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!
Ingredient Tips & Equipment Information
- For the shortbread base, the butter will need to be at room temperature before you start making it.
- For the best flavour, make sure to use a good quality orange extract and not an essence.
- I used unsalted butter for this recipe, and I really recommend using proper butter (not a baking spread) if you can for the best flavour.
- I use granulated sugar for the caramel, but you can also use caster sugar (superfine 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. 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!
- I use dark chocolate chips for the shortbread base and the chocolate topping, but you can use milk or even white chocolate if your prefer.
- For more answers to Millionaire's Shortbread questions, check out my original Millionaire's Shortbread recipe!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Jaffa Cake Millionaire's Shortbread
To make the shortbread, mix the butter and sugar together, then add the flour and chocolate chips and form a rough dough. Press it into the bottom of a lined square tin using your fingers or the back of a spoon, then bake it for 20 minutes or until lightly golden around the edges.
For the caramel layer, melt butter, sugar, golden syrup and condensed milk together in a pan on a low heat. Then boil it for around 6 minutes on a gas hob (or simmer for 10-12 minutes on an induction hob), stirring it constantly, until it is dark golden and thick.
When the caramel is ready, mix in the orange extract, then pour the caramel over the shortbread and put it in the fridge to set. Once the caramel is set, pour melted dark chocolate over the top and add the Jaffa Cakes. Leave the chocolate to set before slicing.
How should the millionaire's shortbread be stored and can it be frozen?
You can store millionaire's shortbread either at room temperature in an airtight container in a cool place, or in the fridge. The chocolate and caramel will be softer and easier to bite into at room temperature, and both will be firmer if stored in the fridge. Either way, it will keep for about 1 week. You can freeze millionaire's shortbread, wrap it well and freeze for up to 3 months. Sometimes the chocolate can get a white fat bloom on it after being in the freezer, it's still safe to eat but it doesn't look as nice!
What is the best way to cut up millionaire's shortbread?
To cut the 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 mking it ooze out. 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.
Why is it called millionaire's shortbread?
This indulgent traybake treat is known as millionaire's shortbread in the UK, but in other parts of the word it can also be called a caramel slice, or a chocolate caramel slice. It is thought to have originated in Scotland, but it has a lot of history in Australia too. There is no definitive answer on how it got it's name, but it is presumed to be because it is so indulgent and rich.
Can the millionaire's shortbread be made gluten or dairy free?
Yes! For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp Xantham Gum for better texture. You will also need to replace the jaffa cakes with a gluten free version as they contain gluten. Unfortunately this recipe is not suitable for making dairy free.
Can you make this recipe by hand or do you need an electric mixer?
I like to use a stand mixer with the paddle attachment to make the shortbread dough, but it's not essential and it can absolutely be done by hand too with a wooden spoon or spatula. Or you can also make the shortbread in a food processor.
How do you know when the caramel is done?
After boiling the caramel for around 6 minutes, it will have turned a darker golden colour and gotten thicker too. If you want to test if it's done, put a teaspoon in the freezer before you start making it. When you think the caramel is ready, drip some of it onto the cold spoon. If it sets on the spoon then the caramel is ready! If not, keep boiling for another minute and test again. It's really important to stir it constantly while it is boiling, I find it best to use a silicone spatula then you can scrape the bottom of the pan as you stir. This stops any of the caramel from catching and burning. If you do notice any small burnt bits in your caramel, you can pour it through a fine metal sieve to remove them.
Can this recipe be made in a different sized tin?
This recipe is for an 8" square tin. You can make it in a 9" square tin too, however as a 9" square tin is 25% bigger than an 8" square tin, the layers of shortbread, caramel and chocolate will be thinner. The shortbread won't need as long to bake and you'll also need a few more Jaffa Cakes to cover the top. You also have the option of increasing each of the ingredient amounts by 25% for a 9" square tin.
More 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!
- Do not try and cheat and use a ready made caramel for the filling - it will not set and you'll end up with a gooey mess!
- 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.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- 8" Square tin
- Mixing bowls
- Cooling rack
- Kitchen scales
- Orange extract
- Golden syrup
- Dark chocolate
- Jaffa 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!
More millionaire's shortbread recipes...
Jaffa Cake Millionaire's Shortbread
For the shortbread
- 200 g Butter softened, unsalted
- 80 g Caster sugar
- 225 g Plain flour
- 50 g Dark chocolate chips
For the caramel
- 170 g Butter unsalted
- 75 g Granulated sugar
- 80 g Golden syrup
- 397 g Condensed milk (one tin)
- 2 tsp Orange extract
- 225 g Dark chocolate
- 12 ½ 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, 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 boil mine for 6 minutes). This instruction is for gas hobs, for induction hobs, I find that simmering for 10-12 minutes works best
- 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
If you like this, check out more of my Millionaire Shortbread recipes!
NB. This post is not in any way sponsored by Jaffa Cakes - I just love their product!