Name: Creme Egg Millionaire's Shortbread
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Ingredients: 200 g Butter (softened, unsalted); 80 g Caster sugar; 225 g Plain flour; 9 Mini Creme Eggs (cut in half); 1/4 tsp Salt (optional); 170 g Butter (unsalted); 75 g Granulated sugar; 80 g Golden syrup; 397 g Condensed milk; 1 tsp Vanilla extract (optional); 100 g Dark chocolate; 125 g Milk chocolate; 7 Mini Creme Eggs (cut in half); 5 Creme Eggs (cut in half); Sprinkles (optional)

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This Creme Egg Millionaire's Shortbread is the ultimate Easter indulgence that you need to try! Millionaire's shortbread in general is amazing stuff - buttery biscuit base, gooey caramel centre and a layer of chocolate on top. For Easter I've added plenty of Creme Eggs, both mini ones and regular sized. Within the biscuit base are plenty of mini Creme Eggs, and on top of the chocolate layer are more, plus some big Creme Eggs too! Also known as a caramel slice, this tasty treat is utterly irresistable and goes down well with everyone in my experience. The combination of biscuit, caramel and chocolate just belong together and are so heavenly! And then Creme Eggs of course, they are one of the best Easter treats ever!!

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Ingredient Tips & Equipment Information

Make sure your butter is at room temperature before you start baking the shortbread.
I used unsalted butter for both the shortbread and caramel layers. You can use salted butter if you like, it won't make it taste salty, instead it will balance out the sweetness. However, I do prefer to use unsalted butter and add my own salt as then I can control the salt levels. You can also use a baking spread, but butter tastes much better in my opinion. It's not that baking spread tastes bad, just that real butter is richer and creamier.
You must use plain flour (also known as all purpose flour) for the shortbread, self raising flour will make the shortbread rise, which you don't want to happen.
You must use sweetened condensed milk for the caramel layer, evaporated milk will not work.
I use granulated sugar for the caramel layer, but caster sugar (also known as superfine sugar) works well too.
Golden syrup is sold all over the world, so check the international section in your supermarket if you’re not based in the UK. You can also buy it online from Amazon (see link in the recommend equipment and ingredient section). If you can’t get hold of it, light corn syrup is the closest thing to it. You can also use light brown sugar, your caramel will look different and have slightly different texture – but it will still be delicious! Check the recipe notes for details.
You can use any kind of chocolate for the topping. Milk chocolate is the traditional option, but dark and white chocolate work well too. Pick any chocolate that is good quality and that you like the taste of, I'd advise avoiding cooking or baking chocolate as it doesn't taste great.
For more answers to Millionaire's Shortbread questions, check out my original Millionaire's Shortbread recipe!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Creme Egg Millionaire's Shortbread

To make the shortbread, mix the butter and sugar together, then add the plain flour and form a rough dough. Arrange the halved mini creme eggs in the bottom of a lined tin.

Then use your fingers to press the dough over and in between them and bake it for 25 minutes.

For the caramel layer, melt butter, sugar, golden syrup and condensed milk together in a pan on a low heat. Then boil it for around 6 minutes on a gas hob (or simmer for 10-12 minutes on an induction hob), stirring it constantly, until it is dark golden and thick. Pour the caramel over the shortbread and put it in the fridge to set.

Once the caramel is set, pour a mix of melted dark and milk chocolate over the top and decorated with mini creme eggs and regular creme eggs cut in half, plus some sprinkles.

For the full recipe with measurements, head to the recipe card at the end of this post.

How do you cut millionaire's shortbread neatly?

This can be one of the most daunting parts of this bake! But I am here to help! The best way I've found to slice it is to firstly make sure that the chocolate has fully set and that it is at room temperature. If the millionaire's shortbread is cold, the chocolate is very likely to crack as you slice it. Secondly, use a very sharp knife that is longer than the shortbread. This means you can slice through it in one motion. If you like you can gently score the chocolate on top to work out the sizes of the squares first. Then, with an even pressure, gently rocking and sawing the knife, push the knife slowly through the chocolate, caramel and shortbread. It's as simple as that! Don't worry if they are not perfectly neat if it's the first time making this recipe, as with everything, practice makes perfect. Sounds like a good reason to make a few more batches right?!

How do you cut Creme Eggs in half?

The best way to do this is to use a large sharp knife, find the seal where the two halves of egg have been stuck together (sometimes there is a slight crack that can start of your cut), and saw the knife through the chocolate. Try not to just push down, as this can crack the chocolate. It is very likely that you won’t get perfect halves for all of your eggs, but you can still use them as they are pushed down into the chocolate which holds the half together (and the millionaire's shortbread will get chopped into slices anyway). Or you can just eat them of course!!

What size tin do you need for this recipe?

This recipe is for an 8" or 20cm square tin, it need to have deep sides, at least 2". If you want to use a 9" or 23cm square tin, I would recommend increasing the ingredient amounts by 25%.

What is the best way to line the tin?

I find that greasing the tin very lightly, only just enough to help the baking paper stick to it, then lining with non stick baking paper is the best way to ensure you can remove this bake easily from the tin. You should also leave an overhang of baking paper, about 1" taller than the tin. This is so you can grasp it to pull the shortbread out of the tin.

Do you need an electric mixer to make this recipe?

While it is easier to make the shortbread base in an electric stand mixer with the paddle attachment, you can absolutely make it by hand with a wooden spoon and some elbow grease! For the caramel layer and chocolate layer, no electric mixer is required.

How should it be stored and how long does it last for?

It can be stored at room temperature in an airtight container for 2 weeks (although it never lasts that long in my experience! It gets eaten up too fast!) If the caramel hasn't been boiled for long enough and is too soft, then you may need to store it in the fridge to firm it up.

Can you freeze Millionaire's Shortbread?

Yes! Wrap it well in cling film, or place in a freezer bag or tupperware container. It can be frozen for up to 3 months. It is bet freeze it sliced, then you can easily defrost a piece or two at a time. Place small squares of baking paper between each square to stop them from sticking together. Defrost at room temperature, I usually leave it on the kitchen counter for an hour or so.

Do you need a sugar or candy thermometer to make the caramel?

They can be helpful but it is not essential. I never use one, I go off of the amount of time the caramel has been boiling for and how it looks. I boil my caramel for around 6 minutes on a medium heat on a gas hob until it has thickened and darkened in colour. If you have an induction hob, I recommend simmering the caramel for 10-12 minutes. If you want to use a sugar or candy thermometer, you want the caramel to reach 107C/225F.

Can this recipe be made gluten free?

Yes! To make this recipe gluten free you will need to replace the plain flour in the shortbread with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. All of the other ingredients are gluten free. However, do check all the labels of everything you use in case of cross contamination.

Can this recipe be made dairy free?

To make this recipe dairy free, replace the butter in the shortbread and caramel with a dairy free version. I recommend a dairy free butter block, like Flora Plant or Stork Baking Block. You will also need to use a dairy free condensed milk, Carnation and Nature's Charm are brands I know of. Or you can try my Vegan Millionaire's Shortbread or Vegan Salted Caramel Millionaire's Shortbread recipes.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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