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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. 


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. 


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


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!

Easy Mini egg millionaires shortbread, perfect for Easter. Buttery shortbread dotted with Mini Eggs, homemade caramel, chocolate and even more Mini Eggs! 
Print Pin Rate
Category: Traybakes
Type: Millionaires Shortbread
Keyword: Easter
Prep Time: 20 minutes
Cook Time: 35 minutes
Decorating Time: 10 minutes
Total Time: 55 minutes
Servings: 16 Pieces
Author: Jane's Patisserie



  • 200 g unsalted butter
  • 100 g caster sugar
  • 275 g plain flour
  • 150 g Mini Eggs (crushed)


  • 200 g unsalted butter
  • 3 tbsp caster sugar
  • 4 tbsp golden syrup
  • 397 g condensed milk (one tin)


  • 300 g Cadbury's milk chocolate
  • 150 g Mini Eggs (crushed)


  • Preheat your oven to 180C/160C Fan, and line a 9x9" deep square tin with parchment paper. 
  • Cream together your butter and sugar until smooth and fluffy. 
  • Add in the flour and beat again until a biscuit dough is formed!
  • Fold through/press in the crushed Mini Eggs and then press into the bottom of the tin. 
  • Bake in the oven for 20-25 minutes, or until golden on top. 
  • Once baked, leave to cool on the side, but still in the tin. 
  • 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. 
  • 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. 
  • Pour the caramel over the shortbread and leave to set for an hour in the fridge. (or 2-3 hours on the side)
  • Once set, melt your chocolate carefully till smooth, and pour over the caramel. 
  • 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. 
  • Once set, cut up into your pieces and enjoy! 


  • 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!

You can find me on:

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.


  1. Rachel on March 31, 2024 at 4:13 pm

    5 stars
    Thank you for this recipe! I followed it exactly and it turned out perfect. Had to use a very big sharp knife to cut it neatly (letting it warm up to room temp first is definitely a must). I appreciate the clear instructions!

  2. Lynn on March 9, 2024 at 9:21 am

    5 stars
    I would love to try making this. However can you do a no bake version for the shortbread but still put mini eggs in the base?

    • Jane's Patisserie on March 18, 2024 at 1:22 pm

      I don’t see why not, but it may break apart more when portioning!

  3. Angela on April 17, 2022 at 7:59 pm

    I made this today and it looks and tastes amazing! Mini eggs is a must for the shortbread, I use a lot of your recipes and they always seem to be spot on so thank u!!

  4. Sam Wake on April 17, 2022 at 2:12 pm

    My chocolate top has not stuck to caramel!!!
    Can anyone tell me why?
    Totally delicious though

  5. Nic on March 27, 2022 at 5:52 pm

    Hi, is there a dairy free/vegan alternative to condensed milk? Thanks

    • Jane's Patisserie on March 30, 2022 at 3:33 pm

      Yes! You can buy a vegan condensed milk in supermarkets. Hope this helps! x

  6. Greg on February 19, 2022 at 7:03 pm

    Hi Jane. I made your ordinary Millionaires Shortbread which was delicious. Im now planning this mini egg version. Im just wondering what you used to cut the mini eggs neatly in half for the top? I know for the mini eggs you mix with the shortbread that I can just smash them up with a rolling pin but that wouldn’t be great for the top I don’t think.

    • Jane's Patisserie on February 22, 2022 at 1:32 pm

      Hiya! I use a pestle & mortar to break up my mini eggs! Hope this helps, enjoy! x

  7. Jessica on April 11, 2021 at 9:20 am

    5 stars
    Hi Jane, I made these for Easter this year and they were incredibly delicious. Everyone loved them. Thank you for the recipe!

  8. Debbie on April 7, 2021 at 8:30 am

    5 stars
    I made this for Easter weekend and it was incredible!! I had never made shortbread or caramel before so was a bit nervous but I think it turned out really well. The family loved it so I will definitely be making again!

  9. S on April 3, 2021 at 9:39 am

    Hi. I love your recipes. I’ve made a few of your millionaires recipes but really struggle to cut them without the top from cracking. Any tips? Thanks

    • Jane's Patisserie on April 3, 2021 at 10:15 pm

      Try leaving at room temp for a while before cutting as it makes it easier!

    • S on April 4, 2021 at 8:07 am

      Thank you. I set the chocolate layer overnight at room temperature and then cut it in the morning. Is it best to set it in the fridge and then take it out for an hour or so before cutting? They tasted amazing, would just like them to look amazing too ☺️

  10. Helena Clare on April 2, 2021 at 9:20 pm

    5 stars
    Look amazing – just put in the fridge to set! Fingers crossed turn out ok 😊
    How should I store them once set?
    Thank you

  11. Agnes on April 2, 2021 at 1:06 pm

    Is sweetened condensed milk okay or will it make the caramel too sweet? I couldn’t find any unsweeteened.

    • Jane's Patisserie on April 3, 2021 at 10:17 pm

      It could be sweeter yes, but maybe add a little salt to counteract it!

  12. Nicola on April 1, 2021 at 12:59 pm

    Hi Jane, would these work with milk chocolate chocolate chips in the base instead of mini eggs? Thank you!x

    • Jane's Patisserie on April 6, 2021 at 2:01 pm

      Hey! Yes it will x

    • Nikita on February 2, 2022 at 9:43 am

      I made these yesterday, but my chocolate hasn’t set to the caramel, it just slides off. What could have happened? X

    • Jane's Patisserie on February 3, 2022 at 1:33 pm

      Hiya! We’re not entirely sure – this could be due to moisture between the caramel and chocolate! It may be worth setting your bake at room temperature next time to see if that helps! x

  13. Sophie on March 31, 2021 at 9:15 am

    Hi Jane,
    I’m planning on baking this recipe over the Easter bank holiday but can’t seem to find a 9 inch baking tin anywhere! I do have a 8 inch – how would you recommend adjusting the recipe to suit?

  14. Catherine on March 30, 2021 at 11:40 am

    Would a 8 inch pan cook okay? Couldn’t find a 9 inch one at all. So excited to make this, looks amazing!

  15. Tess on March 30, 2021 at 10:04 am

    Hi Jane, just wondering if it would be best to use a heavy bottom saucepan to make the caramel? And also, could it still be made on an induction stove? Thankyou 😊

  16. Lyndsay on March 29, 2021 at 9:27 pm

    Hi Jane, I love this recipe and works well but when going to cite it even when I set it at room temp and heat the knife etc it cracks really bad, I made lots of your other millionaires with spread and chocolate topping which work perfectly! Would I be able to use part chocolate and part Cadbury spread?

  17. Tess on March 28, 2021 at 10:59 pm

    Hi Jane, what sort of pan would I have to use to make the caramel? Would it be a heavy bottomed one?

    • Jane's Patisserie on March 29, 2021 at 2:18 pm

      Hello, yes a heavy based saucepan!x

    • Pam Jones on April 2, 2021 at 5:33 pm

      5 stars
      Thankyou for this recipe and turned out amazing. My caramel isn’t stretchy or stringy though. A bit more like fudge but still good. I boiled for six minutes but can’t get my caramel a darker colour

  18. Tess on March 28, 2021 at 7:30 pm

    Hi Jane, wow these look lovely, planning on making some for Easter but was just wondering, what sort of pan would you use to make the caramel? Would it be a heavy bottomed one?

  19. Ella on March 24, 2021 at 10:30 am

    5 stars
    Do these have to be stored in the fridge once set? If not when making them do I leave the caramel and chocolate to set at room temperature or do they still need to go in the fridge until set?

    PS. Huge congrats on the book I’ve just pre-orderedmins, can’t wait or it to arrive!!

    • Jane's Patisserie on March 27, 2021 at 11:06 am

      Hiii! I personally keep them in the fridge and set them in the fridge but room temperature should be fine. Thank you so so much, I hope you love it when it does!xx

  20. Orli Collins on March 11, 2021 at 8:30 am

    Hi Jane,

    What tin do you suggest to use for your Millionaires Shortbread recipes?

    Thanks so much – I love your recipes!

    • Jane's Patisserie on March 11, 2021 at 12:03 pm

      Tin size is always listed in the method! this is a 9″ square!

  21. Elle on March 10, 2021 at 10:28 am

    This might be a silly question- but how do you crush the mini eggs? I find it difficult with the shells being so hard!

    • Jane's Patisserie on March 10, 2021 at 7:56 pm

      You can use a bag and a rolling pin, or the side of a large knife, or a pestle and mortar etc!

  22. Katie Hollingsworth on February 11, 2021 at 6:16 pm

    5 stars
    Hi Jane,
    Ive never been able to master making caramel i always over heat it and it goes too thick! Would I be able to use a tin (397g) of ready made nestle caramel instead if I don’t manage to make the caramel from scratch? Thanks!

    • Jane's Patisserie on February 11, 2021 at 8:34 pm

      Unfortunately that caramel does not set so you can’t use ready made caramel xx

    • Katie Hollingsworth on February 11, 2021 at 8:47 pm

      Thanks for the fast reply! Will give it a good go tommorrow! any tips for knowing when it’s done so I don’t over do it?

    • Jane's Patisserie on February 12, 2021 at 8:19 am

      I’d recommend watching my millionaires shortbread video on YouTube!

    • Katie Hollingsworth on February 12, 2021 at 11:32 am

      Thanks so much! Made these this morning and it turned out perfectly! Another one of your recipes that’s been a huge hit in my house! Love you recipes 😆🙌🏻

  23. Christina Harte on February 7, 2021 at 7:59 am

    I followed this recipe exactly but my caramel is solid… I am going to try again. Any tips on how to keep the caramel soft?

  24. Darach Ó Catháin on February 1, 2021 at 9:25 am

    Hello Jane! Sorry to bother you! I was planning to make these this week but I’ve a wee question. I normally make your no-bake recipes such as Easter Rocky road in my 7” square tin so that the pieces are ridiculously big 😂 but since this has a baked element I was wondering if it’d be unwise to use a 7”? I’ve ordered the 9” tin you use off Amazon anyways just to be on the safe side.

    • Jane's Patisserie on February 1, 2021 at 9:58 am

      Hey! So yes a 7″ is about half volume wise so far too small for my 9″ recipes!! X

  25. Niamh Thompson on January 8, 2021 at 9:47 pm

    5 stars
    I’ve made this recipe loads and love it, but I cannot get my caramel to set, it’s sooo runny even when I freeze it. I follow your instructions to the letter and have tried a high heat for longer but nothing works, what would you suggest?

    • Jane's Patisserie on January 9, 2021 at 3:51 pm

      This is really strange – are you definitely using the correct ingredients? An easy mistake would be using evaporated milk instead of condensed milk when making it.

  26. Sophie on December 15, 2020 at 9:28 am

    Would the recipe work if you substitute the mini eggs for crunchie instead?

    • Jane's Patisserie on December 15, 2020 at 9:41 am

      The crunchie may dissolve in the shortbread (I haven’t tried it) but otherwise it would so great for decor on top!

  27. MAllory on December 10, 2020 at 12:16 am

    Hi! Can you freeze these? Thanks!

  28. S on October 14, 2020 at 7:48 pm

    Would Brown sugar work in this recipe (and generally is it ok to use as a replacement for white sugar in recipes)? Thanks

    • Jane's Patisserie on October 14, 2020 at 8:27 pm

      It depends on the recipe – brown sugar changes the colour/flavour of bakes slightly, so can make it harder to tell when the caramel/shortbread is done for example, but otherwise it works.

  29. Lisa & Kiera on July 19, 2020 at 9:50 pm

    5 stars
    My daughter and I have made your recipe so many times and love it – it’s our go to bake!

    The last two times we’ve made it though the caramel has split and left an oily top which I can only assume is from the butter. I don’t think I’m doing anything differently to what I normally do, but I obviously am. Can you offer me any tips or advice? Would really appreciate as meant to be making them tomorrow for her teachers! 🙂

    • Jane's Patisserie on July 19, 2020 at 10:46 pm

      Usually that means it’s over heated – you can take it off the heat, and beat like crazy and it can bring it back!

  30. Louise on May 20, 2020 at 6:55 pm

    5 stars
    Absolutely loved this recipe! I made it to use up some mini eggs left over from Easter and it went down a treat, the whole family loved it. Didn’t have enough mini eggs to put some in the base as well but worked fine without it. Will definitely be making this again at some point!

  31. Hannah on May 4, 2020 at 10:49 am

    5 stars
    Made these a few works ago and took them into work. Everyone is still raving about how good they are!

  32. Sophie on May 3, 2020 at 7:43 pm

    5 stars
    The first time I’ve ever made caramel, it worked and set great! Mini eggs in the shortcake is a great touch, they tasted great.

  33. Ella Marshall on April 16, 2020 at 9:22 pm

    Hi, I can’t get hold of any condensed milk, would evaporated milk be ok as a substitute and do a similar thing? Thanks

    • Jane's Patisserie on April 16, 2020 at 9:24 pm

      No I’m afraid it has to be condensed milk – evaporated milk is very different.

  34. Evie Simmons on April 11, 2020 at 1:15 pm

    Hi! I haven’t yet made this but was wondering if it’s possible for the shortbread to be made with self raising flour in any way? I can’t get plain flour from any of the shops !! 😩

    • Jane's Patisserie on April 11, 2020 at 1:32 pm

      It can be, it will just have a different texture as it will rise a bit!

  35. Jade Rood on April 9, 2020 at 8:00 pm

    My caramel wasnt as dark in colour tasted fine . What would cause it to be very light x

    • Jane's Patisserie on April 10, 2020 at 8:12 am

      It might just be my photos, but also if you didn’t boil it as long!

  36. Alice24 on February 22, 2020 at 1:34 pm

    5 stars
    These are absolutely delicious! I used a slightly bigger tin (8 x 12 inches), and they turned out perfectly. Will definitely make again!!!

  37. Rebecca O'Connell on February 10, 2020 at 2:30 pm

    Hi Jane,

    What size tray do you use for these? Also if I wanted thinner layers could I spread these across two trays but use the same amount of ingredients as above.

    • Jane's Patisserie on February 12, 2020 at 1:55 am

      Size mentioned on the recipe..! And any bigger could create issues when baking.

  38. Jem on January 25, 2020 at 3:12 pm

    5 stars
    Just made this for my other half’s birthday – unfortunately I couldn’t find mini eggs so substituted for the mini Oreo eggs. Currently setting but looks delicious! Fab recipe, thank you ☺️

  39. Charlotte Langton on January 17, 2020 at 9:52 am

    5 stars
    Hi, I am hopeless at making caramel but really want to bake these! If I buy pre-made tinned caramel, how much in grams of this would I need for this recipe? Thanks! xx

    • Jane's Patisserie on January 17, 2020 at 10:31 am

      You must not use pre-made caramel as it does NOT work – it’s a sloppy mess that will never set. Please make it yourself!

  40. Harriet on November 1, 2019 at 4:09 pm

    5 stars
    I absolutely love this recipe which I have now made loads of times (you’ve raised a fortune in bake sales!). One question though – I find the consistency of my caramel can vary and I think that’s because my tablespoons of sugar and golden syrup are a bit erratic depending on how generous I’m being? Do you happen to know what weights you use? I find weight much easier than volume…

    • Jane's Patisserie on November 2, 2019 at 9:06 am

      Oddly, the millionaire’s shortbread is the one thing I love using the spoons for which is why I use them in all the recipes – they should just be level though, just like if a recipe says “1tsp” it should be a level teaspoon spoon. It should be the same, every time you do it! x

    • Mary on December 12, 2020 at 1:09 pm

      5 stars
      I make these every Easter and they turn out fab every time. These are so moreish and decadent and everyone who tries them loves them!! They make a great homemade gift at Easter 😊

  41. Lucy on May 5, 2019 at 12:30 pm

    5 stars
    This recipe is delicious! I found that when I made the caramel, it seemed to separate a little as I poured it onto the shortbread. It almost looked like melted butter that hadn’t mixed in. Any ideas why this might be ?

    • Jane's Patisserie on May 6, 2019 at 3:33 pm

      It might have split a little if it got too hot or was left to sit – did you definitely use actual unsalted butter? x

  42. Emma on April 18, 2019 at 6:29 pm

    5 stars
    Hey, this recipe looks great and I can’t wait to make it over the weekend! However I only have a 11×7 baking tin, do you have any idea what I would have to change the ingredients to to make this work?
    Thanks!! 🙂

    • Jane's Patisserie on April 18, 2019 at 7:13 pm

      I believe the volume isn’t that different for those, so maybe just keep an eye on the shortbread when baking so it doesn’t over bake!

  43. Annie on April 10, 2019 at 10:14 pm

    Hi Jane thanks for another amazing recipe I am making this for work next week one of my colleagues is a coeliac I was wondering if I used gluten free flour would it turn out ok?

    • Jane's Patisserie on April 11, 2019 at 9:53 am

      It should do! I tend to add in 50g more GF flour as I find it can be a little soft, but technically its a straight swap!

  44. JW on March 26, 2019 at 7:49 pm

    I love your website, your choc fudge cake is my favourite recipe ever and everyone I have made it for raves about it!! I have just made these mini egg millionaires. Delicious is not even the word albeit my caramel is more like toffee 😉 Do you think these are freezable?

    • Jane's Patisserie on March 26, 2019 at 8:37 pm

      A little over done then haha! And yes they are x

  45. Tara on March 19, 2019 at 9:41 pm

    Hi Jane,
    I have someone who is looking for the biscuit base to be used as cookies and I was wondering once making that dough do you think it’ll be possible to freeze it to use in the future

    • Jane's Patisserie on March 20, 2019 at 8:26 am

      Yes I’m sure that would be fine!

    • Tara on March 20, 2019 at 10:08 pm

      Perfect. I’ll try it out and see how it goes. I made these the other day and they are amazing. Another perfect recipe

  46. Rosie on March 15, 2019 at 10:25 pm

    Looks so good , but, I don’t know the amounts in American measurements. And what is Caster sugar and golden syrup in America?

    • Jane's Patisserie on March 16, 2019 at 7:43 am

      You can convert them yourself using google, and also find your alternatives to caster sugar and golden syrup via google as I’m in the UK.

  47. julie on March 14, 2019 at 12:13 pm

    It says 150g of mini eggs but how much goes into the shortbread mix and how much is left for the top to decorate?

    • Jane's Patisserie on March 14, 2019 at 12:40 pm

      As mentioned in the recipe, it’s 150g for the base, and 150g for the decoration – 300g total.

  48. Barbara on March 13, 2019 at 9:07 am

    These look amazing!!!!

  49. Natalie on March 13, 2019 at 9:06 am

    5 stars
    Yes! Cannot wait to bake this
    Thank you x

  50. M on March 13, 2019 at 8:50 am

    Love your recipes! It would be useful to have the chilling time in the timings at the top, as obviously you need a lot longer than 55mins to make these so it’s a bit misleading.

    • Jane's Patisserie on March 13, 2019 at 8:54 am

      Unfortunately, there is no space for a chilling time section – and it depends on how people chill them e.g. fridge or room temp.

    • M on March 13, 2019 at 5:42 pm

      Ahh, that’s a shame. Maybe just a ‘plus chill time’ ? So pleased for you that your website is doing well… I’ve been a fan ever since I made your lemon and elderflower cake for our royal wedding party last year! Best cake ever!

    • Jane's Patisserie on March 13, 2019 at 7:16 pm

      As I said, it can’t be added to the recipe card. There isn’t any space for it in that part. And thank you!

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