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)
Mini Egg Millionaires Shortbread!
Amount Per Serving
Calories 563Calories from Fat 306
% Daily Value*
Saturated Fat 21g131%
Vitamin A 740IU15%
Vitamin C 1.2mg1%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.