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Millionaire's Shortbread with Cadbury's Créme Eggs

Published: Updated:

1 Reviews

Total Time
1h 15m
Prep Time
35m
Bake Time
40m
Serves 24
Serves 24
easy
Easy

About our Cadbury's Créme Eggs Millionaire Shortbread:

Millionaire's Shortbread is a timeless classic British treat, combining a layer of buttery shortbread with a thick layer of caramel, topped with a rich layer of chocolate. This version is the ultimate addition to any Easter teatime table. 

Top this bake with Cadbury's Mini Créme Eggs to make an indulgent Easter tray bake. You can also use full-size Créme Eggs if you want to win over any chocoholics who might be visiting. 

9 ingredients7 steps

    Method

    1. Step 1

      Heat the oven to 160'c (fan 140'c, gas mark 3). Line a 20cm x 23cm tin with baking paper, making sure the paper overhangs slightly so it's easier to remove the finished cake.

    2. Step 2

      For the shortbread layer, place the sugar, butter and flours into a food processor. Whizz until a soft dough is made. Spoon the dough into the prepared tin and lightly press to form a smooth base.

    3. Step 3

      Chill for about 20 minutes and then bake for 35 minutes or until golden. Leave to cool.

    4. Step 4

      To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.

    5. Step 5

      Bubble and stir the mixture gently for 5 to 8 minutes, until you get a thick and fudge-like mix. Pour over the cold shortbread in an even layer. Leave to cool.

    6. Step 6

      Once the caramel has cooled, chop the chocolate and place in a bowl suspended over a pan of simmering water. Do not let the water touch the bottom of the pan as this can cause the chocolate to burn. Stir the chocolate until melted.

      Once it has totally melted, pour it over the cooled caramel and then place Cadbury's Creme Eggs into the chocolate. You can use as many as you like! Allow it to set at room temperature.

    7. Step 7

      When it's ready to serve, remove it from the tin using the paper to help. Cut it into little squares (or big ones if you're feeling naughty).

    Ingredients

    • For the Shortbread

      • 50gBillington's Unrefined Golden Caster Sugar 
      • 250gAllinson's Plain White Flour 
      • 150gUnsalted butter (softened) 
    • For the Caramel

      • 175gUnsalted butter (softened) 
      • 175gBillington's Unrefined Golden Caster Sugar 
      • 4 tbspSilver Spoon Golden Syrup 
      • 400mlCondensed milk 
    • For the Topping

      • 300gDark chocolate 
      • 1 packetEggs (Cadbury's Mini Creme Eggs) 

    Utensils

    • 20cm x 23cm tin
    • Baking paper
    • Food processor
    • Bowl
    • Saucepan

    Nutritional information per 59g serving

    • Energy 319cal
    • Fat 17g
    • of which Saturates 10g
    • Carbohydrates 38g
    • of which Sugars 30g
    • Protein 3.1g
    • Salt 0.07g

    1 Baker Ratings

    I love a twist, the caramel is so so good and the easter eggs on top worked really well!

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