Description
A decadent twist on classic shortbread, these Mini Egg Millionaires feature a buttery shortbread base, a creamy caramel layer, and crunchy mini chocolate eggs on top. A rich, indulgent treat for Easter that will satisfy any sweet tooth!
Ingredients
For the Shortbread Base:
- 1 ¼ cups (160g) all-purpose flour
- ½ cup (115g) unsalted butter, softened
- ¼ cup (50g) granulated sugar
- ¼ teaspoon salt
For the Caramel Layer:
- 1 can (397g) sweetened condensed milk
- ½ cup (115g) unsalted butter
- ¼ cup (50g) light brown sugar
- 2 tablespoons golden syrup (or corn syrup as an alternative)
For the Chocolate Layer:
- 8 oz (225g) milk chocolate, chopped
- 3 oz (85g) dark chocolate, chopped (optional, for a more intense chocolate flavor)
- 1 teaspoon vegetable oil (optional, to smooth the chocolate layer)
For the Topping:
- 1 ½ cups (200g) Mini Eggs (or any small chocolate eggs or candy of choice)
Instructions
Start by preparing the shortbread base. In a large mixing bowl, combine the softened butter, granulated sugar, and salt. Using an electric mixer or whisk, cream the butter and sugar together until smooth and light.
Gradually add the flour, mixing until the dough comes together. The dough should be slightly crumbly but hold together when pressed. If the dough feels too dry, you can add a tablespoon of water or milk to help it bind.
Press the shortbread dough evenly into the base of a 9-inch square baking pan lined with parchment paper. Use the back of a spoon or your hands to smooth the surface.
Place the pan in the refrigerator to chill for about 30 minutes while you prepare the caramel layer.
In a saucepan, combine the sweetened condensed milk, butter, light brown sugar, and golden syrup. Heat the mixture over medium heat, stirring continuously to prevent it from burning. As the butter melts and the sugar dissolves, bring the mixture to a gentle boil.
Continue to cook the caramel for about 5-7 minutes, stirring frequently, until it thickens slightly. It should have a smooth, glossy texture and should coat the back of a spoon. Remove the caramel from the heat and allow it to cool for a few minutes.
Pour the warm caramel over the chilled shortbread base, spreading it evenly with a spatula. Return the pan to the refrigerator and chill for 1-2 hours, or until the caramel layer has set.
While the caramel is setting, melt the chocolate. Place the chopped milk chocolate (and dark chocolate if using) in a microwave-safe bowl. Heat the chocolate in 20-second intervals, stirring between each, until fully melted and smooth. Alternatively, melt the chocolate using a double boiler on the stovetop.
Once the chocolate has melted, stir in the vegetable oil to give the chocolate a smooth, glossy finish.
Once the caramel layer is fully set, pour the melted chocolate over the caramel. Use a spatula to spread the chocolate evenly across the top, ensuring that the caramel layer is completely covered.
Before the chocolate sets, scatter the Mini Eggs evenly across the top, pressing them lightly into the chocolate to help them adhere. You can break the Mini Eggs in half for a more rustic appearance or leave them whole for a more uniform look.
Return the pan to the refrigerator and chill for at least 1 hour, or until the chocolate is firm and set.
Once the chocolate has hardened, remove the pan from the refrigerator. Use the parchment paper to lift the bars out of the pan. Place the block on a cutting board and use a sharp knife to slice it into 16-20 pieces, depending on your desired portion size.
Serve and enjoy!
- Prep Time: 20 minutes
- Cook Time: 2-3 hours (to set the caramel and chocolate layers)
Nutrition
- Calories: 350-400 kcal
- Fat: 22-24g
- Carbohydrates: 35-40g
- Protein: 3g