Description
Easter Millionaire’s Squares are a delightful layered dessert featuring a buttery shortbread base topped with rich caramel, a smooth chocolate ganache, and decorated with festive mini chocolate eggs and pastel sugar candies. Perfect for celebrating Easter with a decadent treat that combines crispy, gooey, and creamy textures in every bite.
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 Ganache
- 8 oz Semi-Sweet Chocolate
- 2 tablespoons Heavy Cream
- 1 teaspoon Vanilla Extract
Decoration
- Mini Chocolate Eggs
- Pastel Sugar Candies
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a baking pan with parchment paper to prevent sticking and ensure easy removal of the squares.
- Prepare Shortbread Dough: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Gradually add the all-purpose flour and salt, mixing until the mixture becomes crumbly but holds together when pressed.
- Bake Shortbread Base: Press the shortbread mixture evenly and firmly into the prepared pan. Bake for 15 to 18 minutes until the edges turn lightly golden. Remove from oven and allow to cool completely to set the base.
- Make Caramel Layer: In a saucepan, heat the brown sugar, butter, and sweetened condensed milk over medium heat, stirring constantly until the mixture thickens into a smooth caramel. Pour this hot caramel evenly over the cooled shortbread base and spread it out with a spatula.
- Set Caramel: Let the caramel layer set slightly at room temperature, allowing it to firm up to provide a stable layer for the chocolate topping.
- Prepare Chocolate Ganache: Melt the semi-sweet chocolate in a heatproof bowl set over simmering water or in short bursts in the microwave, stirring until smooth. Stir in the heavy cream and vanilla extract until fully incorporated.
- Top with Ganache and Decorate: Spread the chocolate ganache evenly over the caramel layer. Immediately decorate the top with mini chocolate eggs and pastel sugar candies to create a festive Easter look.
- Chill and Serve: Place the pan in the refrigerator and chill fully until the layers are firm and set, about 2 hours. Once chilled, cut into squares and serve.
Notes
- To easily remove the squares from the pan, leave an overhang of parchment paper on the sides when lining the pan.
- Use good quality semi-sweet chocolate for a richer ganache flavor.
- Allow the caramel to cool slightly before adding the chocolate layer to prevent melting the ganache.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a quicker set, chill the squares in the freezer for about 30 minutes before cutting.
