Mini Egg Millionaire’s Shortbread. Our take on this lavish treat includes layers of a buttery shortcake with a hint of lemon and crunchy macadamia nuts, velvety dulce de leche and a decadent chocolate ganache. Finished off with salted macadamia nuts and crushed mini eggs.
With its luxurious layers of flavours and irresistible textures, these bars are the ultimate indulgence! This recipe yields 16 bars but will easily cut into 32 bars, an ideal size to tease your cravings!
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Ingredients
Shortbread Base
- Good quality unsalted butter
- Granulated sugar
- Lemon extract
- All-purpose flour
- Macadamia nuts
Dulce de Leche
- Unsalted butter
- Brown sugar
- Golden syrup
- Salt
- Sweetened condensed milk
- Pure vanilla extract
Ganache
- Bittersweet chocolate chips (60% cacao)
- Whipping cream (35% fat)
Topping
- Cadbury Mini Eggs
See recipe card for quantities.
Instructions
Preheat the oven to 350°F with a rack in the middle position.
Line an 8” x 8” square baking pan with parchment paper. (See notes)
Shortbread
Place the butter and sugar in a food processor and pulse until smooth and fluffy, scraping down the sides occasionally with a rubber spatula. Add the lemon extract and process to combine. Sift in the flour and pulse until it is combined and comes together to form a dough. Add in ½ cup of the chopped macadamia nuts and pulse to just combine.
Place the dough mixture into the lined baking pan. Use your hands to firmly press down the mixture. Then smooth slightly with the back of a flat 1 cup measure, if desired. Prick the shortbread with the tines of a fork, creating rows.
Place the shortbread in the oven and bake until light golden and firm, 30-35 minutes.
While the shortbread bakes, make the dulce de leche.
Dulce de Leche
Place the butter, sugar, syrup, salt, and condensed milk into a 2-qt saucier and heat over medium heat until melted, stirring often. Continue to simmer until the mixture has thickened and is golden, stirring constantly to prevent it from burning, 6 to 8 minutes.
For best results, use a candy thermometer. The dulce de leche is ready when the temperature reaches 225°F. Also, if you run a wooden spoon or silicone spatula down the middle of the dulce de leche, it should leave a clean trail along the bottom of the saucier. Remove from heat and whisk in the vanilla extract.
Pour the dulce de leche mixture over the shortbread and use a spatula to smooth it out evenly. Leave the banking pan on a cooling rack to cool completely.
Once the shortbread and dulce de leche have cooled, prepare the ganache.
Ganache
Place the chocolate chips in a heat resistant bowl. Then heat the whipping cream in a small saucepan, to just a simmer, stirring occasionally. As soon as the cream begins to simmer, remove from heat, and pour over chocolate chips. Gently stir to ensure that all the chocolate is covered.
Place a lid on the chocolate chips and let it sit for 5 minutes. Remove the lid and stir with a silicone spatula until the mixture is just smooth (try not to overmix).
Let the ganache sit at room temperature for 8 to 10 minutes before pouring it over the dulce de leche.
Toppings
Top with the remaining ½ cup of macadamia nuts and the crushed mini eggs.
Place in the refrigerator until completely set, at least 4 hours.
Slice and Serve
Store it in the fridge until about an hour before serving. Lift out the shortbread from the pan by holding the parchment. Cut into pieces and serve at room temperature.
Pro Tips:
- Prepare Ingredients in Advance: Ensure all ingredients are at room temperature before starting, especially the butter. This helps in achieving a smoother texture and better incorporation of ingredients.
- Line the Pan Properly: Use parchment paper to line the baking pan, allowing for easy removal of the bars once they are set. Make sure the paper hangs over the edges for easy lifting.
- Monitor Shortbread Baking: Keep a close eye on the shortbread while it bakes to prevent it from over-browning. It should be light golden and firm to the touch when done.
- Test Dulce de Leche Consistency: Use a candy thermometer to ensure the dulce de leche reaches the proper thickness. It should register around 225°F and leave a clean trail when a spoon is dragged through it.
- Handle Ganache with Care: Be gentle when mixing the ganache to avoid overmixing, which can cause it to become grainy. Let it sit for a few minutes before pouring it over the cooled shortbread and dulce de leche layers.
- Chill Thoroughly: Allow the bars to chill in the refrigerator for at least 4 hours, or until completely set. This ensures clean, neat slices when cutting.
- Serve at the Right Temperature: For the best texture and flavour, serve the bars at room temperature. Take them out of the refrigerator about an hour before serving to allow them to soften slightly.
Watch how this recipe was made here
Equipment Used
Cooked in my Hestan Culinary OvenBond Tri-ply 8″ x 8″ Square Baker using the Thomas Keller 2-Quart Saucier and Butter Warmer. Proud Hestan Culinary Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this Mini Egg Millionaire’s Shortbread recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
Mini Egg Millionaire’s Shortbread
Ingredients
Shortbread Base
- 1 cup good quality unsalted butter cubed and room temperature (or softened in a microwave)
- ½ cup granulated sugar blitzed in a food processor until very fine
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- 1 cup roasted & salted macadamia nuts chopped, divided
Dulce de Leche
- ½ cup unsalted butter
- ¼ cup brown sugar
- 2 tablespoons golden syrup
- pinch of salt
- 14 ounce can sweetened condensed milk
- 1 teaspoon quality pure vanilla extract
Ganache
- 8 oz bittersweet chocolate chips 60% cacao
- ½ cup whipping cream 35% fat
Toppings
- 3 ounces of Cadbury Mini Eggs crushed into large pieces
Instructions
- Preheat the oven to 350°F with a rack in the middle position.
- Line an 8” x 8” square baking pan with parchment paper. (See notes)
Shortbread
- Place the butter and sugar in a food processor and pulse until smooth and fluffy, scraping down the sides occasionally with a rubber spatula. Add the lemon extract and process to combine. Sift in the flour and pulse until it is combined and comes together to form a dough. Add in ½ cup of the chopped macadamia nuts and pulse to just combine.
- Place the dough mixture into the lined baking pan. Use your hands to firmly press down the mixture. Then smooth slightly with the back of a flat 1 cup measure, if desired. Prick the shortbread with the tines of a fork, creating rows.
- Place the shortbread in the oven and bake until light golden and firm, 30-35 minutes.
- While the shortbread bakes, make the dulce de leche.
Dulce de Leche
- Place the butter, sugar, syrup, salt, and condensed milk into a 2-qt saucier and heat over medium heat until melted, stirring often. Continue to simmer until the mixture has thickened and is golden, stirring constantly to prevent it from burning, 6 to 8 minutes.
- For best results, use a candy thermometer. The dulce de leche is ready when the temperature reaches 225°F. Also, if you run a wooden spoon or silicone spatula down the middle of the dulce de leche, it should leave a clean trail along the bottom of the saucier. Remove from heat and whisk in the vanilla extract.
- Pour the dulce de leche mixture over the shortbread and use a spatula to smooth it out evenly. Leave the banking pan on a cooling rack to cool completely.
- Once the shortbread and dulce de leche have cooled, prepare the ganache.
Ganache
- Place the chocolate chips in a heat resistant bowl. Then heat the whipping cream in a small saucepan, to just a simmer, stirring occasionally. As soon as the cream begins to simmer, remove from heat, and pour over chocolate chips. Gently stir to ensure that all the chocolate is covered.
- Place a lid on the chocolate chips and let it sit for 5 minutes. Remove the lid and stir with a silicone spatula until the mixture is just smooth (try not to overmix).
- Let the ganache sit at room temperature for 8 to 10 minutes before pouring it over the dulce de leche.
- Top with the remaining ½ cup of macadamia nuts and the crushed mini eggs.
- Place in the refrigerator until completely set, at least 4 hours.
Slice and Serve
- Store it in the fridge until about an hour before serving. Lift out the shortbread from the pan by holding the parchment. Cut into pieces and serve at room temperature.
- Please take 5 seconds to rate this recipe below. We would greatly appreciate it!
Video
Notes
- Prepare Ingredients in Advance: Ensure all ingredients are at room temperature before starting, especially the butter. This helps in achieving a smoother texture and better incorporation of ingredients.
- Line the Pan Properly: Use parchment paper to line the baking pan, allowing for easy removal of the bars once they are set. Make sure the paper hangs over the edges for easy lifting.
- Monitor Shortbread Baking: Keep a close eye on the shortbread while it bakes to prevent it from over-browning. It should be light golden and firm to the touch when done.
- Test Dulce de Leche Consistency: Use a candy thermometer to ensure the dulce de leche reaches the proper thickness. It should register around 225°F and leave a clean trail when a spoon is dragged through it.
- Handle Ganache with Care: Be gentle when mixing the ganache to avoid overmixing, which can cause it to become grainy. Let it sit for a few minutes before pouring it over the cooled shortbread and dulce de leche layers.
- Chill Thoroughly: Allow the bars to chill in the refrigerator for at least 4 hours, or until completely set. This ensures clean, neat slices when cutting.
- Serve at the Right Temperature: For the best texture and flavour, serve the bars at room temperature. Take them out of the refrigerator about an hour before serving to allow them to soften slightly.
So perfect for Easter and spring. Will make again!
Hi Shanley,
We are so glad you enjoyed them!
Have an awesome day!
Elaine & James