www.odlums.ie /recipes/chocolate-orange-millionaire-shortbread/

What you need:

Shortbread base

  • 175g/6oz Odlums Cream Flour
  • 125g/4oz Butter room temperature
  • 50g/2oz Caster sugar
  • Zest of 2 oranges

Caramel Layer

  • 200g/7oz Condensed milk
  • 125g/4oz Butter
  • 125g/4.4oz Caster sugar
  • 2 tbsp Golden syrup
  • 1 tsp  Goodalls Vanilla Essence
  • Chocolate Layer
  • 150g/5oz Milk Chocolate
  • 150g/5oz Dark chocolate
  • Zest of 1 orange
  • 15g/0.5oz Butter

To decorate

  • White chocolate melted, chopped orange flavoured chocolate and slivers of orange rind.

How to:

  1. Pre-heat the oven to 180C /350F/Gas mark 4. Grease and line an 8-inch square tin, 20cm x 20cm baking tray.
  2. Make the shortbread base by creaming the butter, sugar and orange zest until light and creamy, stir in the Odlums flour until a dough forms, press into the prepared tin, pierce the shortbread with a fork and bake for 15-20 minutes remove from the oven and set aside to cool.
  3. To make the caramel layer; place all the ingredients in a heavy-bottomed saucepan over medium heat and stir until the mixture becomes a thick sauce, allow it to cool and spread on the shortbread base
  4. Make the chocolate layer, in a heatproof bowl over a pan of hot water place the chocolate butter and orange zest allow to melt. Stir while chocolate is melting.
  5. When the caramel layer is cold spread the melted chocolate, decorate with a drizzle of melted white chocolate and chopped chocolate orange. Leave to set before cutting into bars.

Chocolate Orange Millionaire Shortbread

Category

All Recipes

Cook Time

3h

What you need:

Shortbread base

  • 175g/6oz Odlums Cream Flour
  • 125g/4oz Butter room temperature
  • 50g/2oz Caster sugar
  • Zest of 2 oranges

Caramel Layer

  • 200g/7oz Condensed milk
  • 125g/4oz Butter
  • 125g/4.4oz Caster sugar
  • 2 tbsp Golden syrup
  • 1 tsp  Goodalls Vanilla Essence
  • Chocolate Layer
  • 150g/5oz Milk Chocolate
  • 150g/5oz Dark chocolate
  • Zest of 1 orange
  • 15g/0.5oz Butter

To decorate

  • White chocolate melted, chopped orange flavoured chocolate and slivers of orange rind.

How to:

  1. Pre-heat the oven to 180C /350F/Gas mark 4. Grease and line an 8-inch square tin, 20cm x 20cm baking tray.
  2. Make the shortbread base by creaming the butter, sugar and orange zest until light and creamy, stir in the Odlums flour until a dough forms, press into the prepared tin, pierce the shortbread with a fork and bake for 15-20 minutes remove from the oven and set aside to cool.
  3. To make the caramel layer; place all the ingredients in a heavy-bottomed saucepan over medium heat and stir until the mixture becomes a thick sauce, allow it to cool and spread on the shortbread base
  4. Make the chocolate layer, in a heatproof bowl over a pan of hot water place the chocolate butter and orange zest allow to melt. Stir while chocolate is melting.
  5. When the caramel layer is cold spread the melted chocolate, decorate with a drizzle of melted white chocolate and chopped chocolate orange. Leave to set before cutting into bars.
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