Go Back
Print Recipe

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.  
Prep Time20 minutes
Cook Time40 minutes
Decorating Time10 minutes
Total Time1 hour 10 minutes
Course: Snack
Cuisine: Millionaire Shortbread
Keyword: Caramel, Chocolate, Creme Egg, Easter, Millionaire Shortbread
Servings: 16 Servings
Author: Sarah Mark

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.