Mini Egg Millionaire Shortbread

Ingredients

• For the Shortbread Layer
• Plain Flour (270g)
• Caster Sugar (100g)
• Butter (200g)
• For the Caramel Layer
• Butter (150g)
• Condensed Milk (397g - one tin)
• Soft Light Brown Sugar (150g)
• Vanilla Extract (1/2 teaspoon)
• For the Chocolate Mini Egg Layer
• Milk Chocolate (300g)
• Mini Eggs (200g)

Method

• For the Shortbread Layer

1. Line a 9"x9" baking tin. Heat your oven to 180°C (350°F) standard / 160°C (320°F) fan. Crush your mini eggs using a pestle and mortar or rolling pin, or chop them (carefully!) with a knife.
2. Mix the flour and sugar in a bowl, and then use your hands or a whisk or fork to mix in the butter until the ingredients are fully combined and a dough starts to form.
3. Press firmly and evenly in to the lined baking tin, and then cook for 20-25 minutes or until lightly golden.
4. Leave to cool (partly, if you're impatient) before proceeding to the caramel layer.

• For the Caramel Layer
1. Gently heat the sugar and butter in a non-stick sauce pan, stirring until melted together.
2. Add the condensed milk and bring to a rapid boil, stir continuously and do not take off the heat. Add the vanilla extract after 4 minutes, then continue for 1 additional minute.
3. Take off the heat and pour the mixture over the shortbread layer. (Gently shake the tin on a flat surface to get the caramel to level out evenly, if needed).
4. Chill in the fridge for 1 hour+.
• For the Chocolate Mini Egg Layer
1. Break the chocolate up in to small chunks and melt until smooth (be careful to not overheat the chocolate!).
2. Pour the chocolate on top of the caramel and then scatter on the crushed mini eggs. (Gently shake the tin on a flat surface to get the chocoalte to level out evenly, if needed)
3. Chill in the fridge until fully set before cutting in to pieces.

Notes

• - Once cooled, store the Mini Egg Millionaire Shortbread in an airtight container where they'll keep for 2 weeks.
• - The shortbread layer can be made by crushing 250g of shop bought shortbread biscuits and combining with 55g of melted butter.
• - If you'd prefer a softer caramel layer, reduce the boil time of the caramel to 2 minutes.
• - This recipe was updated on 19/03/2021 with new pictures, instructions, and ingredient quantities!