Creme Egg Millionaire Shortbread

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I quite like Easter. I’m not even a little bit religious, so not in that sense. But I like the idea of welcoming Spring and celebrating new life and everything else that is lovely about this time of year. And the chocolate, of course. Even better, to me, than just Easter eggs, is Easter baking, and Creme Egg Millionaire Shortbread is an absolute favourite.

Side of Creme Egg Millionaire Shortbread

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I love normal Millionaire Shortbread. The combination of biscuit, chocolate and caramel is everything! I like a nice thick biscuit and an equally thick slice of caramel. I also like my biscuit to be a little crumbly and buttery, so if you like yours to be crunchier, bake for a few minutes more.

Cut Creme Egg Millionaire Shortbread

Creme Egg Millionaire Shortbread is obviously even better because there are creme eggs in it. Just try really really hard not to think about all of the sugar that you are eating. Don’t eat more than one a day, and perhaps go for a big walk if you need to make yourself feel better about it.

Cut Creme Egg Shortbread

It’s quite a simple recipe too. It does take time because you have to wait for things to set before adding the next layer. If I’m in a rush, I pop the tin in the freezer to set it all that little bit faster. I also find that freezing it helps the chocolate not to crack when you slice it.

The only complicated bit is the caramel. The first few times I made it, it either stuck and burned, or I didn’t leave it for long enough and it didn’t set properly. When it comes to caramel, you really need to give it time.

Once it is simmering, you need to stir quickly and constantly so that it can’t catch to the bottom. It will burn if it does. And you need to keep it up for a good ten minutes. When it’s ready it thickens and darkens.

Creme Egg Millionaire Shortbread is a fantastic Easter Treat, and a great way to use up some of those creme eggs!

The Recipe

Close up of Creme Egg Millionaire Shortbread
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5 from 5 votes

Creme Egg Millionaire Shortbread

Creme Egg Shortbread is a fantastic Easter Twist on an old classic!
Prep Time30 mins
Cook Time20 mins
Cooling Time3 hrs
Total Time3 hrs 50 mins
Course: biscuits
Cuisine: British
Keyword: chocolate, Easter, traybake
Servings: 9 Squares
Calories: 450kcal
Author: Donna


For the Shortbread Base

  • 125 g Butter
  • 50 g Caster Sugar
  • 175 g Plain Flour

For the Topping

  • 200 g Condensed milk
  • 100 g Butter
  • 125 g Caster sugar
  • 1 tsp Vanilla
  • 3 tbsp Golden Syrup
  • 300 g Milk chocolate Broken into squares
  • 4.5 Creme eggs


For the Shortbread

  • Preheat the oven to 180 degrees and line a deep baking tray or dish with greaseproof paper
  • Cream together the butter and sugar until fluffy
  • Sift in the flour
  • Mix until it comes together as a dough
  • Tip into the baking tray, using the back of a spoon to press down and out into the sides until it’s even and fills the tray
  • Bake in the oven for 20 minutes
  • Leave to cool

For the Caramel

  • Place the butter, syrup, sugar, vanilla and condensed milk in a small saucepan and heat gently, stirring constantly
  • Bring this mixture to the boil and reduce to a simmer
  • Continue to stir constantly and vigorously for 10 minutes until the caramel thickens
  • Remove from the heat and pour over the biscuit, spreading straight away
  • Leave to set in the fridge for at least an hour

For the Chocolate Topping

  • Carefully open and cut the creme eggs in half
  • Slowly melt the chocolate in a saucepan on a low heat, stirring constantly
  • Once smooth, pour over the caramel and spread evenly
  • Gently press in the creme eggs, filling side up
  • Return to the fridge to set fully before cutting



Freeze the creme eggs first, so they cut cleaner and hold their shape when put into the hot chocolate.
I use square cake tin of around 8″

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