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!!
How to make Creme Egg Millionaire's Shortbread...
To make the shortbread I mixed the butter and sugar together, then added the plain flour and formed a rough dough. I arranged the halved mini creme eggs in the bottom of my lined tin.
Then using my fingers I pressed the dough over and in between them and baked it for 25 minutes.
For the caramel layer I melted butter, sugar, golden syrup and condensed milk together in a pan on a low heat. Then I boiled it for around 6 minutes, stirring it constantly, until it was dark golden and thick. I poured the caramel over the shortbread and put it in the fridge to set.
Once the caramel was set, I poured 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.
How do you cut millionaire's shortbread neatly?
To cut millionaire’s shortbread into neat slices, it is best to do this when it is at room temperature. If you do it straight from the fridge, the chocolate on top could crack, and will be quite solid so will press into the caramel causing it to oooze out. At room temperature, and using a large sharp knife (ideally a knife that is bigger in length than the length of the shortbread), and gently cutting through works well for me.
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!!
Tips for making the Creme Egg Millionaire's Shortbread:
- I used a mix of milk and dark chocolate for the chocolate layer, you could use all dark chocolate, all milk chocolate or even white chocolate too!
- I used granulated sugar for the caramel, but you can also use caster sugar.
- 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 below). 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!
Recommended equipment & ingredients*
|8″ Square tin||Mixing bowls||Cooling rack|
|Kitchen scales||Creme Eggs||Golden syrup|
|Dark chocolate||Mini Creme Eggs|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Creme Egg recipes...
|Creme Egg Cupcakes||Creme Egg Trifle||Easter Rocky Road|
|Creme Egg Brownies||Creme Egg Chocolate Cake||Creme Egg Cheesecake|
|Creme Egg Drip Cake|
Creme Egg Millionaire's Shortbread
For the shortbread
- 200 g Butter
- 80 g Caster sugar
- 225 g Plain flour
- 9 Mini Creme Eggs cut in half
For the caramel
- 170 g Butter
- 75 g Granulated sugar
- 80 g Golden syrup
- 397 g Condensed milk
- 100 g Dark chocolate
- 125 g Milk chocolate
- 7 Mini Creme Eggs cut in half
- 5 Creme Eggs cut in half
- Sprinkles optional
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a 8" square tin with greaseproof paper. I grease the tin first with a little butter to help the paper stick to it
- To make the shortbread biscuit base mix the caster sugar and butter together into a bowl until creamy, using a spoon or an electric mixer if you have one
- Add the plain flour and mix in until a dough forms
- Arrange the halved mini creme eggs in the bottom of the lined tin, press the shortbread base down with your fingers over and in between them until compact and even
- Bake the shortbread biscuit base for 20-25 minutes, until lighty golden, then leave to cool fully in the tin
- To make the caramel, put all of the ingredients into a pan on a low heat and stir until everything is melted together
- Bring the mixture to the boil, stirring continuously, and let it boil for 5-7 minutes until thick and golden (I boiled mine for 6 minutes)
- Take the mixture off the heat, then pour the caramel over the top of the shortbread base
- Put into the fridge to set for at least 2 hours, or overnight if you prefer
- Melt the chocolate in the microwave. Break into pieces and put in a microwave safe bowl. Blast for 30 seconds, then stir, then blast in 10 second intervals stirring between each one until melted
- Pour the chocolate over the caramel and smooth it out, tap the tin onto your work surface a few times to remove any air bubbles and to create an even surface
- Press the creme egg and mini creme egg halves into the chocolate and add sprinkles if using
- You can set the chocolate in the fridge for a quicker result, or leave at room temperature to set
- It is best to slice this shortbread at room temperature to avoid cracking the chocolate top, remove the millionaire's shortbread from the tin and remove the baking paper. Slice carefully using a large sharp knife, it helps if the length of the knife is longer than the shortbread
- Store any leftovers in an airtight container, kept in the fridge it will last for 2 weeks
NB. This post is not in any way sponsored by Creme Eggs – I just love their product!
If you like this, check out more of my Millionaire Shortbread recipes!
Or you might like more of my Easter recipes!
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