Easter is definitely a season all about chocolate! If you’ve eaten your fair share this month and still have leftovers don’t worry. We’ve created a mouth-watering recipe to use up the rest of your chocolate eggs. It’s sure to go down a treat with all the family, and making it is guaranteed fun for the kids!
00:00:01 Music playing in the background throughout the video
00:00:01 On screen: Easter Egg
00:00:02 On screen: Butter and sugar poured into bowl
00:00:04 On screen: Whisking butter and sugar
00:00:07 On screen: Flour put through sieve into bowl
00:00:10 On screen: Cocoa powder added into bowel
00:00:12 On screen: Pieces of chocolate added into bowl
00:00:16 On screen: Electric whisk used to blend ingredients together
00:00:21 On screen: Mixture put into prepared tin and spread out flat
00:00:25 On screen: Condensed milk poured into large pot
00:00:26 On screen: Butter and brown sugar added to condensed milk in pot and mixed together
00:00:32 On screen: Caramel mixture poured into shortbread mix and spread across evenly
00:00:36 On screen: Pieces of leftover Easter egg are put into bowel
00:00:38 On screen: Easter egg chocolate melted and stirred by spoon
00:00:42 On screen: Chocolate poured over previously prepared caramel and shortbread mix, spread evenly
00:00:48 On screen: Small chocolate eggs are placed throughout on top of the chocolate
00:00:52 On screen: Finishes easter egg - Millionaire shortbread recipe
00:00:58 Video ends
Hop down to start baking this delicious recipe yourself!
Makes 9 large or 16 small
For the shortbread
- 175g butter, softened
- 85g caster sugar
- 200g plain flour
- 2tbsp cocoa powder
- 100g leftover Easter chocolate, roughly chopped
For the caramel
- 397g tin condensed milk
- 50g butter
- 50g light brown sugar
- 200g leftover Easter chocolate, melted
- 150g mini eggs, crushed
- 10 mini creme eggs, halved
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 20cm square tin with non-stick parchment paper.
- First, make the shortbread base. In a large bowl, beat together the butter and sugar until light and fluffy. Add the flour, cocoa and chopped Easter eggs, mix until a dough is formed.
- Pour into the prepared tin, pushing it down into the corners and spreading out flat. Bake for 20-25 minutes. Allow to cool.
- To make the caramel, put the condensed milk, butter and brown sugar into a large pot over a low heat. Stir until sugar has dissolved.
- Bring the caramel to the boil, stirring continuously. Reduce the heat to a simmer and continue to stir. Allow to cook for 5-10 minutes or until the mix has thickened.
- Pour the caramel on the shortbread base and allow to cool.
- Melt your chocolate Easter eggs. Once the caramel has cooled, pour the chocolate over the caramel. Sprinkle on some crushed mini eggs and some mini creme egg halves. Allow to set in the fridge before cutting into squares.
There you have it, a delicious leftover Easter egg recipe! If you’re looking for more ways to entertain little ones over the Easter break, check out our five fun and creative Easter activities for kids.
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