This mini egg millionaire’s shortbread is a game changer! Honestly, once you try my mini egg version, millionaire’s shortbread will never be the same again.
This was by far the most popular sweet treat at Baked to Imperfections 1st Birthday party. It was a last minute decision, I wasn’t going to make it but Tim kept saying he thought it would bring another flavour to the party. We already had cake, brownies, cupcakes and he said millionaire’s shortbread would bring a biscuit element. Oh how right you were Tim ( and I don’t say that often!). I knew I wanted to make it extra special and I LOVE mini eggs so thought I would bring the two of them together and BAM!
The ultimate millionaire’s shortbread was born.
This is such an easy recipe as well. It does take a little while to make but only because everything needs to cool between layering it up. The actually baking and preparation time isn’t long at all. I would suggest making the day before though so it can set overnight in the fridge and all the flavours can marry together.
My millionaire’s shortbread can be topped with whatever you fancy; Maltesers, Smarties, honeycomb, Oreo’s …. anything you can think of really. But as Easter is just around the corner and mini eggs are filling the shops, I think these are perfect for right now.
This mini egg millionaire's shortbread is a game changer. Go on ... try it!
- 115 g butter
- 55 g caster sugar
- 170 g plain flour
- 150 g butter
- 1 x 379g can condensed milk
- 100 g golden syrup
- 200 g chocolate melted
- mini eggs
Preheat the oven to 180 degrees C. Line a baking tray with baking paper. This will make it easier to remove from the tin once cooked.
Cream together the butter and caster sugar. Work in the flour until the mixture starts to come together. Pour the mixture into your prepared tin and press into the tin, making sure the mixtures covers the bottom of the tin evenly. Bake for 20 minutes.
To make the caramel, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter has completely melted. Increase the heat and bring the mixture to the boil, stirring constantly. After about 7 or 8 minutes of bubbling, the caramel will thicken and turn fudgey. Pour the caramel over the cooled shortbread.
Refrigerate for 1-2 hours.
Once chilled, melt the chocolate and pour over the caramel. Using a rolling pin, bash up 3/4 of a bag of mini eggs and then sprinkle over the chocolate and finally top with the remaining whole eggs.
Please note: I made a double batch and used a 12" x 10" tin. The caramel was very thick, thicker than you may normally see but I think this is why I love this recipe so much. So you can choose your tin size based on what you have and how thick you want the caramel.
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