Mini Egg Millionaire’s Shortbread
Mini Egg Millionaire’s Shortbread. Our take on this lavish treat includes layers of a buttery shortcake with a hint of lemon and crunchy macadamia nuts, velvety dulce de leche and a decadent chocolate ganache. Finished off with salted macadamia nuts and crushed mini eggs. With its luxurious layers of flavours and irresistible textures, these bars are the ultimate indulgence! This recipe yields 16 bars but will easily cut into 32 bars, an ideal size to tease your cravings!
Ingredients
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1 cup good quality unsalted butter, cubed and room temperature (or softened in a microwave)
- 1/2 cup granulated sugar, blitzed in a food processor until very fine
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- 1 cup roasted & salted macadamia nuts, chopped, divided
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1/2 cup unsalted butter
- 1/4 cup brown sugar
- 2 tablespoons golden syrup
- pinch of salt
- 14 ounce can sweetened condensed milk
- 1 teaspoon quality pure vanilla extract
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8 oz bittersweet chocolate chips (60% cacao)
- 1/2 cup whipping cream (35% fat)
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3 ounces of Cadbury Mini Eggs, crushed into large pieces
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OvenBond™ Tri-ply Square Baker
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Thomas Keller Insignia Commercial Clad Stainless Steel 2-Quart Saucier
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Thomas Keller Insignia Commercial Clad Stainless Steel Sauce Pot, 1.5-Quart
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Provisions™ Stainless Steel Mixing Bowl Set, 3-Piece
Shortbread Base
Dulce de Leche
Ganache
Topping
Featured Products
Directions
Preheat the oven to 350°F with a rack in the middle position.
- Line an 8” x 8” square baking pan with parchment paper.
- Place the butter and sugar in a food processor and pulse until smooth and fluffy, scraping down the sides occasionally with a rubber spatula. Add the lemon extract and process to combine. Sift in the flour and pulse until it is combined and comes together to form a dough. Add in ½ cup of the chopped macadamia nuts and pulse to just combine.
- Place the dough mixture into the lined baking pan. Use your hands to firmly press down the mixture. Then smooth slightly with the back of a flat 1 cup measure, if desired. Prick the shortbread with the tines of a fork, creating rows.
- Place the shortbread in the oven and bake until light golden and firm, 30-35 minutes.
- While the shortbread bakes, make the Dulce de Leche.
- Place the butter, sugar, syrup, salt, and condensed milk into a 2-qt saucier and heat over medium heat until melted, stirring often. Continue to simmer until the mixture has thickened and is golden, stirring constantly to prevent it from burning, 6 to 8 minutes.
- For best results, use a candy thermometer. The dulce de leche is ready when the temperature reaches 225°F. Also, if you run a wooden spoon or silicone spatula down the middle of the dulce de leche, it should leave a clean trail along the bottom of the saucier. Remove from heat and whisk in the vanilla extract.
- Pour the dulce de leche mixture over the shortbread and use a spatula to smooth it out evenly. Leave the banking pan on a cooling rack to cool completely.
- Once the shortbread and the dulce de leche have cooled, prepare the ganache.
- Place the chocolate chips in a heat resistant bowl. Then heat the whipping cream in a small saucepan, to just a simmer, stirring occasionally. As soon as the cream begins to simmer, remove from heat, and pour over chocolate chips. Gently stir to ensure that all the chocolate is covered.
- Place a lid on the chocolate chips and let it sit for 5 minutes. Remove the lid and stir with a silicone spatula until the mixture is just smooth (try not to overmix).
- Let the ganache sit at room temperature for 8 to 10 minutes before pouring it over the dulce de leche.
- Top with the remaining ½ cup of macadamia nuts and the crushed mini eggs.
- Place in the refrigerator until completely set. At least 4 hours.
- Store it in the fridge until about an hour before serving. Lift out the shortbread from the pan by holding onto the parchment. Cut into pieces and serve at room temperature.
