Lockdown Bakes: How To Make Mouthwatering Mini Egg Millionaires

Meet, the Mini Egg Chocolate Millionaires - also known as Easter Millionaires. A crumbly layer of buttery shortbread biscuit, topped with smooth and sticky caramel, followed by a thick layer of milk chocolate and those all important crispy eggs.

Trust us, these are so moreish and they couldn't be easier to make. If Mini Eggs aren't your thing, simply swap for something else. Try Creme Eggs, Malteser Bunnies or when it doubt, reach for the Biscoff.

Recipe

Ingredients

Shortbread base

- 150g unsalted butter

- 200g plain flour

- 75g caster sugar

- Pinch of salt

Caramel

- 1 tin of condensed milk

- 150g unsalted butter

- 100g light brown sugar

- Vanilla extract

Topping

- 200g milk chocolate

- Mini Eggs (or your chocolate of choice)

Method

- Preheat oven to 180C/160 fan/gas mark 4 and grease or line a deep square cake tin with baking paper.

- Cream together your butter and sugar, before sifting in the flour until the mix resembles breadcrumbs. Pour into the tin and press down firmly.

- Bake for 25-30 minutes until golden - but be extra careful not to burn! Once the biscuit base is cooked, leave to cool.

- For the caramel layer, add butter, sugar, pinch of salt and condensed milk to a saucepan and heat until melted. Turn up the heat and boil for five minutes or until thickened and slightly darker.

- Pour the caramel over the shortbread and leave to set in the fridge for an hour.

- Once the caramel is nearly set, melt your milk chocolate. Allow to cool a little, before pouring over your caramel layer.

- Smooth out, before adding your crushed Mini Eggs (or chocolate of choice) and pop back in the fridge for a couple of hours until set.

- Once it is fully set, cut into squares and enjoy!

Check out some of these delicious examples for some inspiration!