Mini Egg Millionaire's Shortbread

I found this recipe for Mini Egg Millionaire's Shortbread on a blog called Jane's Patisserie. My sister had asked me to make them by tagging me in a video on the Jane's Patisserie Facebook page. Last Easter I made some Mini Egg Cupcakes which didn't turn out as well as I'd hoped and I was looking for some inspiration for what to make this year. I love Mini Eggs so this seemed like the perfect recipe to try. I'd never made Millionaire's Shortbread or even caramel before, so what you're witnessing here is my first attempt!

Shortbread Ingredients:

200g – Unsalted Butter

100g – Caster Sugar

275g – Plain Flour

Mix together the butter and sugar until creamy, then add in the flour and beat the mixture until a biscuit dough has formed. Then simply place the dough into a lined, square baking tin that is deep enough to hold all three elements of the Millionaire's Shortbread. Press the dough down using your hands so that it covers the base of the tin. Bake for approximately 25 minutes or until a light golden brown. Once the biscuit base is cooked, keep it in the tin to cool whilst you make your caramel.

Caramel Ingredients:

200g – Unsalted Butter

3 tbsp – Caster Sugar

4 tbsp – Golden Syrup

397g – Condensed Milk

Add all of the caramel ingredients into a saucepan and simmer on a medium heat until all of the ingredients melt, get thicker and turn slightly darker in colour. In my experience this took longer than I expected and longer than the recipe I was following stated, so don't worry if it's not thickening straight away. Mine took about 12 minutes. Once the caramel is done, pour it over your biscuit base and cool in the fridge until it is fully set, for me this took around 2 hours.

Finishing Touches:

300g – Chocolate

Mini Eggs

Finally all that's left to do it to melt all of the chocolate in the microwave and to crush some Mini Eggs (I did this using the back of a knife). Once you've done this, pour the melted chocolate on top of the set caramel, sprinkle on the crushed Mini Eggs and cool for a few hours until the chocolate has fully hardened.

Let me know if you decide to give this recipe a go or what you made this Easter. I know it's probably quite late to be posting an Easter recipe. I assume most of you have already planned or even baked your creations by now but if you have any leftover chocolate or Mini Eggs, give this a go as it truly is delicious and easier to bake than it initially seems. When following the recipe I decided to skip the step of adding Mini Eggs into the shortbread base in order to save more Mini Eggs for the top, I also couldn't get my hands on any Cadbury Mini Eggs so I bought some from a Pick 'n' Mix stand instead, which probably ended up being cheaper in the long run and is also a useful tip if you fancy some Mini Eggs all year round.