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Chocolate shortbread stuffed with Mini Creme Eggs, homemade caramel, and even more chocolate Creme Egg goodness! Creme Egg millionaires shortbread HEAVEN!

Creme Eggs!

Creme Egg millionaires – yes please! It’s getting so much closer to Easter, and I am freaking out slightly at how quickly this year is going. Not only is it basically already Easter, but there is just so much going on!

I’ve mentioned this in the past, but Creme Eggs seem to be one of the most controversial of Easter Treats… and I can kinda understand why. They aren’t my favourite, but I can definitely appreciate them. I have always been a Mini Egg girl, but some of you are Creme Egg OBSESSED!

They are incredibly sweet, and that is probably what most people who don’t like them think… so I thought I’d take that sweetness even further, and just flat out offend the Creme Egg haters. 

Creme Egg millionaires

If you don’t like sweet food, you are probably reading the wrong blog anyway… but this particular recipe?! It’s a whole new level of sweet. Creme Egg stuffed chocolate shortbread, a delicious homemade caramel, and SO MUCH MORE CHOCOLATE. Heaven. 

I’ve always stated how I prefer Creme Eggs to be baked into things, rather than eating them outright… and that might sound a little weird as… even more sugar makes them better?! Well… yeah it kinda does. 


The shortbread, even when stuffed with Creme Eggs is just wonderful. You can’t go too overboard and add in endless amounts of Creme Eggs because it would get quite expensive, and it would most likely affect the bake. I use 3x the mini Creme Egg packets, and it works perfectly!


I think its partly down to texture, and then the other flavours take away sweetness, or just alter it slightly to be able to not make my teeth ache too much. Yes, caramel is sweet, but I genuinely find that this kind of Caramel isn’t too sweet at all! 

If you think you’re going to be smart, and switch the caramel to be an already made one (such as the Carnations caramel), then I really wouldn’t. I’ve had people be all smartarse and say it, but then moan that it doesn’t set solid. It’s not designed to set solid, and THAT kind of caramel is SO sweet. 

Caramel temperature

The caramel itself is something that you kinda just need to practice. I get the occasional comment saying “Why haven’t you put the thermometer temperature it needs to reach” and that’s because I don’t make this kind of caramel to a temperature. It’s literally based on time, and a medium-high heat. 

Some people may do this differently, but any other millionaires shortbread recipe that I have looked at, has never made the caramel to a temperature either. Once you get the hang of making it, you’ll never have an issue! The only thing I will say that personally, I find making it on a Gas hob SO MUCH BETTER. 


The chocolate on the top of the millionaires is optional… but, wonderful. I usually obviously go for a chocolate top, and then the chocolate of choice sprinkled on top – but this time I thought I would attempt to decorate the top a smidge more – and colour the white chocolate to be Creme Egg themed. 

Top tip!

One thing I do feel like I have to mention, is to LINE YOUR TIN. I would feel that this is obvious as I mention in the method, right at the beginning, but I must say it again… LINE THE TIN. Also, if you wonder what Tin I use – I recommend this 9″ square deep cake tin

Other Creme Egg recipes

If you are a top Creme Egg fan, then you will definitely want to check out my other recipes on my blog! Theres a loaf cake, a layer cake and even brownies – my personal Creme Egg recipe favourite. I hope you love this recipe! Enjoy! x

Creme Egg Millionaires Shortbread!

Chocolate shortbread stuffed with Mini Creme Eggs, homemade caramel, and even more chocolate Creme Egg goodness! Creme Egg millionaires shortbread HEAVEN!
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Category: Traybakes
Type: Millionaires Shortbread
Keyword: Easter
Prep Time: 10 minutes
Cook Time: 30 minutes
Decorating Time: 15 minutes
Total Time: 40 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


Chocolate Shortbread!

  • 225 g unsalted butter
  • 100 g caster sugar
  • 265 g plain flour
  • 50 g cocoa powder
  • 3x Bags mini Creme Eggs (frozen)


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


  • 200 g milk chocolate
  • 100 g white chocolate
  • Orange food colouring
  • 8 Creme Eggs (halved)


Fo the Chocolate Shortbread!

  • Preheat your oven to 180C/160C Fan, and line a 9x9inch deep square tin with parchment paper. 
  • Cream together your butter and sugar until fluffy, and then add in the flour and cocoa powder and beat again until a dough is formed! 
  • Add in your frozen mini Creme Eggs, and then add to the bottom of the cake tin. 
  • Bake in the oven for 25 minutes (and dry looking on the top). 
  • Once baked, remove from the oven and leave to cool whilst doing the rest!

For the Caramel!

  • In a large heavy-based sauce pan, add your condensed milk, sugar, syrup and butter.
  • Heat on a low heat, stirring, so that the butter melts and the sugar dissolves. 
  • Once everything is melted, turn your heat up to a medium-high heat (on the middle sized hob ring), and boil for 5-7 minutes whilst stirring constantly. 
  • Be careful as you make it, because the caramel is very very very hot. It'll be ready when the mixture has turned to a darker golden! 
  • Pour onto the shortbread, and leave to set on the side for a few hours, or in the fridge for an hour. 

For the Decoration!

  • Melt your milk chocolate carefully, and then pour over the caramel. 
  • Melt the white chocolate, and split into two. Add a dash of orange food colouring to a half, and then drizzle both over the milk chocolate - the colours should resemble the insides of a Creme Egg.
  • Halve your Creme Eggs, and add on top of the chocolates - leave to set on the side for a few hours, or in the fridge for an hour or so! 


  • It is best to use unsalted butter for the caramel, and not a spread/baking spread. 
  • If you caramel goes grainy, the sugar probably hadn't finished dissolving at the beginning
  • If you caramel is extremely solid, you've over done it slightly. 
  • The Creme Eggs in the shortbread are optional, but very well received!
  • You can make this with a classic shortbread by taking out the cocoa powder, and adding in 25g more plain flour!
  • This will last for 1 week - in the fridge will be more solid. 
  • I recommend using this 9" square cake tin!
  • And I recommend using this orange food colouring

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. Jackie on March 25, 2021 at 2:31 pm

    Hi..can these be frozen?

    • Jane's Patisserie on March 26, 2021 at 1:13 pm

      Hello! Yes they can x

  2. Izzy on March 18, 2021 at 9:54 am

    4 stars
    Inside of the shortbread base with the cream eggs, inside the cream eggs seem to have melted and gone like a hard toffee. Could you tell me what I did wrong please? I used the twisted cream eggs, not mini creams eggs. I also froze them for 48 hours before.

    • Jane's Patisserie on March 23, 2021 at 3:35 pm

      It may be because the centres of the twisted ones have a different amount of ‘creme’ or they are also over baked!

  3. Sandy on January 29, 2020 at 2:34 pm

    5 stars
    Pure Creme Egg heaven 😍😍😍

  4. Didn't Go As Planned on January 29, 2020 at 10:21 am

    3 stars
    I tried making this on the weekend. I followed the recipe to a tee, well, I thought I had – all the ingredients were measured out exactly as recipe state but for some reason it just did not turn out well. I won’t blame this recipe as it obviously works if you posted it on your website but I am not sure how I went so wrong. I made them on Sunday and on the Monday morning, I could have built a house with them as they were rock solid (I didn’t put them in the fridge because the dish was hot, so I let them cool on my counter, intending to put some in the fridge on Monday morning and take the rest to work). I think the problem lay with the caramel layer, but I even timed how long it was on the heat for because I have had problems before with making caramel where it turned out like a Scottish Tablet consistency instead of soft caramel so I wanted to make sure an follow the recipe to a tee so I timed it and it went a nice dark colour so I poured it over the biscuit and left it to cool a bit before adding the chocolate layer on top. I really want to try it again and see if I can get it right but I’m scared in case I just can’t get it and I end up wasting more money on ingredients. Lovely looking recipe but unfortunately didn’t work out for me 🙁

    • Jane's Patisserie on January 29, 2020 at 2:32 pm

      If it was rock solid, it just means you had it too hot or boiled for too long. It needs less time, and a bit less heat is all.

  5. Leanne on March 30, 2019 at 8:59 am

    These look amazing!
    Have you ever attempted to make caramel using the method where you just add the tin of condensed milk to a saucepan with boiling water and continue to top up the water until it caramelises? I really struggle with caramel and have only ever managed to successfully make it once so I have been intrigued to try out this method.

    P.s. I’m a huge fan!

    • Jane's Patisserie on March 30, 2019 at 9:26 am

      Heya – that makes a completely different type of caramel. That type is essentially like dulce de leche, so good for my Caramel Cheesecakes and cupcakes etc, but not suitable for this type of traybake! Making the caramel the way it’s in the method is important, and practice makes perfect! X

    • Leanne on March 30, 2019 at 10:46 am

      That makes complete sense! Thank you for replying. I’ll keep on persevering. Often when I do it the sugar catches before it reaches boiling point even when I do it on a low heat, which creates brown blobs within the caramel, once this happens does this meal I have failed? 😂 x

    • Jane's Patisserie on March 30, 2019 at 6:03 pm

      It just means the sugar has caught like you say – do you use induction/gas/electric? I use gas – and have a heavy based saucepan so the heat dispersion is good, thin and cheap pans can sometimes cause an issue, and then use a spatula to stir (as in all of my videos), so that nothing can catch whilst the sugar is dissolving. I also use the medium size gas ring! Nothing should burn before it even starts boiling as that means its far too hot! x

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