Description
Sweet layers of chocolate, caramel, and Mini Eggs create a delightful Easter-inspired treat that combines classic millionaires shortbread with festive charm. Crumbly shortbread, silky caramel, and rich chocolate topped with crushed pastel candies deliver a nostalgic and indulgent dessert you won’t be able to resist.
Ingredients
Scale
Shortbread Base:
- 1 cup (227 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 2 cups (240 grams) all-purpose flour
- ¼ teaspoon salt
Caramel Layer:
- 1 cup (397 grams) sweetened condensed milk
- ½ cup (113 grams) unsalted butter
- ½ cup (100 grams) light brown sugar
- 2 tablespoons golden syrup or light corn syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Topping:
- 1 ½ cups (255 grams) milk or dark chocolate chips
- 1 tablespoon vegetable oil or butter
- 1 cup Cadbury Mini Eggs, crushed
Instructions
- Warm the oven to a moderate temperature of 350°F (175°C), ensuring an even heat distribution for consistent baking.
- Create a non-stick surface by carefully lining a square baking pan with parchment paper, allowing slight overhang for easy removal.
- In a mixing vessel, cream together softened butter and granulated sugar until the mixture transforms into a smooth, pale consistency.
- Gently incorporate flour and a pinch of salt into the butter mixture, working the ingredients until a cohesive, crumbly dough forms.
- Delicately transfer and press the dough into the prepared pan, using fingertips to achieve an even, uniform layer across the surface.
- Position the pan in the preheated oven and bake for approximately 18-20 minutes, watching for a delicate golden hue that indicates perfect doneness.
- Remove the shortbread from the oven and allow it to cool completely within the pan, enabling the base to set and stabilize before further preparation.
Notes
- Prevent crumbly shortbread by ensuring butter is at room temperature before mixing, which helps create a smoother, more cohesive texture.
- Crush Mini Eggs gently to avoid pulverizing them completely, keeping some chunks for delightful chocolate bursts throughout the shortbread layer.
- Chill the caramel and chocolate layers before cutting to achieve clean, precise squares that showcase the beautiful layers and colorful Mini Egg pieces.
- For gluten-free adaptation, substitute regular flour with a high-quality gluten-free flour blend that contains xanthan gum for better binding and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg