condensed Milk – Stir in condensed milk and bring to a gentle boil, stirring constantly for 5-7 minutes until thickened and golden.
  3. Pour Over Shortbread – Spread caramel evenly over the cooled shortbread. Let set for 30 minutes.

Make the Chocolate Topping:

  1. Melt Chocolate – Melt milk or dark chocolate in the microwave in 30-second intervals, stirring between each.
  2. Spread Over Caramel – Pour melted chocolate over the caramel layer and smooth out evenly.
  3. Decorate with Mini Eggs – Sprinkle crushed Mini Eggs over the chocolate while it’s still warm. Drizzle with melted white chocolate if desired.
  4. Chill & Set – Refrigerate for at least 1 hour until fully set.

Serve & Enjoy:

  1. Slice Into Squares – Use a sharp knife to cut into pieces. Serve and enjoy!

Servings and Timing

  • Servings: 16 squares
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Chill Time: 1 hour
  • Total Time: 1 hour 40 minutes

Variations

  • Salted Caramel Millionaire’s Shortbread – Sprinkle sea salt over the caramel.
  • Triple Chocolate Version – Use white, milk, and dark chocolate layers.
  • Nutty Twist – Add crushed hazelnuts or almonds to the topping.
  • Gluten-Free Option – Use gluten-free flour for the shortbread.
  • Vegan Version – Use dairy-free chocolate and a plant-based caramel substitute.

Storage/Reheating

  • Room Temperature: Store in an airtight container for up to 5 days.
  • Refrigerator: Keeps fresh for up to 1 week.
  • Freezing: Freeze in a sealed container for up to 3 months. Thaw before serving.

FAQs

How do I prevent my caramel from burning?

Stir constantly and cook on low heat to avoid burning.

Can I use store-bought caramel?

Yes! Pre-made caramel sauce can be used, but homemade tastes better.

How do I get clean slices?

Chill before slicing and use a warm knife for smooth cuts.

Can I make these without Mini Eggs?

Yes! Swap with chocolate chips, sprinkles, or nuts.

What’s the best chocolate to use?

High-quality milk or dark chocolate melts best for a smooth topping.

Can I make this ahead of time?

Yes! It stores well and can be made a few days in advance.

How do I make the caramel firmer?

Cook a little longer until it thickens more.

Do I need a candy thermometer?

No, but if using one, cook the caramel to 235-240°F (soft ball stage).

Can I add flavors to the caramel?

Yes! A splash of espresso or a dash of cinnamon adds extra depth.

What pairs well with Millionaire’s Shortbread?

Enjoy with coffee, tea, or a glass of milk!

Conclusion

This Mini Egg Millionaire’s Shortbread is a decadent, Easter-inspired twist on a classic treat. With its buttery shortbread, gooey caramel, rich chocolate, and crunchy Mini Eggs, it’s the perfect indulgence for the holiday. Try this easy recipe and make your Easter extra sweet!

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Mini Egg Millionaire’s Shortbread

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  • Author: clara
  • Prep Time: 15 minutes
  • Chill Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 16 squares 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
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Description

This Mini Egg Millionaire’s Shortbread features a buttery shortbread base, gooey homemade caramel, and a rich chocolate topping loaded with crushed Cadbury Mini Eggs. It’s the perfect Easter dessert for sharing!

Ingredients

Scale

For the Shortbread Base:

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

For the Caramel Layer:

  • 1 cup sweetened condensed milk (1 can)
  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar
  • 2 tablespoons golden syrup or light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Chocolate Topping:

 

  • 1 1/2 cups milk or dark chocolate chips
  • 1 tablespoon vegetable oil or butter (for smoothness)
  • 1 cup Cadbury Mini Eggs, crushed

Instructions

Step 1: Make the Shortbread Base

  1. Preheat & Prep:
    • Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
  2. Mix Dough:
    • In a bowl, beat butter and sugar until creamy. Mix in flour and salt until it forms a dough.
  3. Bake:
    • Press dough evenly into the pan and bake for 18-20 minutes, until lightly golden. Let cool.

Step 2: Make the Caramel Layer

  1. Cook the Caramel:
    • In a saucepan over medium heat, melt butter, brown sugar, condensed milk, and syrup, stirring constantly.
    • Bring to a gentle boil and cook for 5-7 minutes, stirring until thickened and golden.
  2. Set the Caramel:
    • Remove from heat, stir in vanilla and salt, then pour over the cooled shortbread.
    • Let set for 30 minutes in the fridge.

Step 3: Make the Chocolate Layer

  1. Melt the Chocolate:
    • In a microwave-safe bowl, melt chocolate chips and vegetable oil in 30-second intervals, stirring until smooth.
  2. Assemble & Decorate:
    • Pour melted chocolate over the caramel layer and smooth it out.
    • Sprinkle crushed Mini Eggs on top.
  3. Chill & Slice:
    • Refrigerate for 1 hour until fully set.
    • Cut into squares and enjoy!

Notes

  • Want a crunchier texture? Add chopped nuts or toffee bits to the caramel layer.
  • For a darker flavor, use dark chocolate instead of milk chocolate.
  • Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

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