Mini Egg Millionaire Shortbread
A delightful dessert combining buttery shortbread, silky caramel, and rich chocolate, topped with colorful Mini Eggs for the perfect celebration treat.
Ingredients
For the Base Layer
- 200 g Digestive Biscuits (or graham crackers) Choose a quality brand for a crunchier base.
- 100 g Unsalted Butter, melted Room temperature is best for mixing.
For the Caramel Layer
- 397 g Can of Condensed Milk This provides that delicious creamy caramel layer.
- 100 g Light Brown Sugar For a fuller flavor; feel free to use golden syrup as an alternative.
- 100 g Butter This helps to create a creamy caramel.
For the Topping
- 200 g Milk Chocolate, melted Choose a good quality chocolate for the best flavor.
- 30 g Butter To keep the chocolate silky and smooth.
- 150 g Mini Chocolate Eggs Use vibrant Cadbury Mini Eggs for best results.
Instructions
Base Layer
- Crush the digestive biscuits until fine crumbs.
- Combine crushed biscuits with melted butter in a bowl.
- Press the mixture into a lined 8x8 inch baking dish and chill.
Caramel Layer
- In a saucepan, mix condensed milk, brown sugar, and butter over low heat.
- Stir continuously for about 10 minutes until thickened and golden.
- Pour the caramel over the chilled biscuit base and return to the fridge.
Chocolate Layer
- Melt the milk chocolate and remaining butter together.
- Spread the melted chocolate over the set caramel layer.
- Top with mini chocolate eggs before the chocolate sets.
- Chill until firm.
Serving
- Lift the set bars out of the dish using the parchment paper.
- Cut into squares or bars and serve.
Notes
Keep leftovers in an airtight container; they can stay fresh for up to 4 days at room temperature or up to a week in the fridge.