For the shortbread
200 g Butter
80 g Caster sugar
225 g Plain flour
60 g Galaxy chocolate chopped up
For the caramel layer
170 g Butter
75 g Granulated sugar
80 g Golden syrup
397 g Condensed milk
For the chocolate topping & decoration
250 g Galaxy chocolate melted
80 g Galaxy Caramel Eggs
160 g Galaxy Enchanted Eggs optional
45 g Minstrels
2 tbsp White chocolate curls


Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a 8″ square tin with greaseproof paper. I grease the tin first with a little butter to help the paper stick to it
To make the shortbread biscuit base mix the caster sugar and butter together into a bowl until creamy, using a spoon, or an electric mixer if you have one
Add the plain flour and mix in, then mix in the chopped chocolate
Tip the mixture into the tin and press it down with your fingers until compact and even
Bake the shortbread biscuit base for 20-25 minutes, until lightly golden, then leave to cool fully in the tin
To make the caramel, put all of the ingredients into a pan on a low heat and stir until everything is melted together
Bring the mixture to the boil, stirring continuously, and let it boil for 5-7 minutes until thick and golden (I boiled mine for 6 minutes). This instruction is for gas hobs, for induction hobs, I find that simmering for 10-12 minutes works best
Take the mixture off the heat, and pour it over the shortbread base
Put into the fridge to set for at least 2 hours, or overnight if you prefer
Melt the chocolate in the microwave. Blast for 30 seconds, then stir, then blast in 10 second intervals stirring between each one until melted
Pour the chocolate over the caramel and smooth it out, tap the tin onto your work surface a few times to remove any air bubbles and to create an even surface
Place the enchanted eggs, minstrels, caramel eggs into the chocolate and press in, then sprinkle over the white chocolate curls
You can set the chocolate in the fridge for a quicker result, or leave at room temperature to set
It is best to slice this shortbread at room temperature to avoid cracking the chocolate top, remove the millionaire’s shortbread from the tin and remove the baking paper. Slice carefully using a large sharp knife, it helps if the length of the knife is longer than the shortbread
Store any leftovers in an airtight container, kept in the fridge it will last for 2 weeks