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Chocolate Orange Millionaire Shortbread

1 Reviews

About the bake

Millionaire's Shortbread is one of the top recipes on Baking Mad so we have given this classic favourite recipe a twist with the addition of a yummy Chocolate Orange topping. The perfect way to use up any leftover Chocolate Orange at Christmas (if you have any left that is!)

120Total Time
1Prep Time
20Bake Time
20Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (160°C / gas 4) Grease a 32cm rectangular traybake tin with butter.

  2. Step 2:

    In a bowl mix together by hand the butter, sugar and flour for the shortbread. Begin to rub it between your fingers until it starts to resemble a breadcrumb consistency. 

  3. Step 3:

    Bring the mixture together and then begin to knead into a dough for a few minutes. Press the dough into the greased tin, using your fingers to spread out the mixture to cover all of the corners. 

  4. Step 4:

    Prick the surface of the dough with a fork several times and bake in the oven for 20 minutes. Once baked put to oneside to allow it to cool.

  5. Step 5:

    Meanwhile, you can make the caramel layer. Place the butter, light muscovado sugar, condensed milk, caramel and sea salt into a saucepan and heat until the butter has melted.

  6. Step 6:

    Pour the caramel into a heatproof bowl and allow to cool before transferring to the fridge. 

  7. Step 7:

    When both the shortbread base and caramel have fully cooled, spoon the caramel on top of the base. Place the traybake tin in the fridge to chill for 30 minutes. 

  8. Step 8:

    Once the caramel has firmed up, begin to melt the chocolate orange in a heatproof bowl over simmering water (or in short bursts in a microwave) until it has completely melted. Pour this over the top of caramel, ensuring that the whole of the bake is covered. 

  9. Step 9:

    In a seperate bowl melt the white chocolate and using a teaspoon drizzle or flick it across the milk chocolate creating a pattern. 

Ingredients

  • For the Shortbread

    • 250g Allinson's Plain White Flour
    • 75g Billington's Unrefined Golden Caster Sugar
    • 175g Unsalted butter (softened)
  • For the Caramel

    • 100g Unsalted butter (softened)
    • 100g Billington's Unrefined Light Muscovado Sugar
    • 397ml Condensed milk
    • 397ml Dulce de leche
    • 1 tsp Salt
  • For the Topping

    • 200g Chocolate orange
    • 100g White chocolate

Utensils

  • 32cm traybake tin
  • Saucepan
  • 2x Heatproof bowls

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