Chocolate Orange Millionaires Shortbread – Willey’s Weekly Bake 157

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This weeks bake was following a request from Jake my boyfriend wanting something that he ‘likes’ rather than all my healthy bakes. Then on Monday I started my new job at Berry Gardens I found out that they were taking part in the Macmillan coffee morning cake sale on Wednesday so I thought I should bring my bake along. This turned out to be good as I placed 3rd with 1st and 2nd both being two variations of a chocolate orange cake!

Ingredients for the shortbread

  • 325g Plain flour
  • 100g Caster sugar
  • 225g Salted softened butter
  • Zest of one orange

Ingredients for Caramel

  • 1 can of condensed milk
  • 50g Dark brown sugar
  • 50g Butter

Ingredients for Chocolate 

  • Juice of one orange
  • 200g of Dark Chocolate
  • 20g of Milk Chocolate
  • 1tbsp of Milk



  1. Preheat the oven to 180 degrees celsius. Lightly grease and line a tin approx 30 x 20cm
  2. Make the shortbread by adding all the ingredients into a bowl until it resembles breadcrumbs including the zest of the orange. 2FA438AE-FFA1-424F-BDAA-0A189C3EA2CF
  3. Using your hands bring the dough together, then fill the tin using a pallet knife or spatula to flatten the dough. ECA12DD2-1EC0-46A6-AF94-851AF2F93B5A
  4. Bake for 20 minutes until golden brown. Whilst baking make the caramel.
  5. To make the caramel add all the ingredients into a medium sized saucepan and place on a medium heat. 51DF2C31-E907-4FAC-AB95-4447ACA4AFAD
  6. Stir constantly whilst the mixture continues to darken and thicken.
  7. Once it begins to bubble turn the heat down until coats a spoon nicely and is almost at setting point and stir for 5 minutes until thick. FAF6E680-99C3-4342-BEF3-BAE5E91DAB6C
  8. Remove form heat and allow to cool.
  9. Remove the shortbread from the oven and allow to cool.
  10. Pour and bread the caramel over the shortbread and allow to set slightly, you can speed this up by putting in the freezer.
  11. Melt the dark chocolate using your preferred method but make sure that there are few lumps remaining.
  12. Warm the juice of one orange and add to the chocolate and mix, it may cause the chocolate to seize and become thick then add a little milk until it forms a smooth paste and can be easily spread.
  13. Melt the milk chocolate in a pipping bag.
  14. Spread the dark chocolate over the caramel and smooth. 38A4F140-8472-465B-BD1E-629F71F4EDDB
  15. Then pipe the milk chocolate in lines across the top. Then use a cocktail stick dragging up and down to create the feathering look.
  16. Chill in the fridge or freezer until set.



2 Comments Add yours

  1. Holly G. says:

    I’ve shared this on Twitter. It looks quite delicious!! 😀 Thank you for sharing the recipe!


  2. They look so good!


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