Mini Egg Millionaire Shortbread
Mini Egg Millionaire’s Shortbread is a treat that takes indulgence to a whole new level! It’s a delicious mash-up of rich, buttery shortbread, silky caramel, and smooth white chocolate—topped off with the irresistible crunch of Mini Eggs.
When baking, be sure to take your time with the caramel—heating it slowly and stirring constantly ensures it thickens to that perfect golden, gooey texture. Patience is key, as rushing the caramel can lead to a grainy or overly thick consistency. The chilled setting time allows the layers to firm up nicely, making each bite a heavenly combination of crisp, creamy, and crunchy textures that’s just impossible to resist.
The final result is a colourful Easter celebration!
Ingredients
Shortbread Base
275g plain flour
100g granulated sugar
200g butter
150g Mini Eggs, crushed
Caramel
1 x 395g can of condensed milk
4 tbsp golden syrup
3 tbsp granulated sugar
200g butter
Pinch of salt
Chocolate Topping
300g white chocolate
!50g Mini Eggs, crushed
Method
Step 1.
Preheat the oven to 160°C fan / 180°C conventional.
Line a 9x9-inch square cake tin with parchment paper.
Step 2.
Cut the butter into 1cm chunks and add it to a stand mixer. Beat on high for several minutes.
Add the sugar and continue to beat until the mixture is light and fluffy (about 3–4 minutes).
Step 3.
Scrape down the sides of the bowl. Add the flour and beat again until the mixture resembles coarse crumbs.
Step 4.
Mix in the crushed Mini Eggs until they are evenly distributed throughout the dough.
Step 5.
Tip the shortbread mixture into the prepared tin and press it down firmly and evenly.
Step 6.
Bake for 20–25 minutes, or until lightly golden. Allow it to cool in the tin.
Make the Caramel
Step 7.
Cut the butter into chunks and add it to a medium-sized saucepan along with the sugar, golden syrup, and condensed milk.
Melt over medium heat, stirring gently — this may take around 5 minutes.
Once everything is melted, increase the heat to high and bring the mixture to a boil.
Continue to stir constantly for 5–7 minutes, or until it thickens and turns a golden caramel colour. Use a rubber spatula to keep it from sticking.
Step 8.
Pour the caramel over the cooled shortbread (still in the tin) and spread it out evenly.
Refrigerate for at least 1 hour, or until the caramel is set.
Add the Chocolate Layer
Step 9.
Break the white chocolate into chunks and melt it gently (using a microwave or double boiler).
Pour the melted chocolate over the set caramel layer and smooth it to the edges with the back of a spoon.
Sprinkle the crushed Mini Eggs on top.
Refrigerate again for about an hour, or until the chocolate has fully set.
To Finish:
Once set, remove from the tin and cut into 9 squares.
Enjoy! x
