Chocolate Orange Caramel Shortbread Recipe — Zesty Caramel Slice

This chocolate orange caramel shortbread is an irresistible traybake that’s surprisingly simple to make. With three distinct layers — a fragrant orange shortbread base, a soft-set caramel and a smooth chocolate orange topping — it’s an elegant twist on classic millionaire’s shortbread and perfect for gifts, parties or a special treat.

Recipes evolve over time and baking is all about experimenting. This version celebrates bright orange zest in the biscuit, a rich, buttery caramel and Terry’s Chocolate Orange as the topping for a clear, vibrant flavour profile. The steps are straightforward and suitable for bakers of any skill level — follow the instructions and you’ll have delicious bars in no time.

Read through the recipe before you begin and prepare ingredients and equipment. If you’re new to baking, take your time and follow each step — the results are worth it.

Chocolate Orange Caramel Shortbread Recipe Tips

• Line the tin fully with baking paper. Caramel is sticky and a full lining makes removal and cleaning much easier.
• Zest citrus fruits when they are cold from the fridge — they’re firmer and easier to zest finely.
• Cook the caramel gently. High heat can scorch the sugar on the pan base, so patience is key.
• A sugar thermometer is a worthwhile purchase for reliable caramel results — it removes guesswork and ensures the caramel will set.
• Prep ingredients and read the full recipe before starting to make the process smooth and stress-free.

For other orange-flavoured desserts, consider a sticky orange cake or a chocolate orange cheesecake if you want more variety.

Chocolate Orange Caramel Shortbread – Step by Step Picture Recipe

(Printer-friendly recipe card is at the end of this post.)

This recipe includes both UK metric and US Cup measurements.

Ingredients (makes 15 bars)

For the biscuit base

• 125g (1/2 Cup + 1 tbsp) unsalted butter, room temperature
• 50g (1/4 Cup) golden caster sugar
• Zest of 2 oranges
• 175g (1 + 1/4 Cups) plain flour
• Pinch of salt

For the caramel

• 200g (7 oz) condensed milk
• 125g (1/2 Cup + 1 tbsp) unsalted butter
• 125g (1/2 Cup + 1 tbsp) golden caster sugar
• 2 tbsp golden syrup
• 1 tsp vanilla extract
• Pinch of salt

For the topping

• 200g (7 oz) Terry’s Chocolate Orange

For decoration (optional)

• 50g (1.8 oz) white chocolate
• Orange food colouring gel

Essential equipment

• 18 x 28cm (7 x 11″) rectangular baking tin
• Sugar thermometer (recommended)

Decoration instructions (optional)

If you choose to make orange chocolate decorations, make them a few hours ahead or the night before so they set fully.

Line a baking tray with baking paper. Break the white chocolate into a microwave-safe bowl and add a small amount of orange food colouring gel.

Heat on half power in 10-second bursts, stirring between each interval. When mostly melted, stop heating and stir until smooth — residual heat will finish melting the chocolate. Pipe shapes from the melted chocolate onto the lined tray and allow to set at room temperature.

Biscuit base instructions

Preheat the oven to 180°C (Fan 170°C / 356°F). Grease and line the base and sides of the baking tin.

Cream the butter, sugar and orange zest in a stand mixer with a beater attachment or by hand with an electric whisk until light and fluffy. Add the flour and salt, then mix until a soft dough forms.

Press the dough evenly into the prepared tin and prick all over with a fork. Bake for 15–20 minutes until golden. Remove from the oven and set aside to cool while you make the caramel.

Caramel instructions

Add the condensed milk, butter, sugar, golden syrup, vanilla and a pinch of salt to a medium heavy-based saucepan. Warm gently, stirring until the sugar dissolves, then bring to a boil.

Stir continuously and keep the mixture bubbling until it thickens and reaches about 107°C (225°F) on a sugar thermometer. This should become a light, thick caramel — avoid increasing heat, which can cause scorching.

Carefully pour the hot caramel over the cooled biscuit base and spread it evenly. Allow the caramel to cool completely before adding the chocolate layer.

Topping instructions

Break the Terry’s Chocolate Orange into a microwave-safe bowl. Heat on half power in 10-second bursts, stirring between each interval. When the chocolate is about two thirds melted, stop heating and stir until smooth to finish melting.

Pour the melted chocolate over the cooled caramel and smooth with a spatula or the back of a spoon. If you made chocolate decorations, position them thoughtfully so they appear centered on each slice.

Leave the tray at room temperature to set fully — this can take a couple of hours, but overnight resting ensures clean slices. Once set, cut into 15 pieces and store in an airtight container at room temperature for up to 5 days.

Which flavour would you try next for caramel shortbread? Share your ideas in the comments.

Love this recipe? Pin it!

Chocolate Orange Caramel Shortbread Recipe

Yield:
15 Servings

Prep Time:
50 minutes

Cook Time:
20 minutes

Total Time:
1 hour 10 minutes

This impressive Chocolate Orange Caramel Shortbread is easy to make and tastes heavenly.

Ingredients

For the Chocolate Decorations (Optional)

• 50g (1.8 oz) white chocolate
• Orange food colouring gel

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

Essential Equipment

• 18 x 28cm (7 x 11″) rectangular baking tin
• Sugar thermometer

Instructions

Chocolate Decoration Instructions (Optional)

1. Place white chocolate in a bowl, add a small amount of orange colouring and heat in 10-second bursts on half power, stirring between each. When nearly melted, stir until smooth and pipe shapes onto lined paper. Set aside to harden.
2. Alternatively, skip decorations and proceed to the biscuit base.

Biscuit Base Instructions

1. Preheat oven to 180°C (Fan 170°C / 356°F). Grease and line the tin. Cream butter, sugar and orange zest until pale and fluffy.
2. Add flour and salt, mixing to a soft dough. Press evenly into the prepared tin and prick with a fork. Bake 15–20 minutes until golden; cool while you make the caramel.

Caramel Instructions

1. Combine condensed milk, butter, sugar, golden syrup, vanilla and salt in a medium heavy-based saucepan over medium heat. Stir until the sugar dissolves, then bring to a boil.
2. Stir constantly and simmer until the mixture thickens and reaches about 107°C (225°F) or becomes a thick, light caramel. Pour carefully over the biscuit base and smooth. Allow to cool completely.

Chocolate Topping Instructions

1. Melt the Chocolate Orange in the microwave on half power in 10-second bursts, stirring between each. When almost melted, stir to fully melt without additional heat.
2. Spread the melted chocolate over the cooled caramel. Arrange any decorations and leave to set at room temperature — ideally overnight. Cut into 15 bars and store in an airtight container at room temperature for up to 5 days.

Notes

Storage: Store at room temperature and consume within 5 days.

Tips

• Line the tin completely to make removing sticky caramel easy.
• Zest cold fruit for finer, easier zesting.
• Avoid high heat when cooking caramel to prevent burning.
• Use a sugar thermometer for consistent caramel results.
• Read the recipe through and prep ingredients beforehand to keep the process smooth.

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 is a general guideline and not a substitute for professional advice. Always check labels for allergens.