Mini Egg Millionaires Shortbread!

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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! 

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!

Easy Mini Egg Millionaires Shortbread, perfect for Easter. Buttery Shortbread dotted with Mini Eggs, Homemade Caramel, Chocolate and even more Mini Eggs! 
5 from 11 votes
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 till 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 till 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)
Nutrition Facts
Mini Egg Millionaires Shortbread!
Amount Per Serving
Calories 563 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 21g131%
Cholesterol 64mg21%
Sodium 52mg2%
Potassium 170mg5%
Carbohydrates 61g20%
Fiber 1g4%
Sugar 46g51%
Protein 6g12%
Vitamin A 740IU15%
Vitamin C 1.2mg1%
Calcium 122mg12%
Iron 1.5mg8%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • S
    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
      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.

  • Lisa & Kiera
    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
      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!

  • Louise
    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!

  • Hannah
    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!

  • Sophie
    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.

  • Ella Marshall
    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
      April 16, 2020 at 9:24 pm

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

  • Evie Simmons
    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
      April 11, 2020 at 1:32 pm

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

  • Jade Rood
    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
      April 10, 2020 at 8:12 am

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

  • Alice24
    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!!!

  • Rebecca O'Connell
    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
      February 12, 2020 at 1:55 am

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

  • Jem
    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 ☺️

  • Charlotte Langton
    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
      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!

  • Harriet
    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
      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

  • Lucy
    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
      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

  • Emma
    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
      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!

  • Annie
    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
      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!

  • JW
    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
      March 26, 2019 at 8:37 pm

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

  • Tara
    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
      March 20, 2019 at 8:26 am

      Yes I’m sure that would be fine!

    • Tara
      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

  • Rosie
    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
      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.

  • julie
    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
      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.

  • Barbara
    March 13, 2019 at 9:07 am

    These look amazing!!!!

  • Natalie
    March 13, 2019 at 9:06 am

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

  • M
    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
      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
      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
      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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