If there’s ever a time to go all-out with a sweet treat, it’s Easter. Mini Egg Easter Millionaire’s Shortbread is a proper showstopper – layers of buttery shortbread, rich gooey caramel, and silky chocolate, all finished with a generous scattering of colourful mini eggs for that perfect Easter crunch.
This indulgent twist on the classic millionaire’s shortbread brings together everything people love about the traditional bake with a playful seasonal topping. The crisp biscuit base balances beautifully with the smooth caramel and chocolate layers, while the mini eggs add a pop of colour and a satisfying crunch. It’s the kind of bake that looks impressive on the table but is surprisingly simple to make – perfect for Easter gatherings, afternoon treats, or a little well-earned indulgence with a cup of tea.
Prep time 25 mins
Bake time 15 mins
Makes 16 small ones or 9 big ones
Equipment:
Ingredients:
Shortbread
150g unsalted butter
70g caster sugar
275g plain flour
1 egg
Pinch of salt
Caramel sauce
200g unsalted butter
75ml golden syrup
1 tin condensed milk
To finish
150g milk chocolate
150g dark chocolate
50ml milk
150g mini eggs, crushed
Method:
1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. Beat together the butter and the sugar until smooth and fluffy.
3. Add the egg, flour and salt and work the mixture until you get a smooth dough.
4. Press the dough into the bottom of a 9x9 inches tin, previously lined with greaseproof baking paper.
5. Poke the shortbread dough with a fork than bake for 15-20 minutes, or until golden.
6. Once baked, leave to cool down in the tin.
7. In the meantime, make the caramel sauce. Add the ingredients to a medium pan and cook gently on medium heat until everything is melted and dissolved, then turn the heat up to boil the mixture for 7-8 minutes, stirring constantly.
8. Pour the caramel over the shortbread and leave to set for an hour in the fridge.
9. Add the chocolates and milk to a heatproof bowl and melt over bain-marie.
10. Pour over the set caramel.
11. Decorate with mini eggs, and leave to set in the fridge for a few hours.
12. Cut into 9 big squares or 16 small ones.
13. Serve and enjoy!
