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Easy Mini Egg Millionaires Shortbread

DeShawn Mitchell
This dessert combines a buttery shortbread base, a rich caramel layer, and a decadent chocolate topping, all topped off with crunchy Mini Eggs. It's a sweet delight that's perfect for sharing with family and friends!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Chilling time 2 hours
Total Time 3 hours
Course Dessert
Cuisine British
Servings 16 bars
Calories 350 kcal

Ingredients
  

Shortbread Base

  • 300g all-purpose flour
  • 175g unsalted butter cold, cubed
  • 100g granulated sugar
  • 1 pinch salt

Caramel Layer

  • 397g sweetened condensed milk
  • 100g butter
  • 100g light brown sugar
  • golden syrup optional, amount not specified

Chocolate Topping

  • 200g milk chocolate or dark/semi-sweet
  • Mini Eggs amount not specified
  • vegetable oil or shortening optional, amount not specified

Instructions
 

Preparing The Shortbread Base

  • Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring the paper hangs over the edges.
  • In a medium bowl, mix together 300g of flour and 100g of sugar. Add 175g of cold, cubed butter and rub into the flour mixture until it resembles breadcrumbs.
  • Press the mixture firmly and evenly into the prepared pan. Prick the surface all over with a fork. Bake for 20-25 minutes, or until lightly golden brown. Let it cool completely in the pan.

Making The Caramel

  • In a saucepan, combine 100g of butter, 397g of condensed milk, and 100g of light brown sugar. Place over medium heat and stir constantly until the butter is melted and the sugar is dissolved.
  • Bring the mixture to a gentle simmer, stirring constantly, for about 10-15 minutes until it thickens and turns golden brown. Pour evenly over the cooled shortbread base and let it cool slightly.

Assembling The Layers

  • Melt 200g of milk chocolate in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring in between. Pour over the caramel layer and spread evenly.
  • While the chocolate is still wet, decorate with Mini Eggs. Refrigerate for at least 2 hours until set. Lift out of the pan using the parchment paper and cut into squares or bars.

Notes

  • 1- Use cold ingredients for flakier biscuits.
  • 2- Taste the apple filling and adjust spices as needed.
  • 3- Serve warm with ice cream or whipped cream for an extra treat.
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