Easter Chocolate Millionaires Shortbread!

Buttery Chocolate Shortbread, Homemade Caramel, Milk Chocolate, and Micro Mini Eggs make the most delicious Easter Chocolate Millionaires Shortbread!

So as its Easter season, I thought I would treat you to something I was craving and wanting for so long. A CHOCOLATE Millionaires Shortbread. This doesn’t just mean the Chocolate on top, this means the Shortbread is chocolate flavoured as well! Oh hellloooooo!

Honestly, I knew I wanted to do an Easter themed Millionaires Shortbread as you all love my Salted Caramel Millionaires Shortbread and my other shortbreads so much! I didn’t just want to do something and add some Easter treats on however as it would have been too similar to my other recipes, so I thought I would make it next level, and add even more Chocolate. Chocolate Shortbread was the only way to go and oh my days it was DELICIOUS.

I used some cute little Micro Mini Eggs from the Easter isle in Tesco, but they also sell them in other supermarkets. You can obviously use any Easter treats to decorate the top, but I thought the Micro Eggs were really cute and suited this particular traybake. I wanted to stick to my usual caramel, but took the salt out as I wanted this one to be quite sweet! I went for Milk Chocolate to top this one as its all I actually had, but Dark or White would work perfectly well as well! Depends on your mood and flavour choices!

My Mini Egg Cookie BarsEaster Brownies and Easter Rocky Road have always been popular since I posted them, even if they were only recent. I knew however that some of you still would want another traybake, so this delicious treat was born. Honestly, I love it so much. My taste testers concurred! Having a crumbly chocolate shortbread, a sweet homemade and chewy/soft caramel on top, sweet milk chocolate and some easter treats is lovely. I hope you love this recipe as much as I do! Enjoy! x

This recipe makes 16- 25 squares!

Ingredients

Shortbread
– 225g Unsalted Butter, room temperature
– 100g Caster Sugar
– 265g Plain Flour
– 50g Cocoa Powder

Caramel
– 200g Unsalted Butter
– 3 Tbsp Caster Sugar
– 4 Tbsp Golden Syrup
– 1x 397g Tin Condensed Milk

Topping
– 200g Milk Chocolate
– 2x bags Micro Mini Eggs
– Sprinkles

Method

1) Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.

2) Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour and cocoa powder until a dough is formed. Firmly press the mixture into the bottom of tin and bake in the oven for 25 minutes until dry looking on top!

3) Once baked, remove from the oven and leave to the side. In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.

4) Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back! The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!

5) Pour the caramel onto the shortbread base and leave to set either in the fridge to be quicker, or on the side to be softer.

6) Once chilled, melt the chocolate and pour over the caramel – Sprinkle on some sprinkles, and the Micro Mini Eggs and Chill the Shortbread back in the fridge for another 1-2 hours until the Chocolate has gone hard**!

7) Chop your Shortbread into the separate pieces and enjoy!

Tips and Ideas

This will keep in an airtight container for at least 1 week – if they last that long!

If you caramel is rock solid when you remove it from the fridge, you have slightly over done it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.

**If you struggle to cut your shortbread and tray bakes without the chocolate cracking on top, set it at room temperature rather than in the fridge and it’ll be softer so therefore won’t crack when you cut it!

You can of course just use regular shortbread on the bottom rather than Chocolate flavoured – remove the cocoa powder and add 25g more plain flour!

ENJOY!

Find my other Traybake & Easter Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube

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.

0

5 comments

  1. Hi Jane. love this recipe, just a quick question. Could you use Stork margarine in this instead of butter? thnx
    !!!!!

Leave a Reply

Your email address will not be published. Required fields are marked *