Description
Easter Millionaire’s Squares are a delightful layered treat featuring a buttery shortbread base, a rich homemade caramel layer, and a silky chocolate topping, adorned with festive mini chocolate eggs and pastel sugar candies. Perfect for celebrating Easter with a decadent yet simple dessert that combines textures and flavors everyone will love.
Ingredients
Scale
Shortbread Base
- 1½ cups All-Purpose Flour
- ½ cup Butter, softened
- ¼ cup Sugar
- ¼ teaspoon Salt
Caramel Layer
- ½ cup Brown Sugar
- ½ cup Butter
- 1 can (14 oz) Sweetened Condensed Milk
Chocolate Topping
- 8 oz Semi-Sweet Chocolate
- 2 tablespoons Heavy Cream
- 1 teaspoon Vanilla Extract
Decoration
- Mini Chocolate Eggs
- Pastel Sugar Candies
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a baking pan and line it with parchment paper to ensure easy removal of the bars later.
- Make Shortbread Dough: In a mixing bowl, cream together the softened butter and sugar until smooth and creamy. Gradually add the all-purpose flour and salt, mixing until the dough is crumbly but holds together when pressed.
- Bake Shortbread Base: Evenly press the shortbread dough into the prepared pan to form a uniform layer. Bake in the preheated oven for 15–18 minutes, or until the edges and top are lightly golden. Remove from oven and allow to cool completely.
- Prepare Caramel Layer: In a saucepan, combine the brown sugar, butter, and sweetened condensed milk. Heat gently over medium heat, stirring constantly until the mixture thickens into a smooth, rich caramel.
- Layer Caramel on Shortbread: Pour the warm caramel evenly over the cooled shortbread base and spread it out smoothly. Allow the caramel to set at room temperature until slightly firm to the touch.
- Make Chocolate Topping: Melt the semi-sweet chocolate with heavy cream and vanilla extract either in a double boiler or microwave in short bursts, stirring frequently until fully melted and smooth. Spread this chocolate mixture evenly over the caramel layer.
- Decorate and Chill: Immediately decorate the chocolate topping with mini chocolate eggs and pastel sugar candies for a festive touch. Place the pan in the refrigerator and chill until the chocolate is fully set and firm.
- Serve: Once chilled, cut the treats into squares and serve chilled for the best texture and flavor experience.
Notes
- Use parchment paper to avoid the shortbread sticking to the pan and to make cutting easier.
- Ensure the shortbread is completely cooled before adding the caramel to prevent melting the layers.
- Stir the caramel constantly to prevent burning and achieve a smooth texture.
- Decorate the chocolate layer immediately after spreading to ensure candies stick properly.
- Store the squares in an airtight container in the refrigerator to keep them fresh up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
