This unbelievably amazing chocolate orange caramel shortbread recipe will blow your mind! Not only is it easy to make with my easy to follow simple step by step picture recipe but it tastes absolutely divine! Much like my classic millionaire’s shortbread recipe, (probably the most popular recipe on Kitchen Mason!) this naughty delight is comprised of 3 tempting layers. A wonderfully fragrant orange shortbread base, silky smooth soft set caramel and a Terry’s Chocolate Orange topping. This right here is a chocolate caramel shortbread recipe you NEED in your life!
We all love a good twist on a traditional recipe. (Remember when I made Snickers millionaire shortbread?!) Recipes are a bit like Madonna. They’re always reinventing themselves and everyone has a different opinion/favourite version. This is the beauty of baking! It’s SO versatile, SO creative and can be adapted to suit anyone’s tastes and needs.
In this post you will learn how to make caramel shortbread for yourself and, who knows, maybe you’ll go on to create your own fabulous flavour combo! Whatever the case I can promise you this – this recipe is so easy to use that anyone of any skill level can do it. Yes, seriously! All you need to do is follow my step by step picture recipe and you will be indulging in your very own chocolate orange caramel shortbread before you know it.
Here is what you will need to make 15 bars.
For the Biscuit Base
For the Caramel
For the Chocolate Topping
For the Chocolate Decorations (Optional)
If you are making the orange chocolate decorations for the top, I recommend doing these either a few hours in advance or the night before to ensure they are set before using.
Line a baking tray with baking paper.
Break the chocolate into a small microwavable bowl and add in a generous amount of orange food colouring gel.
Heat in your microwave on half power in 10 second intervals. Be sure to stir well between each blast.
Once it’s two thirds melted, stir the rest of the way until smooth. The heat in the bowl will be enough to continue melting it. You can add more colour if you need to but be sparing – chocolate likes to be blended with things that are the same temperature as itself (hence why I say to add the colouring before you melt!) or it could split and become unusable.
Pour the melted chocolate into a disposable piping bag and snip the end. I opted for the pretty pattern below but you could do any design you like! Hearts, stars, swirls – you name it, you can do it.
Practice on a little plate first if you need to then pipe your designs onto the prepared baking tray and leave them at room temperature to set completely before using.
Preheat your oven to 180°C/Fan 170°C then grease and line the base and sides of your baking tin.
In an electric stand mixer with the beater attachment or in a large bowl with an electric hand whisk, cream together the butter, sugar & orange zest until light and fluffy.
Now add in the flour & salt and beat again until it forms a soft dough.
Press this dough into the base of your prepared tin and prick all over with a fork.
Bake the biscuit for 15-20 minutes until golden on top.
Leave to one side to cool while we make the caramel.
Add all the ingredients to a medium heavy based saucepan and set over a medium heat.
Melt gently, stirring continuously. Then bring it to the boil.
At this point you need to be stirring quite vigorously to avoid it catching on the bottom and burning. Keep stirring whilst the mixture bubbles away until it reaches 107°C on a sugar thermometer and becomes a thick light caramel.
Being careful as the caramel will be very hot, pour the mixture over the biscuit base and smooth out as best as you can.
I personally like to leave this to cool completely before moving onto the next step.
Break the Terry’s Chocolate Orange into a microwavable bowl. Switch the power to half then heat in 10 second intervals, stirring well between each time. When it’s two thirds melted, don’t heat anymore – just stir until it’s completely melted. (This is the easiest way EVER to temper chocolate!)
Pour this over the cooled caramel layer and smooth out with a spatula or the back of a spoon.
If you made the orange chocolate decorations, carefully place these on top but be mindful of where you will be slicing. I try and place them where the middle of each slice is likely to be.
Now for the waiting game. Allow to set completely at room temperature – this could take a couple of hours but I like to leave mine overnight before cutting just to be sure.
When completely set, cut into 15 pieces and store in an airtight container at room temperature. Consume within 5 days.
If you could make any flavour of caramel shortbread, what would it be? Let me know in the comments section below!
I hope you enjoyed the post my lovelies, until next time. Miss Kitchen Mason x
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This seriously impressive Chocolate Orange Caramel Shortbread recipe is not only easy to make but tastes heavenly!
Put the white chocolate in a bowl and add a healthy amount of orange food colour. Heat in 10 second blasts in the microwave until almost melted then stir until completely melted.
Pour into a piping bag, snip the end and pipe patterns onto a baking tray lined with baking paper. Leave to one side to set.
Grease and line the baking tin/preheat your oven to 180°C/Fan 170°C.
Cream the butter, sugar and orange zest until light and creamy. Then add the flour, salt and mix until a dough forms.
Press the dough into the tin and prick all over with a fork. Bake for 15-20 minutes until golden. Cool while you move on to the caramel.
Add all ingredients to a medium saucepan over a medium heat and stir until the sugar has dissolved.
Bring to the boil then keep boiling, stirring constantly until it becomes a thick light caramel. (Or reaches 107°C.)
Pour over the biscuit and smooth out. Leave to cool.
Put the chocolate in a bowl and heat in 10 second blasts in the microwave until almost melted then stir until completely melted.
Smooth the melted chocolate over the caramel then top with the orange chocolate decorations.
Allow to set at room temperature before slicing into 15 bars.
Store at room temperature and consume within 5 days.