Chocolate & Orange Millionaire’s Shortbread


12 Chocolate Chip Cookie dough balls, at room temperature

1 x 397g can Condensed Milk

150 g Butter

150 g Soft Brown Sugar

3 tbsp Golden Syrup

Grated zest of an orange

200g Salcombe Dairy Dark Chocolate

Who doesn’t love Millionaire’s Shortbread? We certainly do at Doughlicious HQ – but we couldn’t help putting our own twist on this classic creation (taking a little inspiration from our Orange Chocolate Lite Bites). Think a Chocolate Chip Cookie base, sweet orange-infused caramel and dark chocolate topping. You can thank us later


Preheat the oven to 180ºC (160ºC fan) Gas 4. Grease and line an 8  in | 20 cm square tin.

Bring together the chocolate chip cookie dough balls to form one large ball.

Lightly dust a work surface with flour and roll out into a square. Trim to fit the tin.

Carefully transfer to the base of the prepared tin, using the trimmings to press into the corners to ensure there are no gaps in the dough. Prick with a fork.

Bake in the preheated oven for 12-15 minutes until golden and cooked. Remove from the oven and leave to cool.

Meanwhile, place the butter, sugar, condensed milk and golden syrup into a pan and gently heat until the sugar has dissolved and the butter has melted. Add the grated orange zest.

Bring to the boil, stirring continuously. Reduce to a simmer and continue to cook (stirring all the time) for about 10-15 minutes or until you have a thick caramel.

Carefully pour the caramel over the cooled cookie base – take care as this will be very hot.

Leave to cool completely (it should take a couple of hours for the caramel to set).

Once the caramel has set, bring a pan of water to a simmer. Put the chopped chocolate into a heat proof bowl and set over the pan, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat).

Melt the chocolate, stirring often. Remove the bowl from the heat and set aside.

Pour over the cooled, set caramel and, using the back of a spoon, smooth over. Leave to cool before popping in the fridge for 4 hours – or overnight – until set.

Cook’s Tip

Take care when pouring the caramel over the cookie base – it will be very hot. It is also very important to ensure it is completely cool and set before starting the chocolate topping. If you want to add a little decoration, you can ‘feather’ melted white chocolate through the dark chocolate topping before it sets.