Layers of Buttery, Gooey, Cookie, Caramel and Chocolate Perfection | Mini Egg Millionaire Cookie Bars

Millionaire shortbreads have to be one of the best things you can make from the comfort of your home while simultaneously making you feel like you had a high end bakery experience.

Typically beginning with a shortbread cookie base, followed by a delicious homemade caramel layer and topped with a chocolate ganache, millionaire shortbreads really are one of the ultimate baking treats you can make. And an added bonus: the caramel is an easy version made with condensed milk and brown sugar (rather than the classic sugar in a pan with water that always burns!).

This recipe brings you an easter mini egg version, with a chocolate chip mini egg cookie base, that classic creamy caramel, a decadent milk chocolate ganache topped with, of course, more mini eggs :)

Not only is this dessert is truly full packed and easy to make, it will serve everyone at your next event (or satisfy that craving for something sweet and delicious ;).

🌸 Ingredients You’ll Need:

For Cookie Base

• 1/2 cup butter, room temp

• 1/3 cup brown sugar

• 1/4 cup white sugar

• 1 egg

• 1 tsp vanilla

• 1 tbsp cornstarch

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 200g mini eggs, roughly chopped

• 50g milk chocolate chips

For Caramel

• 1 can condensed milk (14 oz)

• 150g brown sugar

• 110g heavy cream

• 100g butter

• 18g (2 tbsp) corn syrup

• 1 tsp vanilla

For Chocolate Ganache Topping

• 278g milk chocolate (1 1/2 cups)

• 80g heavy cream (1/3 cup)

• 100g mini eggs, roughly chopped

🌻 Directions:

• 1. Make Cookie Base

  • Preheat oven to 325F

  • Prepare an 8x8 or 9x9 inch cake pan with parchment paper and lightly grease. Set aside

  • In a large bowl beat butter and sugars until light and fluffy.

  • While that is happening, in a separate bowl combin dr ingredients (flour, cornstarch, baking powder, baking soda and salt).

  • Once butter and sugars are creamed add egg and vanilla. Mix to combine.

  • Then add dry ingredients, mix until just combined and fold in mini eggs and milk chocolate chips.

  • Press cookie dough into the base of your prepared cookie pan evenly. Bake for 23 minutes and allow to cool.

• 2. Make Caramel

  • In a medium pot combine all your ingredients except vanilla.

  • Place over low-medium heat and bring to 225F, mixing consistently throughout.

  • Once it reaches 225F remove from heat, sir in vanilla then pour directly over cookie base.

  • Allow to come to room temp and set.

• 3. Make Ganache

  • Once caramel has set, make the ganache topping.

  • In a microwave safe bowl warm up heavy cream then add milk chocolate. Mix until chocolate is fully melted.

  • Then pour directly and evenly over the caramel. Sprinkle and top with mini eggs.

  • Allow to come to room temp then cover and place in fridge for atleast 2 hours. Then enjoy!