Millionaire’s shortbread is one of my absolute favourites. This is an Easter version of my recipe for it (see my blog post ‘Pecan up the pieces’ if you want a nutty version), and is a must-add to your go-to Easter bakes. I can not get enough of mini eggs around Easter so I went a little crazy on this recipe and used a mix of Cadbury’s mini eggs, smarties mini eggs, Terry’s chocolate orange mini eggs, and the selection of Cadbury’s assorted chocolate eggs that include mini creme eggs, daim eggs along with a few others. You may think this is a lot, and you would be right, though obviously I didn’t use all of them in the recipe. So it’s just an added perk that there are a lot of leftover Easter eggs for snacking!!
This recipe is very simple and a great one to use up some of the Easter haul. Kids and adults will both love it and is a fun thing to make together if you like getting the kids involved in helping in the kitchen. The recipe is for one of the large foil trays so serves around 20 people. I would recommend halving the quantities and using one of the smaller foil trays, though bear in mind you would reduce the cooking time (check the base after about 12 mins and judge by the colour). Hope you enjoy this recipe as much as I do!
Happy baking. X
Serves: 20
Ingredients:
For the shortbread base
200g butter
50g sugar
250g plain flour
Pinch salt
100 g crushed mini eggs
For the caramel
100g butter
100g brown sugar
2 cans condensed milk
For the top
200g dark chocolate
Mix of your favourite mini easter eggs
Method:
1. Preheat your oven to 180°C/355F and grease a large foil container or baking tray.
2. To make the shortbread, put the flour, sugar, salt in a mixing bowl. Cube the butter and add to the bowl. Rub the ingredients together until it resembles breadcrumbs.
3. Crush your mini eggs. You want some big enough chunks so they don’t all melt away when baking.
4. Knead together until it form a soft dough.
5. Press the dough into the container and bake in the oven for 20 mins.
6. While your base is cooking make the caramel. Add all the ingredients together in a pan over a high heat and bring to the boil whilst stirring continuously.
7. Turn down the heat and simmer for 10 mins to thicken the caramel, still stirring.
8. Pour over the caramel and leave to set, ensuring its covering all the shortbread.
9. To finish, melt 150 g dark chocolate in a bowl in the microwave, take out and stir every 30 seconds so it doesn’t burn. Then melt 100 g white chocolate.
10. Pour the dark chocolate over the top. Pour the white chocolate on top in lines and use a knife or skewer to feather the top.
11. Sprinkle on your crushed eggs and leave to set.
12. Slice up and enjoy!
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