Easter may still be a way off, but creme eggs are in the shops which is something we’ll be celebrating for as long as possible.
Now we’ve all seen creme egg brownies (yum) which is something we’ve made before and loved. But we wanted to create something a little different but was still a tray bake. Which is how we stumbled upon the idea of Creme Egg millionaires shortbread, taking the classic caramel treat and replacing the caramel with some homemade creme egg filling and making the shortbread base chocolate.
Multiple recipes on the internet use shop bought fondant and mix it with water or sugar syrup to create the classic creme egg filling. We chose do something a little different, start from scratch with some vanilla.
We are aware of the high amount of butter and sugar in this recipe (we definitely aren’t claiming they’re healthy in any way) but if you’re planning on baking anything with creme eggs, you were never planning on it being healthy in the first place!! So if you’re gonna do it, do it right.
- 250g plain flour
- 60g cocoa powder
- 125g icing sugar
- 225g butter
- 1⁄4 tsp salt
- 1 tsp vanilla essence
- 330g golden syrup
- 180g butter, softened
- 1 tsp salt
- 2 tsp vanilla essence
- 750g icing sugar
- yellow food colouring
- 300g milk chocolate for the top
- Cream the butter, then add in the sugar, salt and vanilla essence, mix until combined.
- On low speed, add the flour and cocoa powder until the dough holds together.
- Form the mixture into a ball.
- Place the dough into a lined 9x12" tin, and press down so that it evenly covers the base.
- Prick across the surface with a fork
- Bake at 150°C for 25 – 30mins.
- Add butter, golden syrup, salt, and vanilla extract to a bowl and mix together until well combined.
- Then add in the icing sugar, a little at a time, until all of it is mixed in well.
- Take about a third of the mixture and place in another bowl. Add a few drops of yellow food colouring and mix until evenly coloured. Add more colouring until you reach the desired Creme Egg yolk yellow.
- Spoon the creme egg filling on top of the shortbread, making sure to marble together the white and yellow mixtures.
- Press down so that the layer is even.
- Melt the chocolate and pour over the top of the creme egg filling, Spread out so that it is evenly covered.
- Chill in the fridge for about an hour to set.
- Cut into squares.
- These don't have to be stored in the fridge once you've made them, but if they're in too hot an environment the filling will start to ooze out the sides!
We cut ours into small squares because they’re so sweet and rich you aren’t going to want a huge slice (or you might!), but 4x4cm were just enough for us. We trimmed the edges of the rectangle to begin with and we were left with 35 little squares which were neatly cut.
35 is a lot of creme egg/biscuit squares but we have a lot of friends and family who will eat the lot of them up. The recipe will work just as well if you half the quantities, just make sure you use a tin half the size!