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
- Preheat & Prep:
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- Mix Dough:
- In a bowl, beat butter and sugar until creamy. Mix in flour and salt until it forms a dough.
- Bake:
- Press dough evenly into the pan and bake for 18-20 minutes, until lightly golden. Let cool.
Step 2: Make the Caramel Layer
- 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.
- 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
- Melt the Chocolate:
- In a microwave-safe bowl, melt chocolate chips and vegetable oil in 30-second intervals, stirring until smooth.
- Assemble & Decorate:
- Pour melted chocolate over the caramel layer and smooth it out.
- Sprinkle crushed Mini Eggs on top.
- 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.