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Millionaires shortbread with Creme Eggs (web)

Millionaire’s Shortbread with Cadbury’s Créme Eggs

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3.318 stars based on 22 ratings

Millionaire’s Shortbread is a timeless classic British treat. It combines a layer of shortbread with a thick layer of caramel and topped with a rich chocolate. This version then takes it to the next level! Top it with Cadbury’s Mini Créme Eggs to make the ultimate indulgent Easter tray bake. Millionaire’s Shortbread with Cadbury’s Mini Créme Eggs- you can use bigger eggs if you want.

Key Information

  • Prep:
  • Bake:
  • Serves:24
  • Skill level:easy

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For the Shortbread

For the Caramel

  • 175g 6¼ oz Butter (unsalted)
  • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4tbsp 4tbsp Golden syrup (we use Silver Spoon) Golden syrup
  • 400ml 13½ fl oz Condensed milk

For the Topping

  • 300g 10⅝ oz Dark chocolate
  • 1 1 Eggs Cadbury's Mini Creme Eggs x1 packet

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oven to 160’c (fan 140’c, gas mark 3). Line a 20cm x 23cm tin with baking paper, making sure the paper overhangs slightly so it’s easier to remove the finished cake.

    Ingredients for this step

  2. Classic mode Step 2

    For the shortbread layer, place the sugar, butter and flours into a food processor. Whizz until a soft dough is made. Spoon the dough into the prepared tin and lightly press to form a smooth base.

    Ingredients for this step

    • Flour
    • Butter
    • Sugar
  3. Classic mode Step 3

    Chill for about 20 minutes and then bake for 35 minutes or until golden. Leave to cool.

  4. Classic mode Step 4

    To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.

    Ingredients for this step

    • Butter
    • 4tbsp 4tbsp Golden syrup (we use Silver Spoon) Golden syrup
    • 400ml 13½ fl oz Condensed milk
  5. Classic mode Step 5

    Bubble and stir the mixture gently for 5 to 8 minutes, until you get a thick and fudge-like mix. Pour over the cold shortbread in an even layer. Leave to cool.

  6. Classic mode Step 6

    Once the caramel has cooled, chop the chocolate and place in a bowl suspended over a pan of simmering water. Do not let the water touch the bottom of the pan as this can cause the chocolate to burn. Stir the chocolate until melted.

    Once it has totally melted, pour it over the cooled caramel and then place Cadbury’s Creme Eggs into the chocolate. You can use as many as you like! Allow it to set at room temperature.

    Ingredients for this step

    • 1 1 Eggs Cadbury's Mini Creme Eggs x1 packet
    • 300g 10⅝ oz Dark chocolate
  7. Classic mode Step 7

    When it’s ready to serve, remove it from the tin using the paper to help. Cut it into little squares (or big ones if you’re feeling naughty).