Description

Indulge in these delightful Vegan Mini Egg Millionaires Shortbread bars, featuring a buttery shortbread base, a luscious vegan caramel layer, and a rich chocolate topping decorated with vegan mini eggs. Perfect for Easter or any festive occasion, these bars combine crunchy, creamy, and chocolatey textures in every bite, all made with dairy-free ingredients.

Ingredients

Scale

Shortbread Base

280g plain / all purpose flour
100g caster sugar
1 teaspoon vanilla extract
200g dairy-free butter (cold, cubed)
80g vegan-friendly mini eggs (crushed)

Caramel Layer

320g (1 regular can) vegan condensed milk
115g dairy-free block butter
200g light brown sugar
60ml golden syrup

Chocolate Topping

200g dairy-free dark chocolate (can substitute with dairy-free milk chocolate)
80g dairy-free white chocolate
Mini eggs (for decoration)

Instructions

Prepare the Shortbread Base: Preheat your oven to 180℃ fan and line an 8×8 inch square or loose base tin with greaseproof paper, allowing the paper to hang over the edges to make removal easier. Sift the flour and caster sugar into a mixing bowl, then stir in the vanilla extract.
Make the Dough: Add the cold dairy-free butter and crushed vegan mini eggs to the dry ingredients. Using your fingertips, rub the butter and mini eggs into the flour mixture until a crumbly dough forms.
Press and Bake: Crumble the dough evenly into the lined tin and press down firmly with your hands or an offset spatula. Dusting your fingers with flour helps prevent sticking. Bake in the middle of the oven for 20 minutes or until the shortbread is light golden.
Make the Caramel: While the shortbread cools, combine vegan condensed milk, dairy-free butter, light brown sugar, and golden syrup in a medium saucepan. Heat over low-medium heat, whisking continuously until the mixture melts, combines, and thickens. After 5-7 minutes, it will start pulling away from the edge and reach about 230°F (110℃).
Assemble Caramel Layer: Pour the cooked caramel over the shortbread base and use an offset spatula to spread evenly to the edges. Let it cool at room temperature, then chill in the fridge for at least 4-6 hours or overnight until set.
Prepare the Chocolate Topping: Fill a small saucepan with water and bring to a medium heat. Place a heatproof bowl on top to create a bain-marie. Add the dark chocolate and allow it to melt gently, stirring occasionally. Alternatively, melt in the microwave in 20-second bursts.
Apply Dark Chocolate: Pour melted dark chocolate evenly over the set caramel and smooth with an offset spatula.
Decorate with White Chocolate: Melt the white chocolate similarly and transfer into a piping bag. Pipe thin lines over the dark chocolate, then drag a toothpick through the lines to create a feathered effect.
Add Mini Egg Decoration: Sprinkle crushed and whole vegan mini eggs over the top for a festive touch.
Set the Chocolate: Place the assembled bars in the fridge until the chocolate topping is fully set.
Serve: Remove the bars from the fridge, lift out using the paper edges, and cut into squares. For cleaner cuts, heat a sharp knife in warm water, wipe dry, and slice through the chocolate easily. Enjoy your vegan Millionaires shortbread!

Notes

Make sure the butter used is cold and from the fridge for the best shortbread texture.
Chilling the caramel layer overnight yields a firmer, easier-to-cut bar.
Using vegan mini eggs both crushed in the shortbread and as decoration adds delightful texture and color.
If you don’t have a candy thermometer, cook the caramel until it visibly thickens and pulls away from the sides of the pan before pouring.
The chocolate can be melted by microwave in short bursts to avoid burning.
For easiest slicing, warm the knife before cutting to prevent cracking the chocolate layer.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: British

Keywords: Vegan shortbread, Millionaires shortbread, Vegan caramel, Mini eggs dessert, Easter vegan dessert, Dairy-free chocolate bars, Festive vegan treat