No Bake Mini Egg Millionaires Shortbread
16 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 420 g Digestives (crushed finely (I use a food processor))
- 220 g Butter (melted)
- 50 g Mini Eggs (chopped)
- 397 g Condensed Milk
- 90 g Unsalted Butter
- 100 g Light Brown Sugar
- 1 tsp Sea Salt
- 1 tbsp Golden Syrup
- 100 g Milk Chocolate (broken into pieces)
- 100 g Dark Chocolate (broken into pieces)
- 150 g Mini Eggs (halved)
Method
- Line a 20cm (8") square baking tin with baking paper.
- Place the crushed digestives, melted butter, and chopped mini eggs into a large bowl. Mix the ingredients together with a wooden spoon.
- Press the base layer into the square tin. Put the tin in the fridge.
- Place all of the ingredients for the salted caramel in a non stick pan. Stir constantly over a medium heat until the sugar dissolves.
- Turn the heat up to medium-high - stirring continuously until the mixture thickens and starts to bubble. To test if it's done, drop a teaspoon of caramel into a glass of ice cold water. If it forms a soft ball, it's ready.
- Pour the caramel over the base and leave to set for 1 hour atΒ room temperature.
- Place the milk chocolate and dark chocolate into a microwaveable bowl and heat in 20-second bursts until melted. Pour over the caramel layer, sprinkle over the mini eggs, and leave to set for at least 3 hours before slicing into bars.