How to make my unbelievably delicious vegan mini egg millionaires shortbread bars. Layers of ‘melt in the mouth’ mini egg shortbread, a gooey caramel topped with chocolate and more mini eggs! No-Dairy-No-Egg and easy to make!!
Vegan Mini Egg Millionaires Shortbread
If you’re looking for the perfect Easter dessert that’s indulgent yet completely dairy-free, these Vegan Mini Egg Millionaire Bars are a must-make! With a buttery shortbread base, a rich and gooey caramel layer, and a luscious chocolate topping studded with vegan mini eggs, these bars are a dream come true for any sweet tooth. Whether you’re making them for Easter or simply treating yourself, this recipe is sure to impress!
Looking for more mini egg desserts? Check out my:
- Mini Vegan Mini Egg Cheesecakes
- Viral Vegan Mini Egg Puff Pastry Nests
- Vegan Mini Egg Cheesecake
- Vegan Mini Egg Cookies
Why you’ll love this recipe
These Vegan Mini Egg Millionaire’s Bars are seriously delicious! Here’s why you’ll be obsessed:
- Irresistibly indulgent – A buttery shortbread base loaded with crushed ‘vegan friendly’ mini eggs, silky smooth caramel, and rich chocolate topping make every bite pure bliss.
- 100% Vegan – No dairy, no eggs, just plant-based ingredients that taste just as good (if not better!).
- Perfect for Easter – The addition of vegan mini eggs to the classic caramel slice makes these bars festive, fun, and totally Instagram-worthy!
- Easy to make – No complicated techniques or ingredients, just simple layers that come together perfectly.
- Tastes just like the classic – You won’t believe these are vegan, trust me! The texture and flavours are absolute perfection!
- Great for sharing – whether you’re sharing with friends / family or keeping them all to yourself (this is my personal option), these millionaire bars are the ultimate Easter treat!
- Great for storing – Easy to store, simply place in an air-tight / sealed container and tuck in when you feel like a sweet treat.
Layers of a mini egg millionaires shortbread
Vegan Mini Egg Millionaire’s Shortbread Bars have four delicious layers:
- Shortbread base – A crumbly, buttery, ‘melt in the mouth’ shortbread made with flour, sugar, and dairy-free butter. What makes these special is that it’s LOADED with crushed vegan mini eggs!!
- Caramel layer – A rich, chewy and gooey vegan caramel made from condensed coconut milk, golden syrup, and light brown sugar. It sets perfect to slice and chew!
- Chocolate layer – A smooth and glossy dairy-free chocolate topping, made with melted dark chocolate and a white chocolate swirl.
- Mini Egg topping – Vegan mini eggs are crushed and sprinkled on top for crunch and decoration. Perfect for Easter celebrations!
Ingredients you’ll need
I have listed the ingredients you’ll need in order to make these scrumptious caramel shortbread bars. Make sure to jot them down on your shopping list and pick them up on your next grocery trip (full ingredients and quantities in the recipe card at the bottom of the page).
- Dairy-free butter – I use Flora Vegan Block. Other brands I enjoy are Naturli Vegan Block, Myoko’s and Earth Balance.
- Caster sugar – Use a fine white sugar, alternatively you can use granulated sugar.
- Plain / all purpose flour – If you wanted o make this recipe gluten / wheat-free, simply switch to a gluten-free based flour!
- Vegan friendly mini eggs – I use the Mummy Meegz Chickee Eggs, which are available in Asda and Amazon!
- Vegan condensed milk – I use Natures Charm Condensed Coconut Milk. They also sell a condensed oat milk. Another brand which sell vegan condensed milk is Carnation.
- Light brown sugar.
- Golden syrup – The addition of golden syrup in the caramel ensures it doesn’t crystallise.
- Dairy-free dark chocolate – Use vegan friendly dark chocolate, you can even use dairy-free milk chocolate. I opt for a 70% or above dark chocolate to compliment the sweetness of the overall dessert.
- Dairy-free white chocolate – I use sainsburys own Free From White Chocolate. Other vegan white chocolates i recommend are Ombar Blonde, iChoc Vanilla and Enjoy Life White Chocolate Baking Chips.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Mini Egg Millionaires Shortbread
- Total Time: overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
Easy Vegan Mini Egg Millionaires Shortbread – Buttery shortbread speckled with Mini Eggs, caramel, chocolate and more! Perfect for Easter.
Ingredients
Ingredients for the shortbread
- 280g of plain / all purpose flour
- 100g of caster sugar
- 1 teaspoon of vanilla extract
- 200g of dairy-free butter (blocked butter, room temperature)
- 80g of vegan friendly mini eggs (I use 1 bag of Mummy Meegz Chickee Eggs)
Ingredients for the caramel
- 320g (1 regular can) of vegan condensed milk
- 115g of dairy-free block butter
- 200g of light brown sugar
- 60ml of golden syrup
Ingredients for the chocolate topping
- 200g of dairy-free dark chocolate (you can use a dairy-free milk chocolate)
- 80g of dairy-free white chocolate
+
- Mini eggs (for decoration)
Instructions
Method (shortbread)
- Preheat the oven to 180℃ fan, and line a 8 x 8 inch square / loose base tin with grease proof paper. Allow the paper to hang over the edges of the tin, this makes it easier for removing the bars when ready.
- Sift the flour and sugar into a medium sized mixing bowl. Add in the vanilla extract and stir to combine.
- Add in the cold butter and crushed up mini eggs. Using your fingertips, rub into the flour mixture crumbly dough forms.
- Crumble the dough into the base of the tin and press down with your hands or a off set spatula. Tip: Dust your fingers with flour, it prevents the dough from sticking.
- Place into the middle of the oven and bake for 20 minutes or until light and golden in colour.
- Once baked, remove from the oven and while it’s cooling, make the caramel.
Method (caramel)
- Combine all of the caramel ingredients into a medium sized saucepan.
- Place the pan over a low-medium heat and whisk with a heat proof spatula or metal whisk until melted and combined. Continue whisking over the heat while the caramel bubbles and thickens up. As it cooks it will thicken and after around 5-7 minutes, will begin to pull away from the edge. You want the caramel to reach 230F (110℃).
- Once ready, pour the caramel onto the shortbread base, smooth over and into the edges creating using an off-set spatula.
- Allow this to sit and cool down at room temperature, then transfer into the fridge. Chill for at least 4-6 hours, or preferably overnight.
- Once the caramel is set, prepare the chocolate topping.
Method (chocolate)
- Fill a small saucepan with water and place on the hob over medium heat. Place a heat proof bowl on top of the pan, creating a bain-marie.
- Add the dark chocolate into the bowl and allow to melt. You can even melt in the microwave in 20 second intervals.
- Pour the dark chocolate over the caramel and spread out using an off-set spatula.
- Melt the white chocolate, transfer into a piping bag. Pipe lines over the dark chocolate, and drag a toothpick through to create lines creating a feathered effect.
- Sprinkle over some crushed up mini eggs / whole mini eggs.
- Place into the fridge to allow the chocolate to set.
- Once set, remove from the fridge, lift the bar out of the tin. Use a sharp knife to cut the bar into squares. TIP: Heat the knife in some warm / hot water, and wipe dry. The heat from the knife will allow you to cut though the chocolate easily.
- Serve and enjoy!
Notes
To store: Store the bars in an airtight / sealed container and place in the fridge, allow to sit at room temperature for a 5 minutes before enjoying to allow the butter and caramel to soften slightly. Best enjoyed within a week of making.
Freezing: For even longer storage (up to a month), you can freeze the millionaires bars. Wrap them individually or as a whole in clingfilm / plastic wrap or grease proof paper, then place them in a freezer-safe airtight container or a resealable bag. When you’re ready to eat them, allow them to thaw at room temperature for an hour or more.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: brownies and bars
- Method: Baking
- Cuisine: American
