Easy No Bake Terry’s Chocolate Orange Millionaire’s Shortbread recipe that’s ready in just 10 minutes! So easy, anyone can make it!
Confession time: I ruddy hate Terry’s Chocolate Orange. I say hate, but I’m fairly sure I’ve never actually eaten any. 🍊
The chocolate orange combo is just not for me, no matter how nifty I think the design and packaging is (chocolate made to look like fruit – in your face nature!).
BUT I know that you guys love it, sooooo here you go!
This is an easy recipe for a completely No Bake Terry’s Chocolate Orange Millionaire’s Shortbread!
As well as being topped with Terry’s Chocolate Orange segments, the zest of an orange is added to the caramel – giving this classic Chocolate Caramel Shortbread recipe a delicious orange twist. It’s incredibly easy to make, and completely no-bake! It would be perfect to make with kids since there’s no oven involved – just the hob and a microwave.
First, you’ll melt butter and crush shortbread biscuits to make the base. Try not to think about how much extra butter you’re adding to shortbread here…. just focus on the result.
Next, we’ll make a SUPER quick cheats caramel which is ready in just two minutes! Melted butter and sugar are combined with a tin of condensed milk in a large metal saucepan, and then it’s heated on a VERY ANGRY boil for two minutes. Keep kids away and be careful here.
Finally, the caramel and shortbread layers are topped with melted chocolate and segments of Terry’s Chocolate Orange…. you could also do a final grating of orange zest too.
By the way – you could make these treats dairy free by replacing the butter with coconut oil and using dairy free chocolate and shortbread biscuits!
- For the base:
- 300g shortbread biscuits
- 100g melted unsalted butter
- For the caramel:
- 397g condensed milk
- 150g unsalted butter
- 150g light brown sugar
- zest of one orange
- For the topping:
- 200g plain chocolate
- 1 packet Terry's Chocolate Orange
- 50g unsalted butter
- For the base:
- Prepare a 9 inch by 9 inch square tin by lining it with parchment paper or thick tin foil.
- Crush the shortbread biscuits into crumbs - you can do this using a food processor, or by putting the biscuits into seal-able bag and bashing them with a rolling pin. Melt the butter and stir into the shortbread crumbs, then pour everything into the tin. Use the back of a spoon or your hand to push it down firmly and evenly into the tin. Pop into the fridge to set.
- For the caramel:
- Put the butter and sugar into a large saucepan on a medium heat, until they're melted together. Add the can of condensed milk and put it on the highest heat, bringing everything to a rolling boil. Keep on a high heat for 2-3 minutes while stirring quickly, then remove from the heat and set aside for a couple of minutes. Stir in the orange zest.
- Pour the caramel over the base, then pop back into the fridge while you melt the chocolate.
- For the topping:
- Melt the chocolate the microwave then stir in the butter. Pour the mixture over the top of the caramel and arrange the Terry's Chocolate Orange segments on top. Pop into the fridge to set for around an hour. Cut into 15 squares and keep in an airtight tub for up to a week.
No Bake obsessed like me? Pin it for later
If you make these, tag me #kerrycooks @kerryedwards on Instagram , or post a picture on my Facebook or Twitter so I can see!
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I reckon you’re onto a winner here Kerry!
Janie x
JANIE recently posted…Asian Style Razor Clams (and how to catch a razor clam!)
I saw these as soon as I woke up this morning and I was craving it! I love anything with chocolate orange.
Dannii @ Hungry Healthy Happy recently posted…Comment on Cauliflower and Potato Curry by LaaLaa
Heh, thank you Dannii! I think adding the orange zest take these over the top
i love the chocolate and orange combo, so I’ll eat all the chocolate orange you won’t! I call that a win win 😉
Helen @ Fuss Free Flavours recently posted…10 ways to give a little back to others this autumn
We make an excellent pair! 🙂