Chocolate Mini Egg Shortbread
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It’s Mini Egg season!
And that means it’s time for a Mini Egg recipe. I had an Instagram follower recently tell me a story about how they bought some “Mini Egg” shortbread at a grocery store and they were seriously disappointed because when they took a bite it tasted all wrong. They told me it tasted like the store used a different brand of candy coated chocolate eggs and that the shortbread itself tasted off and they were very disappointed because Mini Egg shortbread SOUNDS so good, but this wasn’t. I agree, it does sound delicious, and that story is what inspired me to make these!
These start out with a super simple chocolate shortbread base that is not very sweet on it’s own, then theyre dipped in milk chocolate and decorated with the crushed candy coating from the Mini Eggs for a little added decadence and sweetness. They’re a simple but cute dessert that would be perfect for Easter!
Do I need any special ingredients?
Mini Eggs, obviously! And when I say Mini Eggs, I mean Cadbury Mini Eggs. Not Eggies or store brand candy coated chocolate eggs. MINI EGGS! The other brands are just not as good, in my opinion (this post is not sponsored by Cadbury, I just have strong opinions about this!) The story my follower told me was in response to a thread I posted about how annoyed I get when bakers claim their Easter treats have Mini Eggs in them but in their videos they are clearly using a different brand of candy coated eggs.
However, if you like another brand better, feel free to use those for this recipe. Any brand will work, but in my opinion, Mini Eggs will taste the best.
Here’s your full grocery list:
-Salted Butter
-Icing Sugar
-Cocoa Powder
-All Purpose Flour (I like unbleached)
-Cadbury Mini Eggs (or other brand of candy coated chocolate eggs that you like)
-Milk Chocolate Chips
-Coconut Oil or Shortening
You’ll also need: A kitchen scale, a hand mixer or stand mixer (or you can mix these by hand, it will just take a little more work), a couple baking sheets & wire cooling couple baking sheets & wire cooling racks, parchment paper, a rolling pin, and a small egg cookie cutter (I used a 2.5” one).
Are you ready to make them??
Here's the full recipe!
Chocolate Mini Egg Shortbread
A chocolate shortbread base with crushed Mini Eggs, dipped in milk chocolate and decorated with the crushed candy coating from the Mini Eggs for a little added decadence and sweetness. A simple and cute Easter dessert!
Ingredients
- 270g All Purpose Flour
- 30g Cocoa Powder
- 225g Salted Butter, softened
- 125g Icing Sugar
- 150g Crushed Cadbury Mini Eggs (see note)
- 300g Milk Chocolate Chips
- 1 TBSP Coconut Oil or Vegetable Shortening
Instructions
- Whisk together the flour and cocoa powder in a small bowl. Set aside.
- In the bowl of a stand mixer, mix together the softened butter and icing sugar on medium speed until the icing sugar is completely incorporated (about 2 minutes), stopping to scrape down the sides of the bowl as needed. You can also use a hand mixer, or use a wooden spoon and mixing bowl and mix by hand.
- Add the flour/cocoa mixture to the mixer bowl and mix on low speed just until incorporated. Remove the bowl from the mixer, add your crushed Mini Eggs (see note), and mix by hand until all ingredients are fully incorporated.
- Turn out your dough onto a lightly floured, clean work surface. Lightly flour the top of your dough and roll it out to about 1 cm (0.4") thick.
- Cut egg shapes out of your dough with a 2.5" egg cookie cutter. You can re-roll you dough once, but be sure not to overwork it when gathering it back together or your shortbread will be tough. Place your cut out shapes in an airtight container and put the container in the fridge for 1 hour, or up to 24 hours.
- When ready to bake: Preheat your oven to 350 F and line 2 baking sheets with parchment paper.
- Place your chilled cookies on the parchment lined baking sheets, leaving about an inch of space between each cookie. Bake at 350 F for 7-8 minutes, just until the cookies are no longer shiny on top.
- Place your baking sheets on wire racks to cool.
- While your cookies are cooling, melt your chocolate chips. Put them in a microwave safe mug with your coconut oil or shortening and melt them by microwaving in 30 second intervals, stirring after each until completely melted.
- Once your cookies are completely cool, dip each halfway into the melted chocolate, shaking gently to get rid of the excess, then put them back onto the parchment lined baking sheet. Sprinkle each with the leftover crushed candy coating from the crushed Mini Eggs (see note).
- Put your cookies in the fridge until the chocolate is set.
- Store at room temperature in an airtight container for up to 3 days, or in an airtight container in the freezer for several months.
Notes
To crush your Mini Eggs: I like to take half of the Mini Eggs out of the bag and put them aside in a bowl, then use a rolling pin to whack the Mini Eggs in the bag until they are in smaller pieces. Repeat with the second half of the Mini Eggs. For this recipe, it works best when rolling and cutting out the shapes if your Mini Eggs are smaller pieces (about the size of a pea or smaller), so you might want to chop them up a bit smaller with a cutting board and knife after you've smashed them.
With the smashing method, a lot of the candy coating will get crushed really small and you'll be left with a bunch of candy dust that works really well for sprinkling on the cookies after you dip them in chocolate so make sure you save some of the crushed up candy coating for this instead of putting it all in the dough!
