Name: Millionaires Shortbread with Mini Eggs
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Ingredients: 200 g digestive biscuits, crushed (or graham crackers if you’re in the U.S.); 100 g unsalted butter, melted (binds the biscuit base); 397 g sweetened condensed milk (gives the caramel-like middle); 2 tablespoons golden syrup (helps the condensed milk set); 100 g dark chocolate, chopped (for a slightly bitter contrast); 100 g milk chocolate, chopped (for the creamy topping); as many as you like Mini Eggs (for topping); flaky sea salt (for flavor enhancement); chopped toasted hazelnuts or almonds (for added crunch); a few drops of vanilla extract (for depth of flavor); a pinch of cocoa powder (for a chocolatey biscuit base); silver or colored sprinkles (for decoration)

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After-school dessert rescue for busy families

I know the feeling: backpacks drop, kids shout for snacks, and you’ve barely sat down after work. When weeknight chaos hits, I reach for desserts that are fast, forgiving, and loved by everyone — like Millionaires Shortbread with Mini Eggs. It’s simple to pull together, uses pantry staples, and even picky eaters light up for the candy-topped chocolate finish. If you want a sweet that feels special without extra stress, this recipe is your go-to — and if you’re collecting quick treats, I also keep a few lighter options like lighter cookie ideas on hand.

A Quick Look at This Millionaires Shortbread with Mini Eggs Recipe

This Millionaires Shortbread with Mini Eggs brings together crunchy digestive biscuits and indulgent caramel-like filling topped with mixed dark and milk chocolate and Mini Eggs for fun, colorful bites. Kids love the candy sprinkle, while adults appreciate the buttery biscuit base and rich topping. It’s fast to make, requires only a few bowls, and is ideal for weekend baking or a last-minute dessert for guests. This recipe is sturdy (no tricky piping or tempering) and promises reliable results — perfect for busy weeknights and school-week treats.

Ingredients You’ll Need for Millionaires Shortbread with Mini Eggs

Essentials

200g digestive biscuits (or graham crackers if you’re in the U.S.) — crushed into fine crumbs.
100g unsalted butter — melted to bind the biscuit base.
397g (one can) sweetened condensed milk — this gives the caramel-like middle.
2 tablespoons golden syrup — helps the condensed milk set into a smooth, sticky caramel.
100g dark chocolate — for a slightly bitter contrast that balances the sweet.
100g milk chocolate — for the creamy, kid-friendly chocolate layer.
Mini Eggs — as many as you like to scatter on top; they add color and crunch.
Baking dish — roughly 20 x 20 cm (8 x 8 in) or similar; greased and lined with baking paper.

Optional Add-ons

Flaky sea salt — a tiny sprinkle over the chocolate can make the flavors pop.
Chopped toasted hazelnuts or almonds — for extra nutty crunch under the chocolate.
A few drops of vanilla extract — stirred into the condensed milk for depth.
A pinch of cocoa powder in the biscuit mix — for a chocolatey base.
Silver or colored sprinkles — if you’re making these for a party or holiday.

Substitutions and Shortcuts

Digestive biscuits: use graham crackers, plain tea biscuits, or even Oreo crumbs (for a chocolate twist).
Butter: salted butter works fine — just skip adding extra salt elsewhere.
Golden syrup: substitute with light corn syrup, maple syrup (mildly flavored), or a neutral honey if you’re in a pinch — flavor will change slightly.
Condensed milk: canned condensed milk is the classic; if you want to save time, some stores sell ready-to-pour caramel or dulce de leche that can be used.
Chocolate: use a single type (all milk or all dark) if you prefer simplicity. You can also use chocolate chips to avoid chopping.
Mini Eggs: swap for chopped chocolate buttons, M&M’s, or chopped Easter egg chocolate depending on what’s in your pantry.
Pre-made shortbread base: if short on time, buy a pre-made biscuit base or use cookie dough pressed into the pan and par-baked for a shortcut.
For a quicker set: chill in the fridge for 30–60 minutes after topping; for the best texture, let it set at room temperature if you have the time.

How to Make Millionaires Shortbread with Mini Eggs Step-by-Step

I keep steps short and practical so you can get this dessert on the table without fuss. I’ll point out where you can save time and when you don’t need perfect precision.

Preheat and prepare: Heat your oven to 180°C (350°F). Grease and line an 8 x 8 inch baking dish with baking paper so the shortbread lifts out easily — this saves wiping the tin later.
Make the base: Crush the digestive biscuits in a large zip-top bag with a rolling pin or pulse briefly in a food processor. Mix the crumbs with the melted butter until the mixture holds together when pressed. Press it evenly into the base of your prepared dish. I don’t fuss over perfect edges; an even press is enough.
Prepare the caramel layer: In a small saucepan, combine the condensed milk and golden syrup. Warm gently over low heat, stirring often, until they’re well combined and smooth — do not boil. This only needs a minute or two to come together; constant stirring prevents sticking.
Bake to set the filling: Pour the condensed milk mixture over the biscuit base and spread gently. Bake for 20–25 minutes until the filling looks slightly set and golden at the edges. You’re not making a hard candy — a gentle jiggle is okay.
Cool and chocolate top: Let the tray cool completely before adding chocolate — if the top is too warm the chocolate will melt into the filling rather than forming a crisp layer. Melt the dark and milk chocolate together (or separately if you prefer stripes) in short bursts in the microwave, stirring between each burst, or use a heatproof bowl over simmering water. Pour the melted chocolate over the cooled caramel and smooth with a spatula.
Add Mini Eggs and set: Scatter Mini Eggs over the warm chocolate so they stick, pressing very lightly if needed. Let the tray cool fully at room temperature or pop it in the fridge for 30–60 minutes to speed up setting. Once firm, lift from the tin and cut into squares. I use a warm, sharp knife for cleaner cuts — wipe between slices if you want tidy edges.

Time-saving tips: crush biscuits in the bag, microwave-clear chocolate in short bursts, and line the pan so you can lift the whole slab out to slice on a board. Precision isn’t critical — even slightly uneven squares taste great and kids don’t mind at all.

Common Mistakes to Avoid

A little planning saves time and stress. Knowing what trips people up lets you skip wasted effort and cleanup — and keeps kids happy at snack time.

###Mistake 1: Letting the caramel bubble

If the condensed milk mixture boils, it can stick and become grainy. Keep the heat low and stir often so you don’t need a big scrub afterward.

###Mistake 2: Topping while the filling is hot

Adding chocolate before the caramel layer cools leads to mixing layers instead of a clean top. Cool fully (or chill briefly) before pouring melted chocolate.

###Mistake 3: Cutting too soon or without a warm knife

Cutting while the chocolate and caramel are still soft causes messy pieces and extra cleanup. Use a warm, dry knife and wipe it between cuts for neat squares.

Serving Suggestions for Millionaires Shortbread with Mini Eggs

A little thought on serving makes this treat feel special without extra work. These ideas are quick, kid-approved, and require minimal prep.

I like to keep serving simple so families can enjoy dessert fast and fuss-free.

Kid-friendly sides

Serve with a small bowl of fresh fruit — sliced apples or grapes — for a little balance and to please picky eaters who want something fresh alongside the sweet.

Easy add-ons

Pair slices with a scoop of vanilla ice cream or a dollop of whipped cream for an easy “dessert plate” that looks and feels special with almost no extra effort.

Minimal prep

Place squares on a platter and let kids pick their favorites. For parties, scatter extra Mini Eggs or chopped nuts on the platter so little hands can customize each piece.

Conclusion

I promise this Millionaires Shortbread with Mini Eggs saves time and energy while staying flexible for picky eaters and real-life family schedules — it’s quick to make, forgiving if you rush, and reliably delicious. If you want inspiration from another baker’s version or a festive twist to try later, I like this take from Mini Egg Millionaires Shortbread! – Jane’s Patisserie, which offers ideas you can borrow for parties and holidays.

FAQs About Millionaires Shortbread with Mini Eggs

Q1: How long does Millionaires Shortbread with Mini Eggs take to make?
A1: From start to finish, expect about 40–60 minutes including baking and cooling time if you let it set at room temperature. If you chill it in the fridge to speed things up, you can serve it in as little as 30–40 minutes. I usually plan 45 minutes so I’m not rushed.

Q2: How should I store leftover Millionaires Shortbread with Mini Eggs?
A2: Keep leftovers in an airtight container at room temperature for 2–3 days. If your house is warm, store in the fridge for up to a week. Bring to room temperature before serving so the chocolate is easier to cut and tastes better.

Q3: Can I make Millionaires Shortbread with Mini Eggs ahead for a party?
A3: Yes — it’s great as a make-ahead dessert. Make it up to 48 hours in advance and store chilled. For best texture, take it out 20–30 minutes before serving so the chocolate softens slightly.

Q4: How do I make Millionaires Shortbread with Mini Eggs more kid-friendly?
A4: Kids love colorful toppings, so add extra Mini Eggs or swap for M&M’s. You can also use all milk chocolate if that’s what your kids prefer. Let them help press the base or scatter the Mini Eggs — it’s quick and they’ll be proud to serve it.

Q5: Can I cut down on sugar or make a lighter Millionaires Shortbread with Mini Eggs?
A5: The condensed milk and chocolate are the main sweet elements, so fully reducing sugar changes the texture. For a lighter feel, use slightly less milk chocolate or use dark chocolate for part of the topping and serve smaller squares. You can also pair each piece with fresh fruit to balance sweetness. If you’re exploring lower-sugar treats, I sometimes alternate with other recipes like small, lighter bakes to keep variety without sacrificing ease, and I’ll pull those out when I want something less rich.