Millionaires Shortbread with Mini Eggs
A quick and indulgent dessert that features a buttery biscuit base, caramel-like filling, and a colorful chocolate topping sprinkled with Mini Eggs.
Ingredients
Essentials
- 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
Optional Add-ons
- 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
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Grease and line an 8 x 8 inch baking dish.
- Crush the digestive biscuits in a zip-top bag or food processor. Mix the crumbs with melted butter, and press into the base of the prepared dish.
Caramel Layer
- In a saucepan, combine condensed milk and golden syrup. Warm over low heat, stirring often until smooth.
- Pour the caramel mixture over the biscuit base and spread evenly.
Baking
- Bake for 20–25 minutes until the filling is slightly set and golden at the edges.
Chocolate Topping
- Let the tray cool before adding the melted chocolate. Melt dark and milk chocolate and pour over the cooled caramel.
- Scatter Mini Eggs over the chocolate while it’s warm and let set either at room temperature or in the fridge for 30–60 minutes.
Cutting and Serving
- Once firm, lift from the tin, and cut into squares using a warm knife.
Notes
Store leftovers in an airtight container for up to 3 days at room temperature or a week in the fridge. For make-ahead, prepare up to 48 hours in advance.