This Easter Millionaire’s shortbread has a crunchy homemade shortbread base, chewy caramel, a layer of thick chocolate, and is finished off with crisp chocolate mini eggs. It’s so simple to make, but looks really impressive!
April marks the boundary of when I’ve decided it’s acceptable to discuss Easter. That’s not to say I haven’t been sneakily scoffing Crème Eggs for the last two months, but now I can eat them in the open.
As if the annual excuse to gorge on chocolate wasn’t enough, the Cadbury gods have finally answered my prayers and released a whopping great ‘sharing’ mini egg bag. Of course, no one shares mini eggs, so it’s just a massive bag of mini eggs. Like you, I thought it sounded wonderful, and it does- until you’ve been eating mini eggs for six hours straight and you’re only three-quarters of the way down the bag. At that point, it’s time to admit defeat. Or rather- look for more inventive ways to consume the mini eggs.
This Easter Millionaire’s shortbread is just millionaire’s shortbread with mini eggs stuffed on top. Total lazy fraud, but it tastes delicious so that’s the most important part. Last year, I hardly posted any Easter themed recipes, mainly because I didn’t really know when Easter was, and also because I felt like every. single. recipe. had some sort of Easter confection in. There were, however, two Easter recipes, so I’ll link them here if you want to check them out: Creme Egg Fondant Puddings, and White Chocolate Mousse.
This year, I’m jumping firmly on the Easter-bake bandwagon, and everything is bedecked with chocolate egg delights. This recipe will hopefully be the first of several, so strap yourselves in for the ride, friends.
Millionaire’s Shortbread is probably one of my favourite things to eat, and I’m always surprised by how easy it is to make. Why don’t I make it more often?! I’ve tried this recipe two ways- the first was using homemade shortbread as a base, and the second was crumbling homemade shortbread and mixing with melted butter to give a cheesecake-type base. Both ways are delicious (although the second way has more crumbs and they go everywhere, so you need a plate when eating them). Of course, you could also use store-bought shortbread for a quicker alternative.
I added almond extract to the caramel, which was entirely intentional and not because I thought I’d picked the vanilla. Talk about a happy accident- I think flavoured caramels is my next big venture! I’ll definitely be trying this almond caramel in a millionaire’s shortbread again, perhaps with an amaretto biscuit base. Maybe even layering it with a cherry sponge to create a quasi-cherry-bakewell-millionaire’s-shortbread hybrid? The possibilities are endless! For now, however, it’s pretty delicious in the Easter millionaire’s shortbread, so I’ll stick to that for the time being.
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- FOR THE SHORTBREAD
- 125g unsalted butter
- 55g caster sugar
- 40g semolina
- 140g plain flour
- FOR THE CARAMEL FILLING
- 150g unsalted butter
- 150g light soft brown sugar
- 400g condensed milk
- 1 tsp almond essence
- FOR THE CHOCOLATE TOPPING
- 150g milk chocolate
- 1 bag mini eggs, crushed
- For the shortbread, Pre-heat the oven to 190°c/375°c/Gas mark 5. Line a 21cm square, loose-based tin with greaseproof paper.
- Beat the butter and sugar together until soft and fluffy. Stir in the semolina and flour until it starts to form a dough.
- Tip all the mix into the prepared tin and press out evenly, pushing it into the edges of the tin. Use the back of a spoon to smooth it over.
- Bake for 20-25 minutes, or until pale-golden brown in colour. Leave in the tin.
- For the caramel filling, melt the butter and sugar over a low heat until the sugar has dissolved and the butter is melted, and the two have combined. Add the condensed milk, then turn the heat up to high and keep stirring. When the mixture reaches a rapid boil, let it bubble for about 2-3 minutes or until it turns a straw colour and begins to thicken. Remove from the heat and stir in the almond essence. Pour over the base and leave to set for 30 minutes.
- For the chocolate topping, melt the chocolate in a bowl over a saucepan of simmering water, ensuring the water does not touch the bottom of the bowl. Stir the chocolate to melt evenly. Carefully remove from the heat, then pour over the chilled caramel. Press on the crushed mini eggs and any other sparkly sprinkles you’d like to add. Set in the fridge for half an hour, then remove from the tin and cut into 16 even squares. ▪