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Billionaire’s caramel shortbread Easter egg

Billionaire’s caramel shortbread Easter egg

This billionaire’s caramel shortbread Easter egg is pure indulgence. Crisp chocolate shells hide layers of buttery shortbread, gooey caramel and silky chocolate cream. It’s playful, rich, and a brilliant way to turn leftover Easter chocolate into something show-stopping.

Prep:25 mins
Cook:20 mins
Serves:Serves 1
Dietary:Nut-free, Vegetarian, Pregnancy-friendly
By Paul A Young
From Saturday Kitchen Recipes


nutri-score dThis billionaire’s caramel shortbread Easter egg is rich in sugars and fats thanks to chocolate, cream and caramel layers. It’s a treat to enjoy in moderation, but delivers a satisfying mix of textures and indulgent flavour.

Approx per serving: 780 kcal | Fat: 48g | Carbs: 72g | Protein: 8g

Equipment

Ingredients

For the caramel layer

  • 150g unsalted butter
  • 150g light muscovado sugar
  • 150ml double cream
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • 50g milk chocolate, chopped

For the tempered chocolate layer

  • 200g milk chocolate (150g melted, 50g chopped)

For the shortbread filling

  • 4 shortbread fingers
  • 50g milk chocolate, melted

For the chocolate cream

  • 25g icing sugar
  • 300ml double cream
  • 50g dark chocolate, melted

To assemble

  • 1 milk chocolate Easter egg, halved
  • as needed mini chocolate eggs (optional)
  • as needed mini chocolate bunnies (optional)
  • as needed sprinkles (optional)

Customise

  • Swap milk chocolate for dark chocolate for a richer finish.
  • Use digestive biscuits instead of shortbread for a crunchier base.
  • Add a pinch of sea salt flakes on top for a salted caramel twist.
  • Try white chocolate drizzle for extra Easter decoration.

Method

  1. Make the caramel (10 mins): Add butter, sugar, cream, vanilla and salt to a saucepan. Bring to a gentle simmer, stirring, and let it bubble for 1 minute until smooth and glossy.
  2. Finish the caramel (5 mins): Take off the heat and stir in the chopped milk chocolate until melted. Pour onto a tray and leave to cool completely. Set some aside for later layering.
  3. Temper the chocolate (10 mins): Melt 150g milk chocolate over a bowl of simmering water. Remove from heat, then stir in the remaining chopped chocolate until smooth and slightly cooled.
  4. Prepare the shortbread (5 mins): Crush the shortbread fingers in a bowl and mix with melted chocolate. It should hold together when pressed.
  5. Make the chocolate cream (5 mins): Stir icing sugar into the cream, then add melted dark chocolate. Mix gently until thickened—no whisking needed, it firms up quickly.
  6. Create the caramel base (30 mins chilling): Spread caramel inside each Easter egg half. Chill in the fridge until set.
  7. Seal with chocolate (15 mins chilling): Spoon over tempered chocolate to lock in the caramel. Chill again until firm.
  8. Add the shortbread layer (5 mins): Press the chocolate shortbread mixture evenly into each half, smoothing the top.
  9. Layer more caramel (5 mins): Spoon over the remaining caramel, spreading into an even layer.
  10. Top with cream and decorate: Spoon or pipe the chocolate cream on top, piling it high. Finish with mini eggs, bunnies or sprinkles.

Pure Easter indulgence.

What can you serve with this

  1. Fresh berries – Their tartness balances the sweetness of the billionaire’s caramel shortbread Easter egg.
  2. Vanilla ice cream – Adds a cool contrast to the rich caramel and chocolate layers.
  3. Espresso – Cuts through the richness and enhances the chocolate flavour.
  4. Whipped cream – Keeps things light while complementing the chocolate cream topping.

FAQs

  • Can I make this ahead? Yes, assemble and chill for up to 24 hours before serving.
  • Do I need to temper the chocolate? It helps give a crisp snap, but you can skip it if needed.
  • How do I store it? Keep chilled and eat within 2 days.
  • Can kids help? Absolutely—layering and decorating are perfect for little hands.

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