I love caramel squares, or Millionaire’s Shortbread as it it otherwise known. I don’t love making them as I have no patience whatsoever for making the caramel – standing stirring for ages over a low heat, trying to make sure it doesn’t burn. I have tried many different methods of making caramel over the years, including in the microwave and oven – some are better than others but none were the ‘ultimate’ caramel I was looking for – smooth, rich caramel that sets enough to cut but not too hard that you can’t bite into it and tastes absolutely delicious. Realising that the perfect caramel recipe did not exist I set out to make my own and this is the result.
It is smooth, rich and delicious, easily made, does not involve constant stirring (there is some stirring involved, especially towards the end) and best of all, it doesn’t burn, even if you cook over a high heat! It also keeps well for several days and does not crystallise like some of the other recipes I’ve tried.
There is some debate in our house about the perfect caramel squares base – there are some that prefer a shortbread base and others who love a cornflake crispy base. I have listed both here as we cannot reach a consensus – you can choose and let me know your preference! You can also try my Ultimate Caramel Squares recipe which has a coconut shortbread base.
The topping is equally contentious – some like a full chocolate covering, some prefer a drizzle. I’ve gone slightly different with these ones and used crushed mini chocolate eggs, there are loads of them available at Easter time so, why not? If you can’t get mini eggs any other chocolate will work, or you can melt a 200 g bar of milk chocolate with 50 g butter for a full, smooth chocolate covering.
You make the shortbread base by softening the butter – I do this in the microwave – it only takes a few seconds as you don’t want the butter to be completely melted, just very soft. Add the caster sugar and beat well for a few minutes until pale and creamy – a mixer is much quicker but you can also do it by hand. Add the flours and stir until completely combined then spread this mixture into the base of a greased 18cm x 28cm traybake tin and bake for 45 minutes – 1 hour at 125C (fan). The shortbread should be firm to the touch and light golden. Remove from the oven and set aside whilst you make the caramel.
The cornflake base is equally easy – just melt the butter then add the sugar, flour, cornflakes and coconut and press evenly into the tin. Bake at 160C for 15 – 20 minutes, until light golden and firm on top.
To make the caramel, place the caster sugar for the caramel in a heavy-based saucepan and heat over a medium/high heat. You don’t need to stir at the start but once the sugar starts to melt at the bottom and is a light golden, syrupy colour then start to stir and move the sugar around the pan so it doesn’t burn.
Continue to heat, stirring occasionally until all the sugar has dissolved and the mixture is a rich caramel colour.
Turn the heat down to medium and add the butter. The mixture will sizzle and split and rise up in the pan but keep stirring and all will be well – it will all come together into a smooth mixture.
Once you have a smooth mixture, add the condensed milk. Adding the cool condensed milk to the hot mixture will cause the caramel to form lumps but don’t worry, keep stirring over the heat and it will all come together – you will eventually have a lovely smooth and pale golden caramel.
Immediately pour the caramel over the cooked base and allow to cool for about 5 minutes. Meanwhile, break the chocolate eggs up into smaller pieces – the easiest way to do this is to put the eggs in a plastic bag and give them a good bash with a rolling pin. Note – it is not a good idea to do this without the plastic bag – and I know this from experience – I placed my eggs in a bowl and tried to break them up with the rolling pin – I ended up having to vacuum most of them off the floor!
Sprinkle the eggs evenly over the caramel and allow to cool in the tin. Cut into squares when completely cold and remove from the tin. These will keep well in an airtight container for several days – if they last that long – they didn’t in my house!
Easter Mini Egg Caramel Squares
Equipment
- 1 18 x 28 cm traybake tin or 9" square tin
Ingredients
Shortbread Base
- 125 g butter plus a little extra for greasing
- 75 g caster sugar
- 50 g self raising flour
- 150 g plain flour
Crunchy Cornflake Base
- 140 g butter
- 115 g caster sugar
- 125 g self raising flour
- 55 g cornflakes, roughly crushed
- 70 g desiccated coconut
Caramel
- 280 g caster sugar
- 85 g butter
- 1 397g tin condensed milk
Topping
- 125 g mini chocolate eggs ones with a solid chocolate centre and crisp shell work best
Instructions
- Lightly grease the tin and preheat the oven to 125C (fan) for the shortbread base or 160C for the cornflake base.
Shortbread Base
- Place the butter for the base in a microwaveable bowl and heat on full power for 20 – 30 seconds, depending on how soft the butter already is. You want it to be very soft but not completely melted.
- Add the caster sugar and beat well until light in colour and creamy. You can do this with a mixer or by hand – the mixer is much quicker!
- Add both flours and stir well until the mixture comes together and is well combined.
- Spread the mixture evenly into the greased tin, press down well and smooth the top with a spoon.
- Bake for approx 45 minutes – 1 hour, the shortbread should be firm to the touch and light golden in colour.
Cornflake Crunchy Base
- Melt the butter completely and add the other ingredients – sugar, flour, cornflakes and coconut. Press into the prepared tin and smooth evenly then bake at 160C for 15 – 20 minutes, until light golden and no longer wet and squidgy.
Caramel
- Once the base is removed from the oven, place the caster sugar for the caramel in a heavy-based saucepan and heat on a medium/high heat until the sugar dissolves completely. This will take up to 10 minutes, the caramel should be a rich golden colour.
- Reduce the heat to medium and add the butter to the pan. The mixture will bubble up but keep stirring and it will eventually come together. Once it is all mixed, add the condensed milk and continue to stir, you want a smooth, golden mixture.
- Immediately pour the caramel over the cooked base.
- Allow to cool for 5 minutes or so, meanwhile crush the chocolate mini eggs a bit – this is easiest done if you put the eggs in a plastic bag and give them a good bash with a rolling pin. Sprinkle the crushed eggs over the cooked caramel and allow to cool completely in the tin.
- Cut into squares and enjoy!