Terry’s Chocolate Orange Millionaires Shortbread

Buttery Orange flavoured Shortbread, Delicious Homemade Caramel, and Terry’s Chocolate Orange Goodness on top. Perfect Christmas Traybake!

So, yeah… Chocolate Orange themed Millionaires Shortbread anyone?! Honestly, I have wanted to post this recipe FOR SO LONG but I wanted to hold off till Christmas time. I simply adore Terry’s Chocolate Orange and I simply adore Millionaires Shortbread, so this recipe was a bit of a given. I’ve made this several times, and I adore the extra Orange in the shortbread, rather than just the chocolate orange melted on top.

I decided to go quite similarly along the lines of my Salted Caramel Millionaires Shortbread as the recipe is just so popular and works so well. It was quite simple to adapt to make it Christmas themed by using Terry’s Chocolate Orange on top, and drizzling over some Orange Coloured chocolate as well. Also, using the Orange flavouring in the shortbread gave it that extra kick I wanted. Of course, this is optional, but its OH SO YUMMY and moreish. When I gave these to my Trusty Taste Testers, they devoured them. I realise I say this a lot, but I have a hungry bunch of Taste Testers, and if they don’t like something, they do say!

I obviously used Terry’s Chocolate Orange, but you can use whatever flavoured chocolate you like. Even the Lindt chocolates for example, or a flavoured cadburys chocolate!

For the caramel, you REALLY have to work on it. You can’t use a tin of carnations caramel and stick it on top as it doesn’t set. You can’t really skip the steps, as it really is a caramel. I don’t often make my caramels from complete scratch as many of my readers prefer the easier versions, and I get that. You have to make sure to stir the caramel a lot to prevent it from catching and burning. I use a medium level of heat, and a larger pan so its easier to stir. You have to be careful as it obviously does get VERY hot, but its worth it. It is delicious and heavenly.

This recipe makes 16 squares!


– 200g Unsalted Butter, room temperature
– 100g Caster Sugar
– 275g Plain Flour
– Zest of 2 Oranges

– 200g Unsalted Butter
– 3 Tbsp Caster Sugar
– 4 Tbsp Golden Syrup
– 1x 397g Tin Condensed Milk

– 300g Terry’s Chocolate Orange
– 75g White Chocolate
– Orange Food Colouring
– Terry’s Chocolate Orange Segments


  1. Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.
  2. Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour and orange zest until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed! Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top!
  3. Once baked, remove from the oven and leave to the side. In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
  4. Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back! The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
  5. Pour the caramel onto the shortbread base and leave to set for an hour in the fridge.
  6. Once set, melt the chocolate orange and pour over the caramel – melt the white chocolate and mix with a little orange food colouring and swirl it into the chocolate orange with the end of a cake skewer so it forms a pretty pattern or just drizzle it over.
  7. Put a chocolate orange slice on it for each piece when you eventually cut it. Chill the Shortbread back in the fridge for another 1-2 hours until the Chocolate has gone hard**!
  8. Chop your Shortbread into the separate pieces and enjoy!

Tips and Ideas

This will keep in an airtight container for at least 1 week – if they last that long!

If you caramel is rock solid when you remove it from the fridge, you have slightly over done it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.

**If you struggle to cut your shortbread and tray bakes without the chocolate cracking on top, set it at room temperature rather than in the fridge and it’ll be softer so therefore won’t crack when you cut it!

You can use normal Milk Chocolate if you wish, or even use orange extract to flavour it this traybake.


Find my other Traybake & Christmas Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Is there a way of making the caramel slightly orange flavoured? Would it even be possible to make a seasonal alcoholic version with cointreau in it?

  2. Hi Jane
    Just reading through the ingredients/recipe, I notice your title for the caramel is salted caramel but you use unsalted butter and no other salt addition so wondered how the caramel becomes salted – or have I missed something!

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