Mini Egg Millionaire's Treat (Print Version)
# Ingredients:
→ Shortbread Base
01 -
1 cup unsalted butter, softened
02 -
1/2 cup granulated sugar
03 -
2 cups all-purpose flour
04 -
1/4 teaspoon salt
→ Caramel Layer
05 -
1 cup sweetened condensed milk (1 can)
06 -
1/2 cup unsalted butter
07 -
1/2 cup light brown sugar
08 -
2 tablespoons golden syrup or light corn syrup
09 -
1/2 teaspoon vanilla extract
10 -
1/4 teaspoon salt
→ Chocolate Topping
11 -
1 1/2 cups milk or dark chocolate chips
12 -
1 tablespoon vegetable oil or butter (for smoothness)
13 -
1 cup Cadbury Mini Eggs, crushed
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper. In a bowl, beat butter and sugar until creamy. Mix in flour and salt until it forms a dough. Press dough evenly into the pan and bake for 18-20 minutes, until lightly golden. Let cool.
02 -
In a saucepan over medium heat, melt butter, brown sugar, condensed milk, and syrup, stirring constantly. Bring to a gentle boil and cook for 5-7 minutes, stirring until thickened and golden. Remove from heat, stir in vanilla and salt, then pour over the cooled shortbread. Let set for 30 minutes in the fridge.
03 -
In a microwave-safe bowl, melt chocolate chips and vegetable oil in 30-second intervals, stirring until smooth. Pour melted chocolate over the caramel layer and smooth it out. Sprinkle crushed Mini Eggs on top. Refrigerate for 1 hour until fully set. Cut into squares and enjoy.
# Notes:
01 -
Want a crunchier texture? Add chopped nuts or toffee bits to the caramel layer.
02 -
For a darker flavor, use dark chocolate instead of milk chocolate.
03 -
Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.