Mini Egg Salted Caramel Shortbread

Mini Egg Salted Caramel Shortbread

Makes about 15  squares

The crowd have gone wild for this one because this Easter version of Caramel Shortbread is just egg-pic! It’s also known as Millionaire’s Shortbread and I’m guessing that’s because it tastes a million dollars!  I actually made this last year, but it was so delicious I ate it without blogging it which is a very rare occurrence (not the eating, but the not blogging!) Very rare indeed! Plus it’s so delicious, we’re still talking about it one year later, so here it is complete with traditional instructions and the Thermomix conversion. Although this recipe has a few different steps, it’s super easy to make and the hardest part is simply waiting for the thing to set so that everybunny can dive in! 

Mini Egg Caramel Shortbread

Ingredients 

FOR THE BASE

150g butter, softened

75g caster sugar

225g plain flour

FOR THE SALTED CARAMEL

150ml double cream

100g brown sugar

30g butter

generous pinch of sea salt

FOR THE TOPPING

200g milk or white chocolate

1 x 125g bag of Mini Eggs

Mini Egg Caramel Shortbread

How to – Traditional

TO MAKE THE BASE

  1. Heat oven to 180C / 160C fan-forced. Grease a  18cm x 22cm pan and line with baking paper so that the paper just hangs out over the side. (This will make it much easier to remove the slice later!)
  2. In a medium sized bowl, beat the butter and sugar until pale.
  3. Sift in the flour and mix gently until combined.
  4. Press the dough into the prepared pan smoothing the top with a wooden spoon.
  5. Bake for about 30 minutes until the slice is light golden brown, slightly firm to the touch and starting to pull away from the sides of the pan. Leave to cool.

TO MAKE THE CARAMEL SAUCE

  1. Put the cream, butter and sugar in a pan, stir and heat gently until the sugar has dissolved and the butter has melted.
  2. Bring the mixture to the boil and simmer for a couple of minutes until the caramel starts to thicken. Add the salt.
  3. Allow the caramel to stand for 5-10 minutes at room temperature to thicken.
  4. Pour the salted caramel over the cooled biscuit base and pop into the fridge for about 20 minutes.
  5. Remove a handful of mini eggs for decorating, and using a rolling pin, crush the  remaining mini eggs in a resealable bag. Sprinkle half of the crushed eggs over the caramel.

FOR THE CHOCOLATE TOPPING

  1. Melt the chocolate on a low heat in the microwave in 30 second bursts, stirring each time. Leave the chocolate to cool ever so slightly and then pour over the salted caramel and crushed mini eggs.
  2. Sprinkle with the remaining crushed mini eggs and pop the slice back into the fridge for another 5 minutes.
  3. Gently press the whole mini eggs into the chocolate topping. Leave in the fridge until ready to serve.

How to – Thermomix

TO MAKE THE BASE

  1. Heat oven to 180C / 160C fan-forced. Grease a  18cm x 22cm pan and line with baking paper so that the paper just hangs out over the side. (This will make it much easier to remove the slice later!)
  2. Add the flour, sugar and butter to the TM bowl and mix for 10 seconds  on speed 10.  Scrape down lid and sides.
  3. Set the dial to closed lid position and bring together for 10 seconds on interval speed.
  4. Press the dough into the prepared pan smoothing the top with a wooden spoon.
  5. Bake for about 30 minutes until the slice is light golden brown, slightly firm to the touch and starting to pull away from the sides of the pan. Leave to cool.

TO MAKE THE CARAMEL SAUCE

  1. Put the cream, butter and sugar into TM bowl. Remove MC from lid and place steaming basket over the hole in the lid instead.
  2. Heat for 10 minutes on Varoma speed 3.
  3. Transfer to a bowl, stir in the salt and allow the caramel to stand for 5-10 minutes at room temperature to thicken.
  4. Pour the salted caramel over the cooled biscuit base and pop into the fridge for about 20 minutes.
  5. Remove a handful of mini eggs for decorating, and using a rolling pin, crush the  remaining mini eggs in a resealable bag. Sprinkle half of the crushed eggs over the caramel.

FOR THE CHOCOLATE TOPPING

  1. Melt the chocolate on a low heat in the microwave in 30 second bursts, stirring each time. Leave the chocolate to cool ever so slightly and then pour over the salted caramel and crushed mini eggs.
  2. Sprinkle with the remaining crushed mini eggs and pop the slice back into the fridge for another 5 minutes.
  3. Gently press the whole mini eggs into the chocolate topping. Leave in the fridge until ready to serve.

Mini Egg Salted Caramel Shortbread pin