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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

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.

Find it online: https://recipe.ukfinda.com/mini-egg-millionaires-shortbread.htm