Easter millionaire’s shortbread recipe

Eggtastic millionaire’s shortbread

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Mitzie Wilson

Makes 24 pieces | prep 35 mins | total time 35 mins

This reinvented classic features sweet caramel on a crumbly biscuit base and is scattered with our favourite chocolate eggs

Ingredients

200g Belgian dark chocolate, about 70% cocoa solids
4 large Creme Eggs, Caramel Eggs, or Kinder Surprise egg (or a mixture of Mini Eggs) about 100g

Line a 20 x 30cm rectangular cake tin with baking paper. Preheat the oven to 180°C, fan 160°C, gas 4.
Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the flour until it forms a soft dough. Press into the tin, smoothing out with the back of a spoon, then bake for 25-30 minutes until pale golden. Leave to cool in the tin.
Put all the caramel filling ingredients into a large saucepan and place over a low heat. Stir continuously until the sugar has dissolved, then turn up the heat and allow the mixture to boil for about 5 minutes, stirring all the time or the mixture will catch and burn on the bottom of the pan. The mixture is ready when it turns a golden caramel colour and has thickened to a soft, fudgy consistency. Don’t worry too much about the exact consistency; it will set softly or more firmly depending on how long you cook it. Pour over the shortbread base and leave to set at room temperature for 30 minutes.
Break the chocolate into a bowl and melt in the microwave for 1-2 minutes. Spread evenly over the top of the caramel. Roughly chop the Creme Eggs and scatter over the top, along with the mini eggs. The Creme Eggs should melt slightly into the warm chocolate. Chill in the fridge for 1 hour or until set, then cut into squares to serve.

*Make sure your chosen decorative eggs are vegetarian, if required

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