Jaffa Cake Millionaire’s Shortbread

Jaffa Cake Millionaire's Shortbread

I have to admit, when I came up with this Jaffa Cake Millionaire’s Shortbread recipe (and even more so when I tasted it) I gave myself a big pat on the back! Because, this recipe is epic!! Let’s break it down: buttery shortbread with dark chocolate chips, a gooey orange caramel, smooth dark chocolate and finally, Jaffa Cakes! If you’ve not had a Jaffa Cake before, they are a British snack involving a layer of cake, with an orange jelly, covered in dark chocolate. They are super popular and the debate over whether they are a biscuit or not is a common topic. Combining them with another layered treat, Millionaire’s Shortbread, is the ultimate indulgence!

How to make Jaffa Cake Millionaire’s Shortbread…

To make the shortbread I mixed the butter and sugar together, then added the flour and chocolate chips, and formed a rough dough. I pressed it into the bottom of my lined tin using my fingers, then baked it for 20 minutes.

For the caramel layer I melted butter, sugar, golden syrup and condensed milk together in a pan on a low heat. Then I boiled it for around 6 minutes, stirring it constantly, until it was dark golden and thick.

When the caramel was ready I mixed in the orange extract, then poured the caramel over the shortbread and put it in the fridge to set.

Once the caramel was set, I poured melted dark chocolate over the top and added the Jaffa Cakes.

Jaffa Cake Millionaire's Shortbread

Tips for making the Jaffa Cake Millionaire’s Shortbread:

  • I used dark chocolate for the chocolate layer, you could also use milk chocolate or even white chocolate too!
  • To cut the Jaffa Cake Millionaire’s Shortbread into neat slices, it is best to do this when it is at room temperature. If you do it straight from the fridge, the chocolate on top could crack, and will be quite solid so will press into the caramel. At room temperature, and using a large sharp knife (ideally a knife that is bigger in length than the length of the shortbread), and gently cutting through worked well for me.
  • I used granulated sugar for the caramel, but you can also use caster sugar.
  • Golden syrup is sold all over the world, so check the international section in your supermarket if you’re not based in the UK. You can also buy it online from Amazon (see link below). If you can’t get hold of it, light corn syrup is the closest thing to it. You can also use light brown sugar, your caramel will look different and have slightly different texture – but it will still be delicious!
  • If you can’t get hold of Jaffa Cakes, this recipe will still be yummy without them. Or, you could try my Homemade Jaffa Cakes recipe.

Jaffa Cake Millionaire's Shortbread

Recommended equipment & ingredients*

8″ Square tinMixing bowlsCooling rack
Kitchen scalesOrange extractGolden syrup
Dark chocolateJaffa Cakes

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

Jaffa Cake Millionaire's Shortbread

More millionaire’s shortbread recipes…

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Millionaire’s ShortbreadGalaxy Golden Egg Millionaire’s ShortbreadVegan Millionaire’s Shortbread
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Snickers Millionaire’s Shortbread

Jaffa Cake Millionaire's Shortbread

Jaffa Cake Millionaire's Shortbread

Jaffa Cake Millionaire's Shortbread

Buttery shortbread with dark choc chips, orange caramel, dark chocolate and Jaffa Cakes
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: Millionaire's Shortbread
Prep Time: 1 hour
Cook Time: 20 minutes
Setting time: 2 hours
Total Time: 3 hours 20 minutes
Servings: 16
Author: thebakingexplorer


For the shortbread

  • 200 g Butter
  • 80 g Caster sugar
  • 225 g Plain flour
  • 50 g Dark chocolate chips

For the caramel

  • 170 g Butter
  • 75 g Granulated sugar
  • 80 g Golden syrup
  • 397 g Condensed milk
  • 2 tsp Orange extract

For decoration

  • 225 g Dark chocolate
  • 12 1/2 Jaffa Cakes


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a 8" square tin with greaseproof paper. I grease the tin first with a little butter to help the paper stick to it
  • To make the shortbread biscuit base mix the caster sugar and butter together into a bowl until creamy, using a spoon, or an electric mixer if you have one
  • Add the plain flour and mix in by hand with a spoon, then mix in the dark chocolate chips
  • Tip the mixture into the tin and press it down with your fingers until compact and even
  • Bake the shortbread biscuit base for 20-25 minutes, until lightly golden, then leave to cool fully in the tin
  • To make the caramel, put all of the ingredients (except the orange extract) into a pan on a low heat and stir until everything is melted together
  • Bring the mixture to the boil, stirring continuously, and let it boil for 5-7 minutes until thick and golden (I boiled mine for 6 minutes)
  • Take the mixture off the heat, and stir in the orange extract. Then pour it over the shortbread base
  • Put into the fridge to set for at least 2 hours, or overnight if you prefer
  • Melt the chocolate in the microwave. Blast for 30 seconds, then stir, then blast in 10 second intervals stirring between each one until melted
  • Pour the chocolate over the caramel and smooth it out, tap the tin onto your work surface a few times to remove any air bubbles and to create an even surface
  • Place the Jaffa Cakes into the chocolate and press in, you may need to cut some in half to fill the top completely
  • You can set the chocolate in the fridge for a quicker result, or leave at room temperature to set
  • It is best to slice this shortbread at room temperature to avoid cracking the chocolate top, remove the millionaire's shortbread from the tin and remove the baking paper. Slice carefully using a large sharp knife, it helps if the length of the knife is longer than the shortbread
  • If you have to slice it from the fridge but you want neat slices, the best way I've found to do this is to use a very sharp knife that's been held under hot running water. Dry the knife off carefully as it will be hot, then gently press it onto the set chocolate. Only cut through the chocolate layer, if you keep pressing down you will smear melted chocolate into the caramel and biscuit layers. Keep wiping the melted chocolate off the knife, and putting it back under hot water if it cools down. Always dry the water off the knife before cutting. Once you've cut through the chocolate layer only, pop it back in the fridge for 20 minutes. Remove from the fridge, then cut through the rest of the layers (you don't need to heat the knife this time). And you should get neat clean layers!
  • Store any leftovers in an airtight container, kept in the fridge it will last for 2 weeks
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!


Calories: 451kcal | Carbohydrates: 46g | Protein: 5g | Fat: 28g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 203mg | Potassium: 233mg | Fiber: 2g | Sugar: 32g | Vitamin A: 650IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg

NB. This post is not in any way sponsored by Jaffa Cakes – I just love their product!

If you like this, check out more of my Millionaire Shortbread recipes!

Jaffa Cake Millionaire's Shortbread

Jaffa Cake Millionaire's Shortbread

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11 comments / Add your comment below

  1. 5 stars
    A very delicious recipe. My daughter loves jaffa cakes and she absolutely loved them teamed up with millionaire’s shortbread!!

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