Mini Egg Millionaire Shortbread
This is another epic Easter recipe. This Mini Egg Millionaire Shortbread has a homemade Mini Egg Shortbread base, a thick delicious caramel and is topped with milk chocolate, Mini Eggs and of course Sprinkles.
Servings: 12 servings
Ingredients
For the Shortbread
- 325 g Plain Flour
- 225 g Unsalted Butter
- 125 g Caster Sugar
- 100 g Mini Eggs
For the Caramel
- 397 g Condensed Milk (one tin)
- 50 g Caster Sugar
- 75 g Golden Syrup
- 225 g Unsalted Butter
For the Decoration
- 350 g Milk Chocolate
- Mini Eggs
- Sprinkles
Instructions
To Make the Shortbread
- Line a 9” square cake tin with non-stick baking paper. Preheat the oven to 180C (160C Fan).
- Add the butter and sugar flour and mini eggs to a bowl and mix until it forms a soft dough.
- 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 dissolve 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.
- Once the caramel is nice and thick it should take between 5-8 minutes pour it over the top of your shortbread biscuit and leave to cool.
- Put it in the fridge until the caramel had cooled and set.
To Decorate
- Add the chocolate to a heatproof bowl and melt in 20 second bursts stirring in between until it is smooth and completely melted.
- Pour it over your caramel.
- Decorate with Mini Eggs and Sprinkles.
- Pop your shortbread back in the fridge until the chocolate has set.
- Once the chocolate has set remove the millionaire shortbread from the cake tin and cut into individual slices.