Easter Chocolate Millionaires Shortbread!
Buttery Chocolate Shortbread, Homemade Caramel, Milk Chocolate, and Micro Mini Eggs make the most delicious Easter Chocolate Millionaires Shortbread!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 225 g Unsalted Butter
- 100 g Caster Sugar
- 265 g Plain Flour
- 50 g Cocoa Powder
- 200 g Unsalted Butter
- 3 tbsp Caster Sugar
- 4 tbsp Golden Syrup
- 397 g Condensed Milk
- 200 g Milk Chocolate
- 200 g Mini Eggs/Galaxy Eggs/Etc ((chopped))
Instructions
- 1
Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.
- 2
Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour and cocoa powder until a dough is formed.
- 3
Firmly press the mixture into the bottom of tin and bake in the oven for 25 minutes until dry looking on top!
- 4
Once baked, remove from the oven and leave to the side. In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
- 5
Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch.
- 6
BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back! The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
- 7
Pour the caramel onto the shortbread base and leave to set either in the fridge to be quicker, or on the side to be softer.
- 8
Once chilled/set, melt the chocolate and pour over the caramel – Sprinkle on some chopped up Easter decoration such as Mini Eggs.
- 9
Chill the Shortbread back in the fridge for another 1-2 hours until the Chocolate has gone hard**!
- 10
Chop your Shortbread into the separate pieces and enjoy!