Easter Millionaire’s Chocolate Shortbread Recipe

The biscuit: Mix together in a mixing bowl the sugar and softened salted butter. Add the flour and cocoa powder. Mix and knead your dough until it is smooth and not sticky. Place a baking frame on a tray lined with parchment paper. If not available, use a dish, such as a buttered baking dish. Pour the mixture into the frame or dish. Press down firmly using the back of a spoon. Bake in a preheated oven at 150°C for 50 minutes.

Soft caramel: Pour sweetened condensed milk, sugar, honey, and salted butter into a saucepan. Place over medium heat and stir constantly for at least 20 minutes. Your caramel should take on a light brown color and thicken. Don’t worry if your caramel doesn’t have a nice brown color like regular caramel. It should still color a bit, but it will darken further as it cools. The soft caramel will also thicken as it cools.

The icing and finishing: Once the cake is baked and cooled, leave it in your frame or dish. Spread the caramel on top. Reserve in the refrigerator. Melt the dark chocolate and the white chocolate separately in a bain-marie. Pour the dark chocolate over the caramel. Alternate with white chocolate and make lovely swirls using the tip of a knife. Scatter small liqueur-filled eggs and pretty sugar sprinkles on top.

Finally, let cool and place in the refrigerator for at least 2 hours before cutting into small squares with a large knife. Place them in small paper cups and keep in the refrigerator.