Description
This Pistachio Mini Egg Millionaire Shortbread is a decadent Easter treat made with a buttery shortbread base, creamy pistachio-studded caramel, and a marbled chocolate topping swirled with pastel colors and crushed mini eggs. It’s a show-stopping dessert perfect for spring celebrations.
Ingredients
Units
Scale
- 100g caster sugar
- 200g unsalted butter
- 275g plain flour
- 80g mini eggs, roughly chopped
- 175g unsalted butter
- 125g light brown sugar
- 60g golden syrup
- 375g condensed milk
- 100g pistachio kernels
- 200g milk chocolate
- 50g white chocolate + oil based pink food colouring
- 50g white chocolate + oil based purple food colouring
- 50g white chocolate
- 50g dark chocolate
- 80g mini eggs
- Flaky sea salt
Instructions
- Preheat the oven to 180°C (fan 160°C) and line a 9×9-inch square tin with baking paper.
- To make the shortbread base, cream together the butter and sugar until smooth and fluffy. Mix in the flour until a soft dough forms, then fold in the chopped Mini Eggs.
- Press the dough evenly into the lined tin and bake for 18–20 minutes, or until the top is just golden. Allow to cool completely in the tin.
- For the caramel, add the butter, brown sugar, golden syrup, and condensed milk to a saucepan. Place over medium heat and stir until melted.
- Once bubbling, whisk continuously for 7–8 minutes until thickened and golden. Keep whisking to avoid burning or lumps.
- Sprinkle chopped pistachios evenly over the cooled shortbread base. Pour the hot caramel over the top and smooth out. Chill in the fridge for at least 1 hour to set.
- Melt the milk chocolate and pour it over the chilled caramel layer.
- Colour two portions of white chocolate with pink and purple oil-based food colouring. Melt all coloured chocolate, the remaining white chocolate, and the dark chocolate.
- Add spoonfuls of each melted chocolate over the milk chocolate layer. Swirl together with a skewer or knife to create a marble pattern.
- Scatter over crushed Mini Eggs and a pinch of flaky sea salt. Let the chocolate set at room temperature or in the fridge before slicing into squares.
Notes
- Use oil-based food colouring to prevent the chocolate from seizing.
- Allow the caramel to cool slightly before pouring to avoid melting the shortbread.
- Store in an airtight container in the fridge for up to 5 days.
- For clean slices, use a sharp knife warmed in hot water and wiped dry between cuts.
Nutrition
- Serving Size: 1 square
- Calories: 340
- Sugar: 27g
- Sodium: 70mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg