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Chocolate Orange Millionaire's Shortbread

12 servings
Easy
65 minutes
Try our Chocolate Orange Millionaire's Shortbread! This dessert features a buttery biscuit base, a luscious caramel layer and topped by a rich chocolate.
Whether you're a chocolate lover or a fan of the classic combination of chocolate and orange, this recipe promises a delicious match made in indulgence heaven.
Recipe Ingredients
How to Prepare
Tips
If the chocolatey topping sets too firm to score, leave to set further in the fridge for 30 minutes, then remove the caramel slice from the tin as described above. Warm the blade of a large knife by dipping in hot water and drying, and use this to cut up the portions.
Tips
Loved this dessert? Check our Terrific Traybakes. From Flapjack to Millionaire's Shortbread recipes.
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Recipe Ingredients

For the Biscuit Base
115 gLightly Salted Butter
50 gCaster Sugar
175 gPlain Flour
100 gDr. Oetker Extra Dark 70% Chocolate Chunks
For the Caramel
150 gCondensed Milk
75 gUnsalted Butter
30 gGolden Syrup
pinchSalt
10 mlDr. Oetker Valencian Orange Extract
For the Chocolate Topping
150 gDr. Oetker 72% Extra Dark Chocolate

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Picture - Dr. Oetker Extra Dark 70% Chocolate Chunks
Picture - Dr. Oetker Valencian Orange Extract
1

For the Shortbread

Preheat the oven to 180˚C (160˚C fan oven, 350˚F, gas 4). Grease and line an 18cm (7inch) straight-sided square cake tin. In a bowl, beat the butter and sugar together until soft and creamy. Sift the flour on top and stir into the creamed butter and sugar until the mixture forms a crumbly dough, finally stir through the Chocolate Chunks.

2

Pile the crumbs into the tin and then press the mixture evenly across the base of the tin using the back on a spoon until completely covered and smooth. Prick all over with a fork and bake for 25-30 minutes until golden and just firm to the touch. Leave to cool in the tin.

3

For the Caramel

Put the butter, condensed milk, syrup and Orange Extract in a saucepan and heat gently until mixed. Raise the heat and bring the mixture to a gentle boil, stirring all the time, and simmer gently for about 5-7 minutes until the mixture has thickened and is a creamy fudge colour. Pour over the shortbread and allow to cool. 

4

For the Topping

Break up the Chocolate and place in a heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water and cool for 10 minutes. 

5

Spread the melted Chocolate evenly over the top of the orange caramel. Tap the tin on the work surface to smooth and put in a cool place or the fridge for about 10 minutes until the Chocolate begins to set. 

6

Whilst the topping is still slightly soft, score the topping right through with a sharp knife into 12 equal squares, then chill for a further 30 minutes.

7

To serve, carefully lift out the contents of the tin using the paper tin lining. Place on a board and using a large bladed knife, cut into 12 pieces. Your chocolate orange millionaire shortbread is now ready to serve and enjoy!

Tips

  • If the chocolatey topping sets too firm to score, leave to set further in the fridge for 30 minutes, then remove the caramel slice from the tin as described above. Warm the blade of a large knife by dipping in hot water and drying, and use this to cut up the portions.
  • Loved this dessert? Check our Terrific Traybakes. From Flapjack to Millionaire's Shortbread recipes.