Gluten Free, Dairy Free and Vegan Mini Egg Millionaire’s Salted Caramel Shortbread
A buttery shortbread biscuit base covered with a sweet caramel sauce topped with salted caramel and white chocolate along with mini eggs to finish – wow!
This fabulously free from ‘Mini Egg Millionaire’s Salted Caramel Shortbread’ is the ultimate delicious dessert to be made for Easter!
The mini eggs that I used are the Doisy & Dam ‘Vegan Dark Chocolate Good Eggs’, which are a delicious free from alternative to the classic Cadbury ones. The Doisy & Dam ‘Good Eggs’ are made with 70% dark chocolate and coated with a sweet sugar shell. I managed to get my hands on them in Holland and Barrett. Click here to read my review of this product.
Ingredients
For the Shortbread:
- 200g DF Butter
- 100g Caster Sugar
- 1 Tsp Vanilla Extract
- 280g GF Plain Flour
For the Caramel:
- 200g DF Butter
- 25g Light Brown Sugar
- 25g Golden Syrup
- 370g / Approx 1 Tin Vegan Condensed Milk (I used Nestle Carnation Vegan Condensed Milk Alternative)
- 1 Tsp Salt
For the Chocolate Topping / Decoration:
- 160g DF Salted Caramel Chocolate (I used Moofree)
- 40g DF White Chocolate
- 50g Vegan Mini Eggs (I used Doisy & Dam Vegan Dark Chocolate Good Eggs)
Instructions
For the Shortbread:
Preheat the oven to 160 degrees celsius.
Grease and line a non-stick deep baking tray.
In a large bowl, mix the butter, sugar and vanilla extract.
Once the mixture is light and creamy, add in the flour and mix again until all the ingredients are combined.
Scoop the shortbread mixture into the pre-prepared baking tray.
Bake in the oven for 18-20 minutes.
Once the shortbread is baked, set aside and leave to cool.
For the Caramel:
In a large saucepan, add the butter and melt on a low heat.
Next, add the sugar and golden syrup and continue to melt on a low heat.
Once melted, add the vegan condensed milk and continue to melt the mixture on a low heat.
Next, on a high heat, boil the caramel mixture for 8 minutes. Make sure to stir the mixture constantly while bringing it to a boil.
The caramel sauce will be ready once it is golden brown in colour.
Remove from the heat and stir in the salt.
Pour the caramel over the shortbread – covering it completely – and leave to set for a few hours.
For the Chocolate Topping / Decoration:
In two separate heatproof bowls, break the salted caramel chocolate and white chocolate into chunks.
Place the two bowls of chocolate over two pans of simmering water. Stir the chocolate continuously until melted.
Pour the melted salted caramel chocolate over the caramel and then drizzle the white chocolate over the top.
To finish, place whole mini eggs and crushed mini eggs on the top.
Leave to set before cutting into squares.
I look forward to seeing your creations!
Don’t forget to tag #queenofthedesserts and follow me on my Instagram page @queen.of.the.desserts
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