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These mini egg millionaires are packed with crushed mini eggs, gooey caramel, and a rich chocolate topping. A fun and easy Easter bake!
Why You’ll Love These Mini Egg Millionaires
If you’re after a showstopping Easter dessert that’s both chocolatey and caramelly, these mini egg millionaires are the ones for you.
They’re made with a soft, buttery shortbread base filled with crushed Mini Eggs, a thick homemade caramel, and a smooth milk chocolate topping.
Plus, they’re topped with even more mini eggs for that extra crunch and Easter finish.
What Makes This Recipe Special?
This recipe puts an Easter twist on a classic millionaire’s shortbread.
The base is soft and buttery, the caramel is thick and sweet with a hint of salt, and the chocolate layer gives it that final luxurious bite.
Adding crushed mini eggs throughout adds extra texture, colour, and flavour.
These are perfect for Easter parties, dessert tables, or gifting in little boxes.
Equipment You’ll Need
To make this recipe at home, here’s what you’ll need:
- Mixing bowls – For the shortbread dough and ingredients.
- Electric whisk or spoon – To cream the butter and sugar.
- Saucepan – For cooking the caramel.
- Spatula – For stirring the caramel and smoothing each layer.
- 8×8-inch square tin – Lined with non-stick baking paper.
- Sharp knife – To slice into clean squares once chilled.
- Baking paper – For easy removal of the brownies.
Why This Recipe Works So Well
- Layers of Texture: Buttery base, gooey caramel, and smooth chocolate.
- Packed with Mini Eggs: For extra flavour and crunch in every bite.
- Perfect Make-Ahead Option: Can be made in advance and kept in the fridge.
- Ideal for Sharing: Cut into 16 squares for an easy-to-serve dessert.
Ingredients for Mini Egg Millionaires
Base:
- 225g unsalted butter, softened (1 cup)
- 115g granulated sugar (½ cup + 1 tbsp)
- 320g plain flour (2½ cups)
- 80g mini eggs, crushed (½ cup)
Caramel:
- 1 tin (397g) condensed milk (14 oz)
- 90g unsalted butter (6 tbsp)
- 100g light brown sugar (½ cup)
- 1 tbsp golden syrup
- 1 tsp salt
Topping:
- 250g milk chocolate, melted (9 oz)
- 160g mini eggs (1 cup)
Tin Size: 8×8-inch (20x20cm)
How to Make Mini Egg Millionaires
Step 1: Make the Shortbread Base
Preheat your oven to 180C/160C fan and line your tin with non-stick baking paper.
In a large bowl, cream together the butter and sugar until pale and fluffy.
Add the flour and mix until a soft dough begins to form. Fold in the crushed mini eggs.
Press the dough evenly into the base of your prepared tin and smooth out with a spatula.
Bake for 20–25 minutes until the top is pale golden. The longer you bake it, the crunchier and more crumbly the base will be.
Let it cool fully in the tin.
Step 2: Make the Caramel
In a medium saucepan, combine the condensed milk, butter, light brown sugar, golden syrup, and salt.
Place over a medium heat, stirring constantly with a rubber spatula.
Keep stirring until the mix begins to bubble gently. This can take around 6–8 minutes.
Once it thickens and turns a deeper golden brown, test it by dropping a small ball into a bowl of cold water – it should form a soft ball that holds its shape.
Once it reaches that stage, pour it over the cooled shortbread and spread it out evenly.
Let it cool at room temperature for about 30 minutes, then pop it in the fridge to set for 1 hour.
Step 3: Add the Chocolate Layer
Melt the milk chocolate in a heatproof bowl in the microwave in 30-second bursts, or use the double boiler method.
To use a double boiler: Place a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until melted.
Pour the chocolate over the cooled caramel layer and smooth it out to the edges.
While still wet, top with whole or crushed mini eggs and gently press them into the chocolate.
Step 4: Chill and Slice
Place the tray back in the fridge for around 2 hours, or until completely set.
Once firm, lift the millionaire’s shortbread out of the tin and use a sharp knife to slice into squares. You can use a hot knife, or score it first to help stop the chocolate from cracking.
You can cut into 16 smaller pieces or 9 larger slices, depending on how many you’re serving.
Tips for the Best Mini Egg Millionaires
- Don’t Overbake the Base: This keeps the shortbread soft and buttery.
- Stir the Caramel Constantly: To prevent burning and ensure even cooking.
- Test the Caramel: Use the soft-ball method for the perfect texture.
- Chill Between Layers: Each layer needs time to set and cool properly.
Customisation Ideas
- Try white or dark chocolate for the top layer instead of milk chocolate.
- Add a teaspoon of vanilla extract to the caramel for extra depth.
- Sprinkle sea salt flakes on top for a sweet-salty contrast.
Serving Suggestions
- Serve alongside tea or coffee for an Easter afternoon snack.
- Add to a dessert board for a seasonal twist.
- Wrap in little bags for homemade Easter gifts.
Storage Tips
- Store in an airtight container in the fridge for up to 5 days.
- You can also freeze the bars for up to 2 months. Just defrost in the fridge overnight before serving. Please be warned that the mini eggs may lose their colour on top when doing this.
Watch My Step-by-Step Video
Want to see exactly how it’s done? Watch my full tutorial on the Fitwaffle Kitchen YouTube channel.
For more quick and delicious dessert recipes, follow me here:
Instagram: @fitwafflekitchen & @fitwaffle
TikTok: @fitwaffle
Pinterest: fitwaffle
More Easter Recipes to Try
If you loved these Mini Egg Millionaires, you’ll also enjoy these recipes from my website:
- Mini Egg Cookie Dough Bars – Soft, chewy, and loaded with mini eggs and chocolate chips.
- Thick NYC Mini Egg Cookies – Bakery-style cookies that are thick, gooey, and packed with Easter chocolate.
Mini Egg Millionaires
Ingredients
Base:
- 225 g unsalted butter softened (1 cup)
- 115 g granulated sugar ½ cup + 1 tbsp
- 320 g plain flour 2½ cups
- 80 g mini eggs crushed (½ cup)
Caramel:
- 1 tin 397g condensed milk (14 oz)
- 90 g unsalted butter 6 tbsp
- 100 g light brown sugar ½ cup
- 1 tbsp golden syrup
- 1 tsp salt
Topping:
- 250 g milk chocolate melted (9 oz)
- 160 g mini eggs 1 cup
Instructions
Step 1: Make the Shortbread Base
- Preheat your oven to 180C/160C fan and line your tin with non-stick baking paper.
- In a large bowl, cream together the butter and sugar until pale and fluffy.
- Add the flour and mix until a soft dough begins to form. Fold in the crushed mini eggs.
- Press the dough evenly into the base of your prepared tin and smooth out with a spatula.
- Bake for 20–25 minutes until the top is pale golden. The longer you bake it, the crunchier and more crumbly the base will be.
- Let it cool fully in the tin.
Step 2: Make the Caramel
- In a medium saucepan, combine the condensed milk, butter, light brown sugar, golden syrup, and salt.
- Place over a medium heat, stirring constantly with a rubber spatula.
- Keep stirring until the mix begins to bubble gently. This can take around 6–8 minutes.
- Once it thickens and turns a deeper golden brown, test it by dropping a small ball into a bowl of cold water – it should form a soft ball that holds its shape.
- Once it reaches that stage, pour it over the cooled shortbread and spread it out evenly.
- Let it cool at room temperature for about 30 minutes, then pop it in the fridge to set for 1 hour.
Step 3: Add the Chocolate Layer
- Melt the milk chocolate in a heatproof bowl in the microwave in 30-second bursts, or use the double boiler method.
- To use a double boiler: Place a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until melted.
- Pour the chocolate over the cooled caramel layer and smooth it out to the edges.
- While still wet, top with whole or crushed mini eggs and gently press them into the chocolate.
Step 4: Chill and Slice
- Place the tray back in the fridge for around 2 hours, or until completely set.
- Once firm, lift the millionaire’s shortbread out of the tin and use a sharp knife to slice into squares. You can use a hot knife, or score it first to help stop the chocolate from cracking.
- You can cut into 16 smaller pieces or 9 larger slices, depending on how many you’re serving.
