Mini Egg Millionaire's Delight

This Easter-inspired twist on classic millionaire's shortbread combines buttery shortbread, gooey homemade caramel, and rich chocolate topped with colorful Cadbury Mini Eggs. Every layer works in perfect harmony to create a decadent treat that disappears quickly whenever I make it for family gatherings.

I first created these treats for my daughter's Easter party three years ago, and they've become our most requested spring dessert. The colorful Mini Egg topping never fails to bring smiles around the table.

Ingredients

• Unsalted butter: Softens beautifully into the shortbread base and adds richness to the caramel
• Granulated sugar: Provides just the right sweetness for the crisp shortbread foundation
• All purpose flour: Creates the perfect tender yet sturdy base that supports the heavier layers
• Sweetened condensed milk: Transforms into silky caramel with a gorgeous golden color
• Light brown sugar: Adds depth and a subtle molasses note to the caramel layer
• Golden syrup or light corn syrup: Prevents the caramel from crystallizing and adds smoothness
• Milk or dark chocolate chips: Melt perfectly for the top layer; choose quality chocolate for best results
• Cadbury Mini Eggs: With their candy shell and milk chocolate interior, they add festive color and delightful crunch

Step-by-Step Instructions

Make the Shortbread Base:

Preheat your oven to 350°F and prepare your 9x9 baking pan with parchment paper. The parchment is essential for easy removal later. Beat the softened butter until creamy, then add the sugar and continue beating until light and fluffy. This incorporation of air creates a tender shortbread. Gradually mix in the flour and salt until a soft dough forms. Press this dough firmly and evenly into your prepared pan, using the back of a measuring cup to create a smooth surface. Bake for exactly 18 to 20 minutes until the edges are just beginning to turn golden. The shortbread should not brown completely.

Create the Caramel Layer:

Combine butter, brown sugar, condensed milk, and syrup in a heavy-bottomed saucepan over medium heat. This layer requires your full attention. Stir constantly to prevent scorching as the mixture begins to melt and combine. Once everything is melted, continue stirring as the mixture gently bubbles for 5 to 7 minutes. You'll notice it thickening and developing a deeper golden color. The caramel is ready when it coats the back of a spoon and leaves a clear path when you run your finger through it. Remove from heat and quickly stir in the vanilla and salt. Pour this hot caramel immediately over the cooled shortbread, creating an even layer. Refrigerate for 30 minutes to set.

Finish with Chocolate and Mini Eggs:

Place chocolate chips and vegetable oil in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each until completely smooth. Pour this glossy chocolate over the set caramel layer, using an offset spatula to spread it into an even layer. Work quickly to sprinkle crushed Mini Eggs over the chocolate before it begins to set. Press them gently to ensure they adhere. Refrigerate the entire dessert for at least one hour until completely firm. When ready to serve, lift from the pan using the parchment overhang and cut into 16 squares with a sharp knife.

This recipe reminds me of my grandmother's traditional Scottish tablet, though she never would have thought to add chocolate or Mini Eggs. The first time my children helped crush the candy eggs, more ended up in their mouths than on the dessert, but that's now part of our Easter baking tradition.

Storage Solutions

These bars keep beautifully in an airtight container in the refrigerator for up to 5 days. The caramel stays soft while the chocolate maintains its snap. For longer storage, cut into individual squares and freeze with parchment paper between layers for up to 3 months. Thaw in the refrigerator overnight before serving. The texture of the Mini Eggs may soften slightly after freezing but the flavor remains delicious.

Seasonal Adaptations

While Mini Eggs make this perfect for Easter, you can adapt this recipe year-round by changing the topping. Try crushed peppermint candies for Christmas, conversation hearts for Valentine's Day, or M&Ms in team colors for game day celebrations. The base recipe remains the same, only the decorative elements change with the seasons. My family has enjoyed this versatility through every holiday.

Troubleshooting Tips

If your caramel seems grainy, you may have cooked it at too high a temperature. Keep the heat medium-low and stir constantly. For a softer set caramel, reduce cooking time by 1-2 minutes. If your chocolate develops white streaks after setting, it may have been overheated. Next time, melt more slowly and add a bit more oil to prevent blooming. Cut with a knife warmed under hot water and wiped dry for the cleanest edges through all three layers.

Frequently Asked Questions

→ Can I use dark chocolate instead of milk chocolate?

Yes, dark chocolate provides a deeper, less sweet flavor and pairs well with the caramel.

→ How should I store Mini Egg Millionaire’s Shortbread?

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

→ Can I substitute Cadbury Mini Eggs with other candies?

Yes, crushed candy-coated chocolates or similar treats can work as a substitute.

→ What’s the best way to cut the shortbread into squares?

Use a sharp knife and run it under hot water, wiping between cuts for clean edges.

→ How do I make the caramel layer smooth?

Stir constantly while cooking the caramel to prevent burning and achieve a smooth texture.