stacked chocolate orange millionaire's shortbread

Chocolate Orange Millionaire’s Shortbread

chocolate orange shortbread
Love the layers!

Any shortbread lovers out there? Maybe if you are like me, I have never tried this classic shortbread recipe. Such a treat. Moreover, I love chocolate….. and I love orange; they both go so well together which inspired me to put that great flavor combination into making a Chocolate Orange Millionaire’s Shortbread recipe. A perfect chocolate orange match.

If you happen to be on a shortbread kick, try this delicious peanut butter version here.

Chocolate and Orange?

stacked chocolate orange millionaire's shortbread
Millionaires Rounds!

My first encounter with chocolate and orange in a dessert was back in 2001. Back then I was still a fairly new home baker but hey, I decided to try my hand at a recipe for chocolate mousse. The recipe called for small pieces of orange rind in the recipe. A bit intimidated and wondered how this will work? To my surprise, it tasted awesome, and the flavors worked so well together. I was hooked ever since!

Throughout my love of cooking and baking I have come across this classic Millionaire’s Shortbread recipe in so many cookbooks, magazines, and online places. Never having tried it before, I was so curious and decided to make it and put an orange spin on it and see what it was all about!

Millionaire’s Shortbread Recipe

The classic Millionaire’s Shortbread consist of three components and layers:

  • Shortbread (bottom crust)
  • Caramel (middle layer)
  • Chocolate Ganache (top)

What’s not to love about that! Three things I love to eat stacked in one delicious cookie bar. Couldn’t wait to try my hand at it! The recipe I used is very standard and traditional.

Orange Twist

Fresh orange zest from one orange gets placed into the shortbread dough and is the perfect hint of freshness and zing that compliments not only the shortbread, but also the chocolate. I love the taste. Also, I wanted to put pistachios or pecans into the dough along with the orange zest but baked this for some who had nut allergies. However, I will try that next time! Orange and pistachios are another great flavor combination.


Classically, these bars are baked into a rectangle dish, then sliced for serving and devouring. Here, I use small silicone baking pans to make individual servings. Silicone is great for bars because no cutting is required, and they pop right out of the pans easily. Makes cleanup a jiff for this shortbread recipe!

Making Individual Servings

Baking and assembling is super quick and easy.

  • First, shortbread is made and placed into the cavity of each silicone pan and baked
  • Second, caramel layer is added and then chilled to firm up
  • Third, chocolate layer is added and chilled
  • Fourth, shortbread bars are popped out of their molds and ready to enjoy

Chocolate Orange Millionaire’s Shortbread

chocolate orange shortbread

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5 from 1 review

Delicious orange shortbread topped with a gooey caramel layer and finished with a creamy chocolate ganache for a delicious layered crunchy, creamy treat. 

  • Author: Stacey
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1012 1x
  • Category: Desserts
  • Cuisine: American



For the Shortbread

2 sticks unsalted butter

1/2 cup sugar

1 egg yolk

1 tsp vanilla

1/2 tsp salt

1 orange, zested

Caramel Layer

1 can sweetened condensed milk (14 oz)

1 stick unsalted butter

1 cup light brown sugar

1/4 cup corn syrup

1 tsp vanilla

1/2 tsp salt

Chocolate Topping

1 1/2 cups semisweet chocolate chips

1/3 cup cream


Making the Shortbread

Preheat oven to 350.  Assemble your small silicone molds.  

Cream the butter and sugars together in a stand mixer with a paddle attachment till light and fluffy.

Add in the egg yolk and mix till combined.  Add in the salt, vanilla, and orange zest. Mix till thoroughly combined.

Pinch off small amount of dough and place into the bottom of each mold about 1/3 full.

Bake about 10-15 minutes till very lightly golden brown.  Cool on a wire rack.

Caramel Layer

Combine all ingredients in a saucepan and whisk together over medium heat till caramel darkens and bubbles about 5 minutes or so.  If you have a candy or digital thermometer, it will register about 225 degrees.

Pour on top of the shortbread layers in the silicone molds. about 2/3 full.  Work quickly as the caramel will start to thicken.  Place in the refrigerator to cool till firm, about 30 minutes or so.

Chocolate Topping

Place chocolate chips and cream in a medium bowl.  Microwave in 20-30 second intervals, stirring after till mixture is creamy.  

Pour over caramel layers and place in refrigerator or freezer to firm.  Pop out of molds.


Can place in a container and freeze or in refrigerator for a week.

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