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!
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!
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
- 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!
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!
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J x
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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.
Hiya! I use a pestle & mortar to break up my mini eggs! Hope this helps, enjoy! x
Hi Jane, I made these for Easter this year and they were incredibly delicious. Everyone loved them. Thank you for the recipe!
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!
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
Try leaving at room temp for a while before cutting as it makes it easier!
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 ☺️
Look amazing – just put in the fridge to set! Fingers crossed turn out ok 😊
How should I store them once set?
Thank you
Is sweetened condensed milk okay or will it make the caramel too sweet? I couldn’t find any unsweeteened.
It could be sweeter yes, but maybe add a little salt to counteract it!
Hi Jane, would these work with milk chocolate chocolate chips in the base instead of mini eggs? Thank you!x
Hey! Yes it will x
I made these yesterday, but my chocolate hasn’t set to the caramel, it just slides off. What could have happened? X
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
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?
Would a 8 inch pan cook okay? Couldn’t find a 9 inch one at all. So excited to make this, looks amazing!
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 😊
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?
Hi Jane, what sort of pan would I have to use to make the caramel? Would it be a heavy bottomed one?
Hello, yes a heavy based saucepan!x
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
Hi Jane, could we freeze these if making in advance?
Many thanks , Zoë
Definitely! x
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?
Yes heavy bottomed!
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!!
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
Hi Jane,
What tin do you suggest to use for your Millionaires Shortbread recipes?
Thanks so much – I love your recipes!
Tin size is always listed in the method! this is a 9″ square!