Cadbury’s Creme Egg Millionaire Shortbread – the ultimate Easter tray bake! Shortbread base, caramel centre, milk chocolate topping with embedded Creme Eggs and white chocolate drizzle.
I spend so much time baking for other people, or making specific types of cakes or bakes that I want to try out, that believe it or not, my husband can sometimes end up missing out on his favourite bakes!
His absolute favourite that I’ve ever made is millionaire shortbread.
To be honest, I think part of the reason why he likes it so much is because I can take it or leave it, and my little boy is still a bit young for it, so he gets it all to himself! He doesn’t have to worry that if he blinks there won’t be any left.
After Christmas, Easter couldn’t come quick enough for me, I love baking with Cadbury’s creme eggs! I wish we could have them all year round!
So last week, I dedicated my time to making these Creme egg millionaire shortbread slices for my man, and I can tell you that there are none left, so they must have tasted as good as they look!
It’s so easy to make, and you can do it in stages so you can get other things done in between if you need to!
These Creme egg millionaire shortbread slices will need to be kept in the fridge because a melted version is nothing but a disastrous mess!
I’d recommend keeping the creme eggs in the fridge before use, as they are so much easier to cut and keep shape when you come to it.
As always, I also advise buying more than you need, as family members do tend to pinch them as they walk past… it’s to be expected, I mean who could blame them?
Here’s how I made my Creme Egg Millionaire Shortbread
*This post contains affiliate links
Ingredients (makes 9-12 slices)
9oz plain flour
2 1/2 oz caster sugar
1 tin condensed milk
5oz brown sugar
7oz cooking milk chocolate
4 oz white cooking chocolate
3 – 5 Cadbury’s creme eggs
orange food colouring gel
What you’ll need to make these Creme Egg Millionaire Shortbread Squares
9 inch square baking tin
To prepare, grease and line a baking tin and preheat oven to 180 degrees.
1. Firstly, place the plain flour, stork and caster sugar in a mixing bowl, and rub together with your fingers until a dough is formed.
2. Secondly, press the dough into the baking tin so that it fills all corners and filling the tin evenly.
3. Prick the top of the dough with a fork all over.
4. Place in the oven and bake for approximately 20 minutes or until golden on the edges.
5. Remove the tin from the oven and place on the side to cool.
1. Melt the butter in a saucepan slowly over a low heat on the hob.
Tip – use a good saucepan for this. It is very easy to burn caramel if you are not careful, and using a pan with thin metal can increase this risk.
2. Add the sugar and whisk until a sludge-like mix is formed.
3. Take the pan off the heat and add condensed milk.
4. Place the pan back on the heat and whisk continuously for approximately 10 minutes, or until the mixture has thickened.
Tip – don’t stop whisking until you take the pan off the heat, you don’t want the caramel sticking to the bottom of the pan. If you feel it is sticking at all, turn the heat down slightly.
5. Once the caramel is ready, pour over the top of your fully cooled shortbread base. Allow it to cover the whole area and every corner evenly.
6. Place it in the fridge to cool.
1. Melt the milk chocolate in a bowl over a pan of water, over a low heat on the hob and remove the caramel shortbread from the fridge.
2. Once fully melted, pour the chocolate over the top of the fully cooled caramel.
3. Immediately after, melt half of our white chocolate in the same way, and drizzle the white chocolate over the top of the milk chocolate using a spoon.
4. Immediately afterwards, melt the other half of the white chocolate with some orange food colouring and stir.
5. Drizzle the orange chocolate over the top of the other chocolate as you did previously.
6. Chop your creme eggs in half and place then into the chocolate. Place them where you expect the middle to be of each slice however you choose to cut them.
7. Once the chocolate is set enough to keep its shape but still soft, make your mark with a knife where you are going to cut.
8. Finally, when the chocolate is fully cooled and set, remove from the tin and cut into slices.
If you liked this Creme Egg Millionaire Shortbread recipe, you may also like my Creme egg Cake recipe. Click here to read it.