Cook Time: 3 hours
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.
Recipe Steps
- Pre-heat the oven to 180C /350F/Gas mark 4. Grease and line an 8-inch square tin, 20cm x 20cm baking tray.
- 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.
- 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
- 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.
- 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.
