Description

This Mini Egg Millionaire Shortbread is the ultimate Easter treat! With a buttery shortbread base, a thick layer of rich caramel, and a smooth chocolate topping sprinkled with crushed Mini Eggs, this festive twist on a classic dessert is perfect for sharing. Whether for an Easter gathering, a homemade gift, or just a sweet indulgence, these decadent bars will be a holiday favorite.

Ingredients

For the Buttery Shortbread Base:

270g plain flour
100g caster sugar
200g butter (cold, cubed)

For the Gooey Caramel Layer:

150g butter
397g condensed milk (1 tin)
150g soft light brown sugar
½ teaspoon vanilla extract

For the Chocolate Mini Egg Topping:

300g milk chocolate (or dark chocolate if preferred)
200g Mini Eggs, crushed

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Instructions

Bake the Shortbread:
- Preheat the oven to 180°C (160°C Fan, Gas Mark 6).
- Line a 9-inch square baking tin with parchment paper.
- In a bowl, mix the flour, sugar, and butter until a dough forms.
- Press the dough into the tin and smooth out evenly.
- Bake for 20-25 minutes until lightly golden. Allow to cool completely.
Make the Caramel Layer:
- In a saucepan, melt the butter and brown sugar over medium heat.
- Stir in the condensed milk and bring to a gentle boil, stirring continuously.
- Simmer for about 5 minutes until thickened, then remove from heat and stir in the vanilla extract.
- Pour over the cooled shortbread base and spread evenly.
- Chill in the fridge for at least 1 hour until firm.
Add the Chocolate & Mini Eggs:
- Melt the chocolate in a heatproof bowl over a pan of simmering water (or microwave in short bursts, stirring in between).
- Pour the melted chocolate over the caramel layer and spread evenly.
- Sprinkle crushed Mini Eggs on top for a festive finish.
- Chill in the fridge until fully set, about 1 hour.
Slice & Serve:
- Once fully set, remove from the tin and cut into squares.
- Enjoy as a delicious Easter treat or wrap up as a homemade gift!

Notes

Store in an airtight container at room temperature for up to 5 days or refrigerate for up to a week.
Freeze uncut bars for up to 3 months; defrost in the fridge before slicing.
For extra indulgence, sprinkle sea salt flakes over the chocolate layer before chilling.
Use white chocolate or dark chocolate for a different flavor variation.

Prep Time: 20 minutes
Chill Time: 2 hours
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Holiday-Inspired