This no bake mini egg millionaires shortbread recipe is the ultimate Easter treat - featuring a buttery digestive biscuit base, a rich condensed milk caramel layer, and a thick chocolate topping loaded with crunchy mini eggs. It's indulgent, colourful, and completely no oven required (just like my mini egg tiffin), making it perfect for easy spring baking.
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Quick Summary - No Bake Mini Egg Millionaires Shortbread
I make these bars every Easter and honestly, they never last long! I love that there's no baking involved, and that combo of creamy caramel and crunchy mini eggs is just too good.
- Beth (Effortless Foodie)
🕒 Ready In: 25 minutes (+ 3 hours minimum chilling)
👪 Serves: 16
🍽 Calories: 471
🥣 Main Ingredients: Digestive biscuits, butter, condensed milk, light brown sugar, golden syrup, chocolate, mini eggs
📖 Dietary Info: Vegetarian, no bake, egg-free, nut-free (check labels), gluten-containing (can be made gluten-free)
👌 Difficulty: Easy
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If you love no bake millionaires shortbread, this mini egg version takes it to the next level. The creamy caramel made with condensed milk sets beautifully, while the mini eggs add that nostalgic Easter crunch in every bite. It's a simple make-ahead dessert that looks impressive but couldn't be easier to prepare.
Love no bake mini egg recipes? You'll love my mini egg mars bar slice, mini egg cake, and Easter rocky road too!
Love love these no bake millionaire shortbread bars. I made them for an Easter bake sale and they were a huge hit!
- Patsy
Jump to:
- Quick Summary - No Bake Mini Egg Millionaires Shortbread
- ✔️ Why you'll love this recipe!
- 🛒 Key Ingredients
- Need to substitute an ingredient?
- 📖 Variations
- 🔪 How to make no bake millionaires shortbread with mini eggs
- Top Tips
- 🍴 Serving suggestions
- Storage
- ❓ Frequently asked questions
- Troubleshooting Guide
- 😋 More Easter recipes
- Recipe
- 💬 Comments
✔️ Why you'll love this recipe!
- No bake recipe - no oven needed, just chill and slice.
- Condensed milk salted caramel layer - rich, smooth, and foolproof.
- Perfect Easter treat - colourful mini eggs make them festive.
- Make ahead friendly - ideal for parties or Easter Sunday.
- Easy to customise - switch up chocolate or toppings.
🛒 Key Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Base
Digestive biscuits (graham crackers) - Crushed to form a buttery, slightly sweet base that holds everything together.
Butter - Melted and mixed with the biscuits to create a firm, rich base.
Mini eggs - Add crunch, colour, and little bursts of chocolate throughout the base (swap for any chocolate eggs or chunks).
Caramel
Condensed milk (sweetened condensed milk) - The key ingredient for a smooth, creamy caramel layer.
Butter - Adds richness and helps create that silky caramel texture.
Light brown sugar - Brings a soft caramel flavour with a hint of molasses (dark brown sugar works too).
Golden syrup (light corn syrup) - Adds sweetness and helps the caramel set with the right consistency.
Salt - Balances the sweetness and enhances the caramel flavour.
Topping
Mini eggs - Crushed or halved for a crunchy, decorative Easter topping (or use any Easter chocolates).
Milk chocolate - Smooth and creamy, it forms the main chocolate layer.
Dark chocolate (semi-sweet chocolate) - Adds a slight bitterness to balance the sweetness (you can use all milk or all dark if preferred).
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Make a classic shortbread base instead.
- For a twist, use white chocolate in place of milk or dark chocolate for the topping. Sprinkle freeze-dried raspberries along with the mini eggs for a tart contrast and a pop of colour.
- Before the chocolate sets, sprinkle a combination of mini marshmallows, chopped nuts, and broken biscuit pieces along with the mini eggs.
- Add a layer of smooth or crunchy peanut butter between the caramel and the chocolate topping.
- Opt for a dark chocolate topping with a higher cocoa content for a less sweet, more intense chocolate flavour. A light sprinkle of sea salt on top enhances the chocolate and balances the sweetness of the caramel and base.
🔪 How to make no bake millionaires shortbread with mini eggs
One: Place the crushed digestives, melted butter, and chopped mini eggs into a large bowl. Mix the ingredients together with a wooden spoon.
Two: Press the base layer into a 20cm (8") square tin lined with baking paper. Put the tin in the fridge to chill.
Three: Place all of the ingredients for the salted caramel in a non stick pan. Stir constantly over a medium heat until the sugar dissolves.
Four: Turn the heat up to medium-high - stirring continuously until the mixture thickens and starts to bubble. To test if it's done, drop a teaspoon of caramel into a glass of ice cold water. If it forms a soft ball, it's ready.
Five: Pour the caramel over the base and leave to set for 1 hour at room temperature.
Six: Place the milk chocolate and dark chocolate into a microwaveable bowl and heat in 20-second bursts until melted. Pour over the caramel layer, sprinkle over the mini eggs, and leave to set for at least 3 hours before slicing into bars.
Top Tips
- Press the base down really firmly - This helps it hold together when slicing. I like to use the back of a spoon or a glass to get it nice and even.
- Keep stirring the caramel - Don't leave it unattended, as it can catch quickly. You're looking for a thick, glossy texture before pouring.
- Let it set properly - It's tempting to rush, but chilling each layer fully makes a big difference (and gives you cleaner slices!).
- Use a hot knife to cut - Dip your knife in hot water, wipe it dry, and slice for neat, bakery-style bars.
🍴 Serving suggestions
Serve these Cadbury mini egg millionaires bars at Easter parties and bake sales along with other fun Easter bakes such as mini egg tiffin and creme egg brownies.
Storage
Store - Keep in an airtight container in the fridge for up to 5 days.
Freeze - Freeze for up to 3 months and defrost in the fridge before serving.
❓ Frequently asked questions
To prevent cracking, ensure your millionaire shortbread is fully set before attempting to cut it. Use a sharp knife dipped in hot water and clean the blade after each cut for smooth slices.
They typically require at least 3 hours in the fridge to set correctly. For best results, consider chilling overnight.
Troubleshooting Guide
Caramel not setting? It likely needs longer cooking-make sure it's thick, bubbling, and pulling away from the sides of the pan before pouring.
Base too crumbly? Add a little more melted butter and press it down more firmly.
Chocolate cracking when slicing? Let it sit at room temperature for 10 minutes, then use a hot knife.
Caramel too soft or runny? It wasn't cooked long enough or hasn't chilled fully-pop it back in the fridge to firm up.
😋 More Easter recipes
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
No Bake Mini Egg Millionaires Shortbread
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Ingredients
Base
- 420 g Digestives crushed finely (I use a food processor)
- 220 g Butter melted
- 50 g Mini Eggs chopped
Salted Caramel Layer
- 397 g Condensed Milk
- 90 g Unsalted Butter
- 100 g Light Brown Sugar
- 1 teaspoon Sea Salt
- 1 tablespoon Golden Syrup
Topping
- 100 g Milk Chocolate broken into pieces
- 100 g Dark Chocolate broken into pieces
- 150 g Mini Eggs halved
Instructions
- Line a 20cm (8") square baking tin with baking paper.
- Place the crushed digestives, melted butter, and chopped mini eggs into a large bowl. Mix the ingredients together with a wooden spoon.420 g Digestives, 220 g Butter, 50 g Mini Eggs
- Press the base layer into the square tin. Put the tin in the fridge.
- Place all of the ingredients for the salted caramel in a non stick pan. Stir constantly over a medium heat until the sugar dissolves.397 g Condensed Milk, 90 g Unsalted Butter, 100 g Light Brown Sugar, 1 teaspoon Sea Salt, 1 tablespoon Golden Syrup
- Turn the heat up to medium-high - stirring continuously until the mixture thickens and starts to bubble. To test if it's done, drop a teaspoon of caramel into a glass of ice cold water. If it forms a soft ball, it's ready.
- Pour the caramel over the base and leave to set for 1 hour at room temperature.
- Place the milk chocolate and dark chocolate into a microwaveable bowl and heat in 20-second bursts until melted. Pour over the caramel layer, sprinkle over the mini eggs, and leave to set for at least 3 hours before slicing into bars.100 g Milk Chocolate, 100 g Dark Chocolate, 150 g Mini Eggs
Notes
- Stir the caramel constantly and cook until thick and bubbling to ensure it sets properly.
- Chill for at least 3 hours (or overnight) so the layers firm up and slice neatly.
- Use a sharp knife dipped in hot water for clean, even cuts.
- No baking required-these bars set in the fridge, making them perfect for easy Easter prep.
Patsy says
Love love these no bake millionaire shortbread bars. I made them for an Easter bake sale and they were a huge hit!