Too many Easter eggs? Chocolate overload? I agree. It’s all very well wanting lots of chocolate eggs, but they go out of date pretty soon (seeing as they’ve been on the shelves since boxing day!) and there’s only so much sweet stuff you can eat over the bank holiday weekend. To help you out a little and to beat the back to work blues, I thought I’d come up with the perfect recipe which is delicious and will use up those chocolate eggs in no time!
What’s better than shortbread, gooey caramel, chocolate and your Easter goodies? Exactly, nothing! This is how to make the most mouthwatering mini egg millionaire’s shortbread.
What you will need for the base:
150g of butter
75g of caster sugar
200g of plain flour
What you will need for the caramel:
150ml of double cream
100g muscovado sugar
30g salted butter
A pinch of salt
For the topping:
200g of milk chocolate (I used 2 large Cadbury’s Easter eggs)
Preheat the oven to 180°C or gas mark 4 and line a deep edged baking tray with greaseproof paper
For the base, you need to beat butter and sugar together until it’s thoroughly mixed and turned into a pale shade. Sift the flour and continue mixing until thoroughly combined. Tip this crumbly mixture into the baking tray and back for 30 minutes or until golden, then leave to cool.
Now onto the caramel! Put the sugar, cream and butter into a pan and heat slowly, stirring until the sugar has dissolved and the butter has melted properly. Then bring the caramel to the boil and simmer for a couple of minutes to allow it to become thicker. If you’re wanted more of a salted caramel taste, then add your salt. Taste to test. (Of course!)
Pour your caramel over the cooled biscuit base and pop into the fridge for 10-20 minutes or until slightly set.
Crush mini eggs or any other chocolate of your choice with a rolling pin and sprinkle half over the salted caramel. This will make it hidden goodness and that extra bit tastier!
Melt your Easter eggs on a low heat in the microwave and add the cacao powder; then stir until fully melted. Leave it to cool slightly and then pour over the caramel. Sprinkle the rest of your decorations over the melted chocolate and place it back into the fridge for a half an hour, so it sets entirely. Keep in the fridge until ready to serve!
Simple and tastes as good as it looks. No one can ever resist that tempting gooey caramel and warm melted chocolate, not to mention a freshly cooked buttery biscuit base!