Mini Egg Millionaire’s Shortbread Recipe

Introduction

Mini Egg Millionaire’s Shortbread is a delightful twist on a classic treat, perfect for springtime or any celebration. Combining a buttery shortbread base with rich caramel, melted chocolate, and colorful Mini Eggs, it’s sure to impress both kids and adults alike.

Ingredients

• 1 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1 cup Mini Eggs (plus extra for topping)
• 1 can (14 oz) sweetened condensed milk
• 1 cup chocolate chips (dark or milk)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
2. Step 2: Cream together the softened butter and granulated sugar until fluffy. Sift in the all-purpose flour and mix until the dough becomes crumbly.
3. Step 3: Press the dough evenly into the prepared pan and bake for 20-25 minutes until the shortbread is golden. Allow it to cool completely.
4. Step 4: In a saucepan, combine the sweetened condensed milk and some additional butter. Stir over medium heat until melted, then let it simmer gently for 5-7 minutes until thickened.
5. Step 5: Pour the caramel mixture evenly over the cooled shortbread base and spread it out smoothly.
6. Step 6: Melt the chocolate chips in the microwave, then pour the melted chocolate over the caramel layer. Sprinkle crushed Mini Eggs on top while the chocolate is still soft.
7. Step 7: Chill the entire tray in the refrigerator for at least one hour before cutting into squares to serve.

Tips & Variations

• For a richer caramel, add a pinch of sea salt to the condensed milk mixture to create salted caramel shortbread.
• Use white chocolate chips instead of milk or dark chocolate for a different flavor and appearance.
• Crush the Mini Eggs roughly to keep some texture and vibrant color on top.
• Ensure the shortbread is completely cool before pouring the caramel to prevent it from sinking in.

Storage

Store the Mini Egg Millionaire’s Shortbread in an airtight container in the refrigerator for up to a week. To serve, bring it to room temperature or enjoy chilled. For best texture, avoid leaving it out too long at room temperature as the caramel and chocolate layers may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different candy instead of Mini Eggs?

Yes, you can substitute Mini Eggs with any small colorful candies or crushed malt balls to maintain a similar texture and look.

Is there a way to make this recipe gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free baking blend in equal amounts to keep the shortbread base gluten-free.

Mini Egg Millionaire’s Shortbread Recipe

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4.6 from 108 reviews

Mini Egg Millionaire’s Shortbread is a decadent dessert featuring a buttery shortbread base topped with a luscious homemade caramel layer, finished with melted chocolate and colorful Mini Eggs. This treat perfectly combines crunchy, chewy, and creamy textures making it a fun and indulgent Easter or springtime dessert.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Shortbread Base

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1 cup Mini Eggs (plus extra for topping)

Caramel Layer

• 1 can (14 oz) sweetened condensed milk
• Additional butter (about 2 tablespoons) for caramel

Topping

• 1 cup chocolate chips (dark or milk)
• Extra Mini Eggs, crushed for topping

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan thoroughly to prevent sticking.
2. Make Shortbread Dough: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes fluffy. Sift in the all-purpose flour and gently mix until the dough forms a crumbly texture.
3. Bake Shortbread Base: Press the dough evenly into the prepared baking pan. Bake in the preheated oven for 20-25 minutes until the shortbread base turns a golden color. Remove and allow to cool completely.
4. Prepare Caramel Layer: In a saucepan over medium heat, combine the sweetened condensed milk and about 2 tablespoons of additional butter. Stir continuously until butter melts and the mixture starts to simmer. Continue simmering gently for 5-7 minutes until thickened to a caramel consistency.
5. Assemble Caramel on Shortbread: Pour the caramel layer over the cooled shortbread base and spread it evenly with a spatula to cover the entire surface.
6. Add Chocolate and Mini Eggs: Melt the chocolate chips in the microwave in short bursts, stirring between to prevent burning. Pour the melted chocolate over the caramel layer and immediately sprinkle crushed Mini Eggs on top for a colorful, crunchy finish.
7. Chill and Serve: Place the pan in the refrigerator for at least one hour to allow the layers to set. Once chilled and firm, cut into squares and serve.

Notes

• Make sure the shortbread base is completely cooled before adding the caramel layer to prevent melting and mixing of layers.
• Stir the caramel constantly to avoid burning or sticking during simmering.
• You can substitute dark chocolate chips for a richer flavor or use milk chocolate for a sweeter taste.
• Crushing Mini Eggs for the topping adds a delightful crunch and color, but whole Mini Eggs can be used for decoration as well.
• Store leftover squares in an airtight container in the refrigerator to keep fresh for up to 5 days.

Keywords: Mini Egg Millionaire’s Shortbread, shortbread dessert, caramel shortbread, Easter dessert, Mini Eggs recipe