Easter Millionaire Shortbread Recipe

Hop down to start baking this delicious recipe yourself!

Recipe
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

To decorate

• 200g leftover Easter chocolate, melted
• 150g mini eggs, crushed
• 10 mini creme eggs, halved

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 20cm square tin with non-stick parchment paper.
2. 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. 
3. Pour into the prepared tin, pushing it down into the corners and spreading out flat. Bake for 20-25 minutes. Allow to cool. 
4. 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.
5. 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.
6. Pour the caramel on the shortbread base and allow to cool.
7. 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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