Between January and March, after a long festive period of overindulgence, I tend to try and eat as healthy as possible, meaning by the time Easter rolls around, I am ready to fill up on treats – including this Mini Egg Millionaire Shortbread.
Absolutely decadent, but well worth every single calorie it contains, this Millionaire Shortbread recipe is the stuff of dreams. It’s not particularly the easiest to make, but trust me, the slog in the kitchen is worth the results you’ll get. This recipe will have everyone in your family dying for more!
An incredible Easter treat – Mini Egg Millionaire Shortbread
Using the nation’s Easter favourite – mini eggs, to recreate an absolute classic, this mini egg millionaire shortbread is made up of buttery shortbread, sweet and moreish caramel all topped with an incredible chocolate layer covered in mini eggs. Nom!
Why is it called Millionaire Shortbread?
Also known as caramel shortbread, millionaire shortbread seems to have got its name from Scotland. It is likely called so as it denotes that this type of shortbread is a step up from your regular shortbread thanks to it’s richness and the level of decadence it brings to your treat stash.
When you’re eating it, it definitely makes you feel like you’re a millionaire!
Is this recipe easy to make?
This definitely isn’t one of the easiest recipes I have ever posted on my blog, but the graft is definitely worth it. I have tried my best to split up the recipe into three distinct sections which can easily be tackled bit by bit.
You certainly don’t need to be a qualified chef or baker in order to make this Mini Egg Millionaire Shortbread, but you’ll need to follow the instructions carefully to avoid burning the caramel and ensure you leave enough time for each layer to set before going onto the next section.
How to make Mini Egg Millionaire Shortbread
As I said, I have broken this recipe up into three separate sections.
Start with the shortbread layer:
- Mix flour and sugar together then rub it together with softened butter to create a mixture that’s like breadcrumbs.
- Bring this mixture together into a dough, then press it into the bottom of a lined baking tin (I used a glass dish as you can see from the photos). Prick the shortbread with a fork.
- Bake in a preheated oven at 170C for 15 minutes.
- Once baked, leave to cool.
For the caramel layer:
- Melt sugar in a saucepan while heating up condensed milk in a separate pan.
- Bring the two together, then add in cubes of butter until fully meted. Add a little salt, then pour the mixture over the shortbread.
- Leave to set in the fridge for at least 15 minutes.
For the chocolate topping with mini eggs:
- Melt chocolate on the hob (or microwave!) then add the oil. Mix together then pour over the top of the caramel layer.
- Crush mini eggs with a rolling pin, then scatter over the top of the chocolate layer.
- Leave to set in the fridge before cutting up and serving.
How many calories in this Millionaire Shortbread?
As I am sure you’ll be able to tell from the ingredient list, this isn’t a low calorie treat – far from it!
The nutrient tool I use on this blog tells me that if you cut ten slices out, each will be around 574 calories. Of course, if you manage to cut these into smaller chunks, the calorie content will be a lot less.
Don’t worry – this mini egg millionaire shortbread is very rich so you won’t be able to eat loads and loads of it in one go!
How long does this Mini Egg Millionaire Shortbread last?
This mini egg millionaire shortbread will keep in the fridge for up to five days – that’s of course if it isn’t all gobbled up by then!
Store in an air tight container in the fridge.
If you liked this post, I would be grateful if you could pin the image below so others can find it too 🙂
Mini Egg Millionaire Shortbread
An absolute Easter treat the whole family will love! This Easter Mini Egg Millionaire Shortbread recipe brings together sweet caramel, indulgent chocolate and mini eggs to create a treat that will have everyone begging for more.
1. For the shortbread
- 125g flour
- 40g caster sugar
- 30g unsalted butter
For the salted caramel layer:
- 1 tin condensed milk
- 400g caster sugar
- 250g butter
- 1 tsp salt
For the chocolate topping
- 200g milk chocolate
- 2 tbsp coconut oil
- 1 packet of mini eggs
For the shortbread:
- Preheat the oven to 170°C and line a baking tin with greaseproof paper
- Mix flour and sugar together in a bowl, then rub in softened butter so that your mixture looks like breadcrumbs.
- Knead your mix together to form a dough and press into the the base of your lined tray.
- Prick the shortbread with a fork and pop into the oven for 15 mins. Once it's finished, leave it to cool.
For the second salted caramel layer:
- Melt the sugar in a pan on the lowest heat, be patient doing this and don’t be tempted to turn up the heat as you don’t want it to burn. Do not mix the sugar but move it around gently once it starts to melt to stop the edges burning. eventually it will turn into a syrup.
- Whilst your sugar is melting, pour your tin of condensed milk in a pan and warm up gently, turn the heat off as soon as it starts to bubble.
- Once the sugar is completely melted, carefully pour in the warmed condensed milk - it may start to bubble up a little bit - gently stir together and you should begin to see your caramel forming.
- Remove from the heat and slowly add in your cubes of butter and gently mix together. Put your caramel back on a low heat, add in salt and warm the caramel back up until the butter has completely melted.
- Leave to cool for 10 minutes and pour onto your cooled shortbread layer. Pop in the fridge for 15 mins to set.
For the top chocolate layer:
- Melt your chocolate on the hob by placing chocolate in a heat proof bowl on top of a pan of gently simmering water. Alternatively you can melt it in the microwave.
- Once melted add in oil, mix until completely combined then pour this on top of cooled caramel layer
- Meanwhile, crush some of the mini eggs using a rolling pin. Sprinkle over the top of the chocolate mixture just before it cools alongside some full sized mini eggs too.
- Once cool, cut off all 4 outside edges to neaten and the cut into squares. I made six HUGE squares, but you could probably make 10-12 smaller ones.
Amount Per Serving: Calories: 574Total Fat: 33gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 66mgSodium: 415mgCarbohydrates: 69gFiber: 1gSugar: 58gProtein: 3g