Pistachio Mini Egg Millionaire Shortbread

In my humble dessert-loving opinion, you really can’t beat a classic millionaire’s shortbread. It’s rich (pun very much intended), buttery, sweet, and indulgent in the best kind of way. It’s one of those treats that you only need a small square of—mainly because it’s so decadently good, but also because it keeps you from eating the whole tray in one go. (Not that I’m judging—I've been there.)

But in true Remi fashion, you know I couldn’t just leave it as a basic bake. It needed a little extra something… a zhuzh, if you will. And what better time than now—it’s finally Mini Egg season (cue the celebratory music)! Honestly, there’s something about those pastel-speckled chocolates that makes everything feel just a little more festive and fun.

So I knew they had to be involved. But I didn’t stop there. Since millionaire’s shortbread is already such a sweet treat, I wanted something to balance it out—a bit of contrast. Enter: salty pistachios. Chopped up and stirred into the caramel layer, they add the perfect pop of savoury crunch and a bit of grown-up flair. Plus, pistachios are just so pretty, aren't they? A little green moment in a sea of gold and chocolate.

Now here’s a little tip from someone who has cried over cracked chocolate more times than I’d like to admit: when you’re pouring the melted chocolate on top, stir in a tiny splash of vegetable oil. Just a teaspoon will do. It helps keep the chocolate from cracking when you slice it, if you're the kind of person who cares about neat edges. (If you're not, embrace the rustic charm!)

So there you have it: classic meets chaos—in the best way. A buttery shortbread base, salted pistachio caramel, glossy chocolate topping, and of course, a scattering of Mini Eggs. You’ve got texture, colour, flavour, and a whole lot of joy in every bite.

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