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Terry’s Chocolate Orange Millionaire’s Shortbread Recipe

What’s better than Caramel Shortbread? Putting a Chocolate Orange on top, that’s what!
Course Sweets
Cuisine British
Keyword caramel, chocolate
Prep Time 30 minutes
Cook Time 30 minutes
Chilling time 2 hours
Total Time 3 hours
Servings 9 Squares
Calories 609kcal
Author Donna

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