Pistachio Mini Egg Millionaire Shortbread

If Easter had a spirit dessert, this would be it. Imagine crumbly, buttery shortbread studded with crunchy mini eggs, topped with a thick layer of nutty pistachio caramel, and then crowned with a kaleidoscope of marbled chocolate. Add a sprinkle of flaky sea salt and extra Mini Eggs for good measure, and you’ve got yourself a treat that looks as good as it tastes.

It’s indulgent, it’s playful, and it’s the kind of bake that makes people stop mid-bite and say: “Wait… did you make this?!” Trust me, this is a showstopper.

Why You’ll Love This Recipe

Festive and Fun

Perfect for Easter celebrations—or honestly, any time you want something colorful, whimsical, and impressive.

Layers of Flavor

You’ve got buttery shortbread, chewy caramel, crunchy pistachios, smooth chocolate, and a little salty-sweet finish. Every bite is a party.

Customizable

Don’t like pistachios? Swap in hazelnuts, pecans, or even leave the nuts out entirely. Prefer dark chocolate? Go ahead—make it yours.

Showstopping Appearance

The marbled chocolate topping makes it look like you spent hours in the kitchen, when really, the process is surprisingly simple.

Crowd-Pleaser

It’s sweet, it’s crunchy, it’s chewy—it checks every box. Kids love the mini eggs, adults adore the pistachio twist.

Recipe Origin

Millionaire shortbread has been around for ages—basically the glow-up version of regular shortbread. Traditionally it’s layers of shortbread, caramel, and chocolate, but this version takes a playful detour. With pastel Mini Eggs and pistachios, it’s a celebration of springtime and indulgence all at once. Think of it as a cross between Easter candy and an elegant patisserie treat.

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Kitchen Tools You’ll Need

• 9×9-inch square baking tin
• Baking paper
• Mixing bowls
• Hand mixer or stand mixer
• Wooden spoon or spatula
• Saucepan
• Whisk
• Sharp knife (for slicing neat squares)

Chef’s Pro Tips for Perfect Results

• Line the tin well. Leave some baking paper overhang so you can lift the shortbread out easily.
• Whisk the caramel constantly. It thickens fast, and continuous stirring keeps it smooth and glossy.
• Use oil-based food coloring. Water-based will seize the chocolate, so oil-based is essential for that dreamy swirl.
• Cool completely before slicing. If you rush it, you’ll crack the chocolate instead of getting those clean layers.
• A sprinkle of salt is magic. Don’t skip it—it makes the sweet layers sing.

Ingredients in Pistachio Mini Egg Millionaire Shortbread

Here’s how each part comes together to make this masterpiece:

Shortbread

Caster Sugar: Adds sweetness while keeping the shortbread crisp.
Unsalted Butter: The rich, buttery base that holds everything together.
Plain Flour: The structure-giver that makes the dough soft yet crumbly.
Mini Eggs: Crushed into the dough, they give sweet pops of chocolatey crunch.

Caramel

Unsalted Butter: Helps create that silky-smooth texture.
Light Brown Sugar: Adds depth and a hint of molasses-like richness.
Golden Syrup: The sticky glue that keeps the caramel soft and chewy.
Condensed Milk: The creamy, indulgent backbone of the caramel.
Pistachios: Nutty, crunchy, and a gorgeous contrast to the sweet caramel.

Decoration

Milk Chocolate: The main topping layer—smooth and classic.
White Chocolate (Pink & Purple): Colored for a pretty, Easter-ready marble swirl.
Dark Chocolate: Adds balance and richness to the sweetness.
Mini Eggs: Crushed and scattered for crunch and color.
Flaky Sea Salt: Just a pinch, for that perfect sweet-salty finish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat the Oven: Heat oven to 180°C (160°C fan) and line your baking tin with parchment.

Make the Shortbread: Beat butter and sugar until creamy, then mix in flour to form a dough. Fold in chopped Mini Eggs.

Bake the Base: Press into the tin and bake until lightly golden (about 18–20 minutes). Let it cool completely.

Cook the Caramel: In a saucepan, melt butter, sugar, syrup, and condensed milk together. Whisk constantly for 7–8 minutes until thick, bubbling, and golden.

Layer with Pistachios: Scatter chopped pistachios over the cooled shortbread base, then pour over the hot caramel and spread evenly. Chill for 1 hour until set.

Melt the Chocolate: Melt milk chocolate and pour over the caramel.

Create the Marble Effect: Melt white chocolate (divide into three bowls: leave one plain, color one pink, one purple). Add spoonfuls of each onto the milk chocolate layer, then swirl with a skewer for a marbled look. Add dark chocolate in swirls too.

Finish with Toppings: Scatter crushed Mini Eggs and flaky salt on top. Let it set at room temp or in the fridge.

Slice and Serve: Lift from the tin and cut into neat squares (a hot knife helps!).

Nutrition Facts

Servings: 16 squares
Calories per serving: ~340–380
Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes

How to Serve Pistachio Mini Egg Millionaire Shortbread

• Festive Centerpiece: Stack on a cake stand for a showstopping Easter dessert table.
• Gift Idea: Wrap squares in cellophane bags with ribbon for edible gifts.
• With Coffee: The sweetness pairs beautifully with a strong cup of coffee or espresso.
• As a Dessert: Serve with a dollop of whipped cream for extra indulgence.

Make-Ahead and Storage Tips

• Make Ahead: You can bake the shortbread base a day ahead, then add the caramel and chocolate layers later.
• Storage: Store in an airtight container at room temp for up to 5 days.
• Fridge-Friendly: Keeps even longer in the fridge (about 1 week).
• Freezer: Freeze slices in a sealed container for up to 3 months. Thaw at room temp before serving.

Variations to Try

• Nut-Free: Skip pistachios or replace with sunflower seeds.
• Dark Chocolate Lovers: Swap milk chocolate for all dark chocolate for a richer, less sweet version.
• Different Candies: Try crushed Maltesers or Smarties instead of Mini Eggs.
• Nut Swap: Hazelnuts or pecans also work beautifully.

FAQ Section

Q1: Can I make this without Mini Eggs?
Yes! Use M&Ms or any candy-coated chocolate.

Q2: What if I don’t have golden syrup?
Use honey or corn syrup—it’ll still work.

Q3: Can I use salted butter?
Yes, just skip the added sea salt at the end.

Q4: Do I have to use pistachios?
Nope—try any nut you like, or leave them out entirely.

Q5: My caramel split—what happened?
This usually happens if the heat is too high or you stop whisking. Keep it low and steady.

Q6: Can I skip the marbled chocolate?
Of course! A simple milk chocolate layer works fine.

Q7: Can I double the recipe?
Yes, just use a larger tin and adjust baking time slightly.

Q8: Can I slice it while it’s warm?
No—wait until it’s fully set for neat slices.

Q9: Can kids help with this recipe?
Yes—kids love helping with the swirling chocolate step (just keep them away from the hot caramel!).

Q10: How do I get clean slices?
Use a sharp knife dipped in hot water, wiping between cuts.

Conclusion

This Pistachio Mini Egg Millionaire Shortbread is pure edible joy. With layers of buttery shortbread, nutty caramel, and swirly chocolate magic, it’s a bake that looks just as gorgeous as it tastes. Whether you’re serving it at Easter, gifting it to friends, or keeping a stash for yourself (no judgment!), it’s guaranteed to impress.

One bite in and you’ll see why this playful twist on a classic has “millionaire” status—it feels rich, indulgent, and totally worth it.

See how to bake these decadent pistachio and Mini Egg millionaire shortbreads: