Easy Mini egg millionaires shortbread, perfect for Easter. Buttery shortbread dotted with Mini Eggs, homemade caramel, chocolate and even more Mini Eggs!
Mini Egg millionaires
One thing that has been sharing insanely well on my social media channels is millionaires shortbread. I have posted quite a few recipes in the past year that have gone down quite well with my readers, and new readers alike, so I thought I might plug another one whilst Easter goodies are still in the shops. Hello Mini Egg millionaires!
I do already have a wonderful Easter chocolate millionaires shortbread on my blog, which has a buttery chocolatey shortbread, and is topped with Easter treats, but I want to focus purely on all things Mini Egg for this one. I realise it might be a bit ‘plain’ in comparison to other’s I have done.. but having Mini Eggs in the shortbread is key.
Base
I wasn’t really going to post this for a while, as I thought it’s fairly self explanatory to put themed treats on the top of millionaires shortbread, but putting Mini Eggs INSIDE the shortbread as well is revolutionary and heavenly on a whole new level.
I’ve baked this using Galaxy Golden eggs, the M&M Eggs, and all sorts – and they all work well. I just stand by the fact that Mini Eggs are my personal favourite. On instagram recently I asked what people prefer out of Creme Eggs and Mini Eggs, and Mini Eggs won 70% of the vote! Unsurprising really.
Caramel
For the caramel, you REALLY have to work on it. You can’t cheat and use a tin of carnations caramel and stick it on top as it doesn’t set. You can’t really skip the steps, as it really is a caramel. I don’t often make my caramels from complete scratch as many of my readers prefer the easier versions, and I get that, but for millionaires shortbread? You do.
You have to make sure to stir the caramel a lot to prevent it from catching and burning. I use a medium level of heat, and a larger pan so its easier to stir. You have to be careful as it obviously does get VERY hot, but it’s worth it. It is delicious and heavenly.
I use a gas hob because I much much prefer it for making caramel. I get that not everyone has gas though – some have electric, some have induction – but on my gas hob, I usually use between level 7 and 6 of strength on a medium-size ring, on my 9 level hob.
You want to use actual unsalted butter – as it creates the best caramel. I use golden syrup, because it creates the most wonderful caramel, as I explain in my video. If you can’t access golden syrup, however – I suggest using the caramel from this recipe post instead.
Decoration
I personally don’t bother decorating the shortbread with the mini eggs particularly because they end up covered in the caramel – and I don’t really bother much with putting the eggs in the caramel because they just end up melting. The perfect marriage is shortbread + Mini Eggs, caramel, chocolate + Mini Eggs.
I always think the lovely pastel colours of Mini Eggs complement a chocolate background so well, so these always look so delicious to me. You can easily put more Mini Eggs in then I have mentioned, and I have frequently done so myself, but I know some people like to limit the price of the ingredients.
Blogger life
I’m sat eating a slice of this whilst I write this, and it makes me feel like such a true food blogger. A lot of people wonder what I actually do with my days now I have been doing this for over a year full time – and it is essentially just baking cakes, filming/photography and writing about it all.
Obviously there is a lot more to it than that, but that’s the basics. The life of luxury of being able to eat cake all day and call it a job. I do tend to bake all of these beauties quite far in advance of actual Easter as I like to bake ahead, so it’s not too bad, and anything I have leftover after having finished my Easter recipes I just get to eat out of the bag. Hello chocolate heaven.
Anyway, I hope you all love this recipe as much as I, and my taste testers do! Enjoy! x
Mini Egg Millionaires Shortbread!
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Ingredients
Shortbread
- 200 g unsalted butter
- 100 g caster sugar
- 275 g plain flour
- 150 g Mini Eggs (crushed)
Caramel
- 200 g unsalted butter
- 3 tbsp caster sugar
- 4 tbsp golden syrup
- 397 g condensed milk (one tin)
Decoration
- 300 g Cadbury’s milk chocolate
- 150 g Mini Eggs (crushed)
Instructions
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Preheat your oven to 180C/160C Fan, and line a 9×9″ deep square tin with parchment paper.
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Cream together your butter and sugar until smooth and fluffy.
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Add in the flour and beat again until a biscuit dough is formed!
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Fold through/press in the crushed Mini Eggs and then press into the bottom of the tin.
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Bake in the oven for 20-25 minutes, or until golden on top.
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Once baked, leave to cool on the side, but still in the tin.
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In a large heavy based saucepan, add your butter, sugar, golden syrup and condensed milk and melt on a medium heat until everything is melted and dissolved.
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Once melted, turn the heat up to a medium/high heat and boil the mixture for 5-7 minutes, or until its turned a dark golden colour. Stir constantly so it doesn’t catch – and use a spatula so the bottom of the pan is scraped. Be careful, the mixture is VERY hot.
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Pour the caramel over the shortbread and leave to set for an hour in the fridge. (or 2-3 hours on the side)
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Once set, melt your chocolate carefully till smooth, and pour over the caramel.
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Sprinkle on the Mini Eggs, and leave to set in the fridge for 1-2 hours until solid. Alternatively, leave till set on the side – can take a few hours.
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Once set, cut up into your pieces and enjoy!
Notes
- This recipe is based on my other millionaires shortbread recipes, just with Mini Eggs added in!
- The Mini Eggs in the shortbread is optional, but amazing.
- You can swap the Mini Eggs for any other egg treat – be careful about soft centred treats like Creme Eggs, they need freezing before baking into the shortbread.
- These will last for up to one week!
- I use a large 26cm knife to cut mine, and cut down in one go so it’s easy to slice up. If your caramel is rock solid, take it out of the fridge for an hour before cutting (and it means your caramel is slightly overdone)
- I used this tin!
Find my other recipes on my Recipes Page!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
