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Jaffa Cake Millionaire's Shortbread

Buttery shortbread with dark choc chips, orange caramel, dark chocolate and Jaffa Cakes
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
Calories 451kcal
Author thebakingexplorer


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

For decoration

  • 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


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