Terry’s Chocolate Orange Millionaire’s Shortbread

Save this recipe for later!

Mix two of the best things ever with these Terry’s Chocolate Orange Millionaire’s Shortbread squares. A perfect festive treat.

Terry’s Chocolate Orange Millionaire’s Shortbread is, frankly, perfect. I love Millionaire’s shortbread at the best of times, but with added Terry’s chocolate orange, it’s amazing. 

Like two of my favourite things put together to make one perfectly wonderful thing. 

Over Easter, I made creme egg millionaire’s shortbread, which was fantastic. We all loved it, and it really got me in the mood for more Caramel Shortbread. 

I think I always worry that it’s hard to make, what with the pressure of not burning the caramel so I don’t make it as often as I should.

But really, it’s not that hard at all you just need a little patience. 

So now I’m all “what else can I stick on top of a Millionaire’s Shortbread?”

Also, my mum recently bought me the world’s largest tin of condensed milk. I can’t really remember how this came about, but it’s bloody massive. 

Condensed milk doesn’t last that long in the fridge, and my Terry’s Chocolate Orange Millionaire’s Shortbread only needs a little bit of it, so now I’ve got loads of Condensed milk portioned out in bags in the freezer. 

Which really means that I’ve got no choice other than making more Caramel. Because what else can you do with it? 

The only bad thing about Terry’s Chocolate Orange Millionaire’s Shortbread is that there’s not much that Robyn can help with. 

At the moment she loves nothing more than helping out in the kitchen, but because so much of it is done on the hob, and the caramel gets centre of the earth style hot, she can only really help with the biscuit bit. 

She has, however, had a fantastic time helping me to eat it all!

Millionaire Shortbread Variations 

Of course, Choc orange millionaires shortbread is a millionaire shortbread with a twist in itself.

But there are a few variations to my recipe that you may prefer. 

When I make Terry’s Chocolate Orange Millionaire’s Shortbread, I use a mix of chocolate orange segments and milk chocolate on top. I do this for many reasons. 

First, to cover it totally in Terry’s chocolate orange would cost the whole world. Second, I think it’s too strong a flavour.

But just milk chocolate on the top with a segment stuck in isn’t orange enough. 

Packs of Terry’s Chocolate orange minis are generally cheaper than a big one, and around 125g. I use a pack of these, and 200g milk chocolate melted together.

If you want to save more money, Aldi does their own orange segment packs. 

But, I stick to a big one for decoration on the top. I think they look better. You could use mini’s here too though, saving more money and making it easier to chop them into smaller slices. 

Or you could just top it with milk chocolate. Or just miss the pressed in to decorate segments, totally up to you.

Can You Melt a Terry’s Chocolate Orange?

When making my Terry’s Chocolate Orange Shortbread, I melt my chocolate orange, whether a big one, or pack on mini’s, with milk chocolate.

I do this in a small saucepan over a low heat. But, there is a knack to it, and the chocolate can be a little temperamental. 

You might prefer to melt the Terry’s chocolate orange and milk chocolate in the microwave or over a Bain Marie. 

How Do You Cut Terry’s Chocolate Orange Millionaires Shortbread?

The hardest part of making at Terry’s Chocolate Orange Millionaires Shortbread recipe is probably cutting it. 

If you don’t mind your chocolate cracking slightly (mine often does!) then just go ahead and chop it up using a sharp knife and don’t worry too much about what it looks like.

However, if you want your chocolate orange caramel shortbread to look neater, you could try taking it out of the fridge at letting it come back up to room temperature, or taking it out to cut before it’s fully set. 

I know some people also like to score it first, and then run the knife under a hot tap before cutting, which can work well. 

If I want neater squares of my chocolate orange millionaires recipe, I just remove it from the tin and chop using a large, sharp knife.

I wipe the knife after each slice so that there’s no caramel or chocolate on it, which can cause it to stick, but that’s it really. 

Can You Freeze Millionaire Shortbread?

This recipe for chocolate orange millionaires shortbread only makes nine squares, so I tend just to eat them. 

They’ll last for up to a week in a sealed tub.

But, you can freeze if you wish. 

Leave them to cool completely, so that the chocolate is totally set. Then, wrap tightly before freezing.

You might want to wrap them individually and then place it in a sealed box or larger airtight bag for extra protection. 

Your orange millionaire shortbread will last in the freezer for up to three months and should be thawed slowly and fully in the fridge before eating.

You may find that the biscuit layer crumbles slightly, but this is common even when unfrozen. 

Chocolate Orange Recipes

I love chocolate orange. Some of my other favourite recipes include:

• Chocolate Orange Brownies
• No-Bake Chocolate Orange Cheesecake
• Easy Chocolate Orange Loaf Cake

Terry’s Chocolate Orange Millionaire’s Shortbread Recipe

Author NameAuthor: Donna

What’s better than Caramel Shortbread? Putting a Chocolate Orange on top, that’s what!

5 from 6 votes

Print Recipe Pin Recipe Save Recipe Saved Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chilling time 2 hours hrs

Total Time 3 hours hrs

Course Sweets

Cuisine British

Servings 9 Squares

Calories 609 kcal

Ingredients

  

For the Shortbread Base

• 125 g Butter or Margarine
• 50 g Caster Sugar
• 175 g Plain Flour

For the Topping

• 200 g Condensed milk
• 100 g Butter (or Margarine)
• 125 g Caster sugar
• 1 teaspoon Vanilla
• 3 tablespoons Golden Syrup
• 200 g Milk chocolate (Broken into squares)
• 125 g Terry’s Chocolate Orange (plus more to Decorate)

Instructions

 

For the Shortbread

• Preheat the oven to 180 degrees and line a deep baking tray or dish with greaseproof paper.
• Cream together the butter and sugar until fluffy.
• Sift in the flour.
• Mix until it comes together as a dough.
• Tip into the baking tray, using the back of a spoon to press down and out into the sides until it’s even and fills the tray.
• Bake in the oven for 20 minutes.
• Leave to cool.

For the Caramel

• Place the butter, syrup, sugar, vanilla and condensed milk in a small saucepan and heat gently, stirring constantly.
• Bring this mixture to the boil and reduce to a simmer.
• Continue to stir constantly and vigorously for 10 minutes until the caramel thickens.
• Remove from the heat and pour over the biscuit, spreading straight away.
• Leave to set in the fridge for at least an hour.

For the Chocolate Topping

• Slowly melt the chocolate and mini chocolate orange segments in a saucepan on a low heat, stirring constantly.
• Once smooth, pour over the caramel and spread evenly.
• Gently press in big Terry’s chocolate Orange segments or more mini’s (optional).
• Return to the fridge to set fully before cutting.

Notes

• Make sure each layer is fully cooled and set before adding the next. If you are in a rush, use the freezer to cool. 
• I bake my shortbread in a deep 8inch square cake tin and use reusable baking paper

Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.

Keyword caramel, chocolate

Save this recipe for later!