The Step by Step Guide to Making Chocolate Orange Caramel Shortbread

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!

Chocolate Orange Caramel Shortbread in a stack

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.

Chocolate Orange Caramel Shortbread in a stack

My Top Tips for Making Caramel Shortbread

  • Line the tin all the way around. This is caramel we’re making here and it’s sticky stuff! Lining will make your life easier so don’t be lazy – you’ll thank me later.
  • Zesting citrus fruits is easiest when they’ve come out the fridge and, as a result, are a little firmer.
  • Don’t be tempted to crank up the heat on the caramel making. You’ll probably burn it on the bottom of the saucepan. It’s best to just be a little patient instead.
  • You could guess or judge it by eye but I highly recommend investing in a sugar thermometer. It takes all the guess work out of the equation and you’ll know that the caramel is going to set!
  • Read all the way through the recipe and prepare your ingredients before you start. Simple, but very effective!

 

Chocolate Orange Caramel Shortbread in a stack

Chocolate Orange Caramel Shortbread Recipe

Here is what you will need to make 15 bars.

For the Biscuit Base

  • 125g Unsalted Butter, room temp
  • 50g Golden Caster Sugar
  • Zest of 2 Oranges
  • 175g Plain Flour
  • Pinch of Salt

 

For the Caramel

  • 200g Condensed Milk
  • 125g Unsalted Butter
  • 125g Golden Caster Sugar
  • 2 tbsp Golden Syrup
  • 1 tsp Vanilla Extract
  • Pinch of Salt

 

For the Chocolate Topping

  • 200g Terry’s Chocolate Orange

 

For the Chocolate Decorations (Optional)

  • 50g White Chocolate
  • Orange Food Colouring Gel

 

Essential Equipment

  • 18 x 28cm (7 x 11″) Rectangular Baking Tin
  • Sugar Thermometer

 

To Make 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.

Chocolate Orange Caramel Shortbread: white chocolate in a bowl with orange food colouring

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.

Chocolate Orange Caramel Shortbread: orange coloured white chocolate in a bowl

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.

Chocolate Orange Caramel Shortbread: pretty orange coloured white chocolate shapes on a baking tray

To Make the Biscuit Base

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.

Chocolate Orange Caramel Shortbread: creamed butter, sugar & orange zest in a mixer bowl

Now add in the flour & salt and beat again until it forms a soft dough.

Chocolate Orange Caramel Shortbread: the biscuit base dough in a stand mixer

Press this dough into the base of your prepared tin and prick all over with a fork.

Chocolate Orange Caramel Shortbread: the biscuits base dough pressed into a baking tray and pricked 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.

Chocolate Orange Caramel Shortbread: the baked biscuit base in a baking tray

To Make the Caramel Layer

Add all the ingredients to a medium heavy based saucepan and set over a medium heat.

Chocolate Orange Caramel Shortbread: the caramel ingredients in a saucepan on the hob

Melt gently, stirring continuously. Then bring it to the boil.

Chocolate Orange Caramel Shortbread: the dissolved caramel ingredients in a saucepan on the hob

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.

Chocolate Orange Caramel Shortbread: the cooked caramel in a saucepan on the hob

Being careful as the caramel will be very hot, pour the mixture over the biscuit base and smooth out as best as you can.

Chocolate Orange Caramel Shortbread: the caramel poured on top of the biscuit layer in a baking tin

I personally like to leave this to cool completely before moving onto the next step.

To Make the Chocolate Topping

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!)

Chocolate Orange Caramel Shortbread: melted chocolate in a bowl

Pour this over the cooled caramel layer and smooth out with a spatula or the back of a spoon.

Chocolate Orange Caramel Shortbread: melted chocolate smoothed over the caramel layer in the baking tray

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.

Chocolate Orange Caramel Shortbread: the orange white chocolate decorations on top of the chocolate layer in the baking tin

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.

Chocolate Orange Caramel Shortbread in a stack

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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Chocolate Orange Caramel Shortbread in a stack

Chocolate Orange Caramel Shortbread in a stack

 

 

My Recommendations For This Recipe…

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5 from 1 vote
Chocolate Orange Caramel Shortbread in a stack
Chocolate Orange Caramel Shortbread Recipe
Prep Time
40 mins
Baking/Cooling Time
2 hrs
Total Time
2 hrs 40 mins
 

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This seriously impressive Chocolate Orange Caramel Shortbread recipe is not only easy to make but tastes heavenly! 

Course: Sweet Treats
Cuisine: English
Keyword: Caramel Shortbread, Chocolate Orange, Millionaire Shortbread, Millionaire's Shortbread
Servings: 15 Bars
Author: Emma Mason | Kitchen Mason
Ingredients
For the Chocolate Decorations (Optional)
  • 50 g White Chocolate, broken
  • Orange Food Colouring Gel
For the Biscuit Base
  • 125 g Unsalted Butter, room temp
  • 50 g Golden Caster Sugar
  • Zest of 2 Oranges
  • 175 g Plain Flour
  • Pinch of Salt
For the Caramel
  • 200 g Condensed Milk
  • 125 g Unsalted Butter
  • 125 g Golden Caster Sugar
  • 2 tbsp Golden Syrup
  • 1 tsp Vanilla Extract
  • Pinch of Salt
For the Topping
  • 200 g Terry’s Chocolate Orange, Broken
Essential Equipment
  • 18 x 28cm (7 x 11″) Rectangular Baking Tin
  • Sugar Thermometer
Instructions
To Make the Chocolate Decorations (Optional)
  1. 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.

  2. 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.

To Make the Biscuit Base
  1. Grease and line the baking tin/preheat your oven to 180°C/Fan 170°C.

  2. Cream the butter, sugar and orange zest until light and creamy. Then add the flour, salt and mix until a dough forms.

  3. 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.

To Make the Caramel Layer
  1. Add all ingredients to a medium saucepan over a medium heat and stir until the sugar has dissolved.

  2. Bring to the boil then keep boiling, stirring constantly until it becomes a thick light caramel. (Or reaches 107°C.)

  3. Pour over the biscuit and smooth out. Leave to cool.

To Make the Chocolate Layer
  1. Put the chocolate in a bowl and heat in 10 second blasts in the microwave until almost melted then stir until completely melted.

  2. Smooth the melted chocolate over the caramel then top with the orange chocolate decorations.

  3. Allow to set at room temperature before slicing into 15 bars.

Recipe Notes

Store at room temperature and consume within 5 days.

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Hi I’m Emma & I want to help you create delicious food with crazy easy recipes, step by step pictures and helpful top tips.

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