Creme Egg Millionaire Shortbread
This Creme Egg Millionaire Shortbread has a chocolate shortbread base, homemade caramel and is topped with milk chocolate and Creme Eggs.
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Creme Eggs
Is it even Easter if you haven’t eaten your body weight in Creme Eggs? I think a lot of people are either Team Mini Eggs or Team Creme Eggs. I won’t tell you what side I am on, I have so many Mini Egg and Creme Egg recipes already on my blog, but I do adore a Creme Egg.
In this recipe, I wanted to add as many Creme Eggs to this millionaire shortbread as possible. I didn’t want anyone coming at me complaining that there weren’t enough Creme Eggs or that they were only on the top. So, I also added Mini Creme Eggs to the shortbread too.
Using both the Mini Creme Eggs in the base and normal-sized Creme Eggs on top does make the bake slightly more expensive but it is so worth it.
Shortbread
So I went with a chocolate shortbread for this recipe. I just thought it fitted in well with the Creme Egg topping. I also added some Mini Creme Eggs to the base too.
The Creme Eggs in the base do need to be frozen first. I popped mine in the freezer the night before baking but you could pop them into the freezer for around 1-2 hours. This just stops them from melting when they bake and helps keep the Creme Egg centre lovely and gooey and soft.
I wouldn’t recommend using Creme Eggs in the base for a couple of reasons, the first is that they are just too big. The second is that if you cut them up and add them to the base then the sugary filling with just burn when you bake the shortbread.
Related Recipes
Mini Egg Millionaire Shortbread
The shortbread itself is super quick and easy to make. Start by creaming together the butter and sugar until it is lovely and fluffy. I use unsalted butter in the base but you could use a baking spread too if you prefer. It is completely up to you.
I also removed some of the plain flour and added cocoa powder to get a chocolate shortbread. This is completely optional and you could just replace the cocoa powder with plain flour if you wanted a traditional vanilla shortbread.
I mixed the frozen Mini Creme Eggs into the shortbread dough before adding the shortbread to my square tin.
The shortbread needs to be baked for 20-25 minutes or until it looks dry on top.
Homemade Caramel
When it comes to the caramel please, please, please make your own. While there is nothing wrong with shop-bought caramel, when it comes to millionaire shortbread it is just too soft. Once you have added your chocolate and you try to portion out the millionaire shortbread the caramel won’t hold its own shape and will just splodge out everywhere.
The caramel only has four ingredients, butter, sugar, condensed milk and golden syrup. All the ingredients need to be added to a saucepan and popped onto the hob on a low heat.
When it comes to caramel you can’t take your eyes off it. It can burn so easily. Stir the mixture continuously until the butter has melted, and the sugar has dissolved and turn the heat up slightly until the caramel starts to boil.
You will know the caramel has burnt because you will start to get brown flecks through your caramel. Don’t worry if there is just a couple of flecks you can either just leave it as it is, or you can pass the caramel through a sieve before adding it on top of your shortbread.
Chocolate Topping
So, I went with a milk chocolate topping for this millionaire shortbread. I melted it in the microwave and poured it over the top of my cooled and set caramel.
You could use dark chocolate or white chocolate if you prefer. I went with milk chocolate because I was using the traditional Creme Eggs but if you wanted to use white chocolate Creme Eggs you could easily swap the milk for white chocolate.
If you find that when you come to portion your millionaire shortbread the chocolate cracks, you can add a teaspoon of either sunflower or vegetable oil to the chocolate before pouring it over your caramel. This just stops it from setting completely solid and helps stop it from cracking.
You could also remove the millionaire shortbread from the fridge and leave it on the side for around half an hour for it to come to room temperature before cutting into portions.
Alternatives
Using both Mini and normal-sized Creme Eggs in this recipe does make it slightly more expensive. As I explained in the shortbread section, I wouldn’t recommend using the full-sized Creme Eggs in the base. If you want to you could just leave the Mini Creme Eggs out of the base and make a chocolate shortbread.
If you wanted to, you could make a traditional vanilla shortbread just remove the cocoa powder and replace it with plain flour.
Equipment
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Creme Egg Millionaire Shortbread
Ingredients
For the Chocolate Shortbread
- 3 bags Mini Creme Eggs (frozen)
- 100 g Caster Sugar
- 200 g Unsalted Butter
- 250 g Plain Flour
- 50 g Cocoa Powder
For the Caramel
- 397 ml Condensed Milk (one tin)
- 50 g Light Brown Sugar
- 75 ml Golden Syrup
- 225 g Unsalted Butter
For the Topping
- 400 g Milk Chocolate
- 8 Creme Eggs
Instructions
To Make the Chocolate Shortbread
- Line a 9” square cake tin with non-stick baking paper. Preheat the oven to 180C (160C Fan).
- Add the sugar and butter to a large bowl and cream together, until it is pale in colour and fluffy.
- Add in the flour and cocoa and mix until a dough is formed.
- Finally, fold through the frozen Mini Creme Eggs until they are evenly distributed.
- Press the dough into the bottom of your lined tin until it is flat and even.
- Bake for 20-25 minutes or until golden.
- Remove from the oven and leave to one side.
To Make the Caramel
- To make the caramel, put the condensed milk, sugar, golden syrup, and butter into a large pan over a low heat.
- Stir continually until the sugar has dissolved and the butter has melted. Turn the heat up to medium and boil until the caramel has thickened and darkened in colour. Stir continuously to ensure the caramel doesn’t burn.
- It should take between 4-6 minutes until the caramel is nice and thick pour it over the top of your shortbread biscuit. Leave to set in the fridge.
Chocolate Topping and Decoration
- Add the chocolate to a heatproof bowl and melt in 20-second bursts stirring in between until it is smooth and completely melted.
- Pour the Chocolate over the top of the Caramel and smooth.
- Cut your Creme Eggs in half and add to the top. I sprinkled over some gold sprinkles too but this is completely optional. Put it back into the fridge until the chocolate has set.
- Once the chocolate has set remove it from the tin and cut it into individual slices. Enjoy!
Notes
- This Creme Egg Millionaire Shortbread will last up to 7 days in an airtight container or in the fridge.
- It will also last up to 3 months in the freezer.
- You can add a teaspoon of vegetable or sunflower oil to the chocolate to stop it from cracking when you cut it.