Millionaire Shortbread Easter Eggs

Millionaire Shortbread Easter Eggs

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These Millionaire Shortbread Easter Eggs look like breakfast, right? Egg-cept (see what I did there 😉 they’re loaded with salted caramel sauce and served with buttery shortbread dippers on the side!

Ever since I can remember, my mother made us homemade chocolate eggs for Easter. From bunnies to eggs, chickens to baskets, white chocolate, dark chocolate, filled, hollow – you name it, we got it. It’s what inspired me to create my DIY Chocolate Easter Egg Kits which you can purchase over on my shop. Once you’ve made your beautiful hollow Easter eggs filling them with salted caramel is a fun way to turn them into dessert.  

The luscious caramel sauce inside the Millionaire Shortbread Easter Eggs is made with Natura Sugars Soft Brown sugar which gives it a lovely fudgy flavour. The Natura Sugars Demerara Sugar and Golden Caster Sugar are the secret to the melt-in-the-mouth shortbread, which is possibly one of the most basic things to conjure up in the baking world. And the recipe is so easy to remember: One part sugar, two parts butter, three parts flour. Check out the recipe below or watch the video right at the end of the post. Also, don’t forget to subscribe to my YouTube channel here (it’s free and you’ll get a sneak peek at all my videos before anyone else does!

MILLIONAIRE’S SHORTBREAD EASTER EGGS
Makes 12

12 hollow medium-sized chocolate Easter Eggs (try and get ones with the best-quality chocolate you can find!)

SALTED CARAMEL FILLING
150g salted butter
150g Natura Sugars Soft Light Brown Sugar
150ml cream
40g The Kate Tin White Baking Chocolate, chopped

SHORTBREAD DIPPERS
200g salted butter, softened
100g Natura Sugars Demerara Icing Sugar, sifted
200g cake flour
100g cornflour
Natura Sugars Golden Caster Sugar, for sprinkling

Using a small sharp knife, cut the tops off the chocolate eggs (you can go ahead and eat the tops – we won’t be needing them). To make the salted caramel filling, place the butter and sugar in a saucepan and place over a low heat. Simmer for 8 minutes until the sugar caramelizes and just starts smoking. Add the cream gradually while whisking. Stir in the milk chocolate and whisk until smooth. Allow to cool completely. To make the shortbread, cream the butter and icing sugar until light and fluffy. Add the flour and cornflour and mix to form a soft dough. Press the shortbread into a greased and lined square 20cm baking tin. Prick the base with a fork and bake at 180 degrees Celsius for 15-20 minutes or until just golden brown. Sprinkle the shortbread with caster sugar as soon as it comes out the oven. Cut into fingers while still hot. To assemble, fill the chocolate eggs with the caramel sauce. Serve the eggs with a sprinkling of sea salt and the shortbread fingers.

Easter Rocky Road Chocolate Brownies

Easter Rocky Road Chocolate Brownies

Why eat your Easter eggs one at a time, when you can devour them all at the SAME time in one convenient block?

These dark chocolate brownies are topped with an Easter egg rocky road which I’ve crammed all my favourites into – those moreish white candy-coated chocolate eggs, marshmallow eggs, and my absolute favourite; mini speckled eggs (which I should seriously consider purchasing shares in). I’ve also added some Oreo’s for biscuity crunch but you can add your own favourites and turn them into your own Easter fantasy bars. Whether you’re making these FOR Easter to wow the kids (they’ll love you forever!) or AFTER Easter as a way to use up your leftover stash of chocolate (what does ‘leftover chocolate’ even MEAN?!), these brownies are so darn swoon-worthy they’ll become a family favourite. Put simply, they’re an Easter explosion of chocolate happiness in your mouth and you need to make them now!

Happy Easter!

Side note – imagine these bars crumbled up into vanilla ice cream?! Oh em geeee.

Easter Rocky Road Chocolate Brownies

Makes 12

200g The Kate Tin Dark Baking Chocolate, roughly chopped

150g unsalted butter, plus extra for greasing

2 tsp vanilla paste or extract

150g castor sugar

3 eggs, beaten

75g plain flour

2 tbsp The Kate Tin Cocoa Powder

1 tsp salt

Rocky road topping

50g butter

150g The Kate Tin Dark Baking Chocolate,

100g biscuits, crushed

50g marshmallow easter eggs, chopped

50g mini speckled eggs

50g White candy-coated chocolate eggs, cracked into pieces

Preheat the oven to 180C and grease a 20cm square baking tin and line the base with baking paper. Melt the chopped chocolate, butter and vanilla together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Remove from the heat and stir in the sugar, then leave to cool for a few minutes.  Beat in the eggs, then sift in the flour, cocoa and salt and fold in until the mixture is smooth and glossy. Pour the mixture into the prepared tin and level the top. Bake in the oven for 25 minutes or until the top starts to crack but the centre remains gooey.  Turn off the oven and leave the brownies inside for a further 5 minutes before removing. Leave to cool completely in the tin. Make the topping by melting the butter then add the dark chocolate and melt until smooth. Allow to cool then stir in the biscuits, marshmallows, speckled eggs and white eggs.

Chocolate Cinnamon Easter Bunny Milkshakes

Chocolate Cinnamon Easter Bunny Milkshakes

Chocolate Easter Bunnies were designed to be filled with something, in my opinion. And what better to fill them with than boozy milkshake! What a time to be alive. Obviously you could make these milkshakes kid friendly but either way, if you’re not a great baker, these would make a seriously cool dessert!

Chocolate Easter Cinnabunny Milkshakes

CHOCOLATE EASTER CINNABUNNY MILKSHAKES

Serves 4 EASY 15 mins

Recipe originally created for Food & Home Entertaining Magazine

 

375ml (1½ cups) milk

15ml (1 tbsp) brown sugar

2,5ml (½ tsp) cinnamon

125ml (½ cup) Kahlúa or cold espresso (for a non-alcoholic version)

4 x hollow chocolate Easter bunnies

 

In a small saucepan, combine the milk, brown sugar and cinnamon. Allow to heat up gently on a low heat to allow the sugar to dissolve and the cinnamon to. Remove from heat and refrigerate until chilled. Add the Kahlúa or cold espresso and stir. Heat up a sharp knife and cut the tops off the bunnies. Fill each bunny with the boozy cinnamon milk. Serve immediately.