Millionaires Shortbread; Easter Edition

Now, these Easter Millionaires Shortbread might not win any Beauty Pageants; but in terms of taste, these fellas have scrumptious-ness signed, sealed and delivered straight to a kitchen near you.  

Just some of the words which sprang to mind whilst eating them; oozy, chewy, DELICIOUS.

Convinced? Fantastic, let's continue...

This recipe only requires a couple of hours, so it's perfect if you fancy a quick and indulgent Easter Treat. Be warned though, this recipe causes serious side effects of mouth-watering, so you better have your ingredients ready! 

Shortbread
150g Margarine
50g Caster sugar
160g Plain flour

Caramel

1 397g can condensed milk
150g  Margarine
150g Caster sugar

Chocolate Topping

100g Dark or plain chocolate chocolate
200g  Milk chocolate (choose your fave! I went for Galaxy)
3 Cadburys Creme Eggs (halved)
1 bag of Mini Eggs

Method

So your first job is to grease and line a square or rectangular baking tray, approx. 2 – 3 inches deep and preheat your oven at 180 °. Next you’re going to create your shortbread! Simply blitz the margarine and caster sugar in a mixer or by using a hand held electric whisk until you get a super soft mixture. Once you’ve achieved this, add the flour bit by bit and continue to mix until it forms a sticky, thick batter like consistency – this means it’s ready!

Take the batter and cover your lined baking tray with it, ensuring its spread out evenly and covering the entire base. Then pop it into your preheated oven for about 20-30 minutes or until it’s gone a lovely golden colour! Don’t be concerned if your batter still feels soft to the touch when you get it out of the oven – it will continue to cook in the baking tray and will harden up into a biscuit soon enough!

Whilst you’re letting the shortbread cool, it’s time to make the caramel! Chuck the whole can of condensed milk into the pan, adding the sugar and butter too and stir vigorously on a high heat so it doesn’t burn. After about 10 minutes you should see the mixture thicken and turn from pale yellow, to a lovely golden colour (it’ll taste divine too! Go on, straight out of the pan I dare you!) Take it off the heat and allow to cool for around 15 minutes, after this time your mixture should have turned into a lovely gooey mixture and ready to pour over your shortbread!

Once you’ve covered your shortbread with the caramel, leave to cool for approximately 30 minutes (I let mine cool near an open window to speed things along a little bit.) Then you’re going to melt all of your block chocolate either in the microwave or using the bamboree method and pour it all over the top of the caramel, making sure everything is covered.

Lastly, you’re going to take your Creme Egg halves and Mini Eggs and gently press them into the chocolate, making sure they’re embedded nicely – and you’re done!

All that’s left to do, is have them chill in the fridge for an hour or two and you are ready to chow down on some of the tastiest shortbread, even the Easter Bunny can’t deliver.

This stuff is seriously moreish so be sure to savour every bite – it won’t be around for long!

Happy Baking! xx