Easy Chocolate Orange Caramel Shortbread Recipe

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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, this tempting delight is comprised of 3 gorgeous 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.

And if, after reading all my tips, you still don’t feel confident enough – baking for beginners is here for you!

Chocolate Orange Caramel Shortbread Recipe Tips

• 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!

Looking for more of a dessert recipe? Check out this stunning sticky orange cake or my chocolate orange cheesecake!

Chocolate Orange Caramel Shortbread – Step by Step Picture Recipe

Here is what you will need to make 15 bars.

Ingredients

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 topping

• 200g Terry’s Chocolate Orange

For the decoration (optional)

• 50g White Chocolate
• Orange Food Colouring Gel

Essential Equipment

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

Decoration instructions (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.

Biscuit base instructions

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 and 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.

Caramel instructions

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.

Topping instructions

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!

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Chocolate Orange Caramel Shortbread - Printable Recipe

Yield: 15 Servings

Prep Time: 50 minutes

Cook Time: 20 minutes

Total Time: 1 hour 10 minutes

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

Print

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.

Notes

Store at room temperature and consume within 5 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  Jam Sugar Confectionery Thermometer Stainless Steel by Tala
• 
  Wilton Biscuit/Brownie Tin, Recipe Right, Non Stick, 27.9cm x 17.8cm (11in x 7in)

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 362Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 44mgSodium: 52mgCarbohydrates: 43gFiber: 1gSugar: 32gProtein: 4g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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