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! 

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. 

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. 

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!
Prep Time
20 mins
Cook Time
35 mins
Decorating Time
10 mins
Total Time
55 mins
 

Easy Mini Egg Millionaires Shortbread, perfect for Easter. Buttery Shortbread dotted with Mini Eggs, Homemade Caramel, Chocolate and even more Mini Eggs! 

Course: Traybakes
Cuisine: Millionaires Shortbread
Keyword: Easter
Servings: 16 Pieces
Calories: 563 kcal
Author: Jane's Patisserie
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
  1. Preheat your oven to 180C/160C Fan, and line a 9x9" deep square tin with parchment paper. 

  2. Cream together your Butter and Sugar until smooth and fluffy. 

  3. Add in the Flour and beat again till a biscuit dough is formed!

  4. Fold through/press in the Crushed Mini Eggs and then press into the bottom of the tin. 

  5. Bake in the oven for 20-25 minutes, or until golden on top. 

  6. Once baked, leave to cool on the side, but still in the tin. 

  7. In a large heavy based saucepan, add your Butter, Sugar, Golden Syrup and Condensed Milk and melt on a medium heat till everything is melted and dissolved. 

  8. 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. 

  9. Pour the Caramel over the Shortbread and leave to set for an hour in the fridge. (or 2-3 hours on the side)

  10. Once set, melt your chocolate carefully till smooth, and pour over the Caramel. 

  11. 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. 

  12. Once set, cut up into your pieces and enjoy! 

Recipe 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)
Nutrition Facts
Mini Egg Millionaires Shortbread!
Amount Per Serving
Calories 563 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 21g 105%
Cholesterol 64mg 21%
Sodium 52mg 2%
Potassium 170mg 5%
Total Carbohydrates 61g 20%
Dietary Fiber 1g 4%
Sugars 46g
Protein 6g 12%
Vitamin A 14.8%
Vitamin C 1.5%
Calcium 12.2%
Iron 8.5%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

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.

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23 comments


  1. 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 ?


  2. 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!! 🙂

  3. 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?
    Thanks
    Annie

  4. 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?

  5. 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

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

  6. 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.

    1. 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!

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