Get ready to indulge in the ultimate Easter treat with our Mini Egg Millionaire Shortbread! Deliciously sweet and irresistible, satisfy your sweet tooth cravings today.
Easter baking is so good! There are so many cool chocolatey treats to add to all of your favourite recipes.
So much fun and baking is always a great way to keep the family busy during the holidays.
Mini Egg Millionaire Shortbread is decadent, sweet, and just delicious, just like mini egg fudge!
I always love the different flavour combinations of millionaire’s shortbread, and it’s easy to add treats, like mini eggs, creme eggs or chocolate orange segments to the top for seasonal treats.
I don’t make it too often because it’s really unhealthy. But it does make the perfect sweet treat for special occasions like easter.
Is Millionaire Shortbread Hard to Make?
No.
I think things like caramel and fudge seem complicated, but actually, as long as you are patient, and you stretch out your stirring arm, it’s much easier than you think.
Mini Egg Millionaires Shortbread takes a while, but most of this time is waiting for things to cook, set or cool before adding the next layer.
The actual making it process is fairly quick and easy.
Ingredients for Mini Egg Millionaire Shortbread
When I make this easter millionaire shortbread recipe I use:
Margarine – You can use unsalted butter if you prefer but margarine is fine.
Caster Sugar
Plain Flour
Condensed Milk
Vanilla Essence
Golden Syrup
Milk Chocolate – I prefer milk, but you could use dark chocolate or a combination of the two.
Mini Eggs – I use crushed mini eggs, which I freeze so that they don’t melt when I add them to the hot chocolate layer.
I also use an 8-inch square baking tin and reusable baking paper.
Top Tips for Making Millionaire Shortbread
Mini egg caramel shortbread is worth the little bit of effort of mixing the caramel. My top tips are:
- Let the buttery shortbread cool fully before adding the caramel. You can do this in the fridge or even the freezer if you want to speed things up.
- Let the caramel set before adding the chocolate. Again, you can use the fridge or freezer.
- Bash your mini eggs with a rolling pin before freezing. If you freeze first, the chocolate stays whole but all the shell falls off.
- Stir your caramel constantly and vigorously, paying particular attention to the edges, where it’s more likely to catch to the bottom of the pan.
- Your caramel is ready when it’s thickened and darkened. If in doubt, stir for a few more minutes.
- The caramel will be piping hot, be very careful. I do not recommend doing this part with kids.
Using Different Easter Eggs
Easter caramel shortbread would be great topped with any, or a combination of, your favourite easter treats.
How Long Does Mini Egg Millionaire Shortbread Last?
I have no idea, we eat it in about an hour!
Kept in an airtight tub, or the fridge, it will last for 3-4 days. Maybe longer.
How Many Calories in Millionaire Shortbread?
I dread to think.
You can get an estimate of the nutritional values in the card at the bottom of this post.
But it’s a lot!
If you are worried, I recommend cutting into smaller bites, instead of these large squares.
Slicing Mini Egg Millionaire Shortbread Squares
I like a nice thick layer of chocolate on my mini egg millionaire shortbread. Which can make it hard to slice.
Making sure your caramel is set before adding the chocolate, and then leaving the chocolate to set in the fridge for at least an hour so that it’s solid, will help.
But even then, if you press too hard, you risk squeezing the caramel out, so I recommend running a large sharp knife under hot water so that it moves through the chocolate easily and you don’t have to press too hard.
Wiping the knife between each slice can help too.
Other Fun Easter Bakes
If you love easter baking as much as I do you should try:
- Mini Egg Traybake
- Crème Egg Scotch Eggs
- Chewy Crème Egg Cookies
- Mini Egg Cookies
- Crème Egg Rocky Road
Mini Egg Millionaire Shortbread
Ingredients
For the Shortbread Base:
- 125 g Margarine
- 50 g Caster Sugar
- 175 g Plain Flour
For the Topping:
- 200 g Condensed milk
- 100 g Margarine
- 125 g Caster sugar
- 1 Teaspoon Vanilla Essence
- 3 Tablespoons Golden Syrup
- 300 g Milk chocolate (Broken into squares)
- 100 g Mini Eggs
Instructions
- Place the mini eggs in a sandwich bag and use a rolling pin to bash them into smaller pieces.
- Place them in the freezer until you need them.
For the Biscuit Base
- Preheat the oven to 180 degrees C (fan-assisted) and line a deep 8-inch square tin with greaseproof paper.
- Whisk together the butter and sugar until fluffy.
- Add the flour.
- Mix until it comes together as a dough.
- Tip into the baking tray and use 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 in the tin.
For the Caramel and Chocolate Layers
- Place the butter, syrup, sugar, vanilla and condensed milk in a small saucepan and heat gently, stirring constantly.
- Bring this mixture to a boil and reduce it to a simmer.
- Continue to stir constantly and vigorously for 10 minutes until the caramel thickens, paying particular attention to the edges where it’s more likely to catch to the bottom of the pan.
- Remove from the heat and pour over the biscuit, spreading out evenly.
- Leave to set in the fridge for at least an hour.
- Slowly melt the chocolate in a saucepan, the microwave or using a Bain Marie, stirring often.
- Once smooth, pour over the caramel and spread evenly.
- Sprinkle over the frozen mini eggs.
- Set fully in the fridge before removing from the tin, peeling away the paper and slicing carefully.
Notes
- You can use butter instead if you prefer.
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
