NO BAKE TERRY’S CHOCOLATE ORANGE MILLIONAIRE’S SHORTBREAD
Confession time: I ruddy hate Terry’s Chocolate Orange. I say hate, but I’m fairly sure I’ve never actually eaten any. 🍊
The chocolate orange combo is just not for me, no matter how nifty I think the design and packaging is (chocolate made to look like fruit – in your face nature!).
BUT I know that you guys love it, sooooo here you go!
This is an easy recipe for a completely No Bake Terry’s Chocolate Orange Millionaire’s Shortbread!
As well as being topped with Terry’s Chocolate Orange segments, the zest of an orange is added to the caramel – giving this classic Chocolate Caramel Shortbread recipe a delicious orange twist. It’s incredibly easy to make, and completely no-bake! It would be perfect to make with kids since there’s no oven involved – just the hob and a microwave.
INGREDIENTS
INSTRUCTIONS
For the base:
for full recipes please see : kerrycooks.com
The chocolate orange combo is just not for me, no matter how nifty I think the design and packaging is (chocolate made to look like fruit – in your face nature!).
BUT I know that you guys love it, sooooo here you go!
This is an easy recipe for a completely No Bake Terry’s Chocolate Orange Millionaire’s Shortbread!
As well as being topped with Terry’s Chocolate Orange segments, the zest of an orange is added to the caramel – giving this classic Chocolate Caramel Shortbread recipe a delicious orange twist. It’s incredibly easy to make, and completely no-bake! It would be perfect to make with kids since there’s no oven involved – just the hob and a microwave.
INGREDIENTS
- For the base:
- 300g shortbread biscuits
- 100g melted unsalted butter
- For the caramel:
- 397g condensed milk
- 150g unsalted butter
- 150g light brown sugar
- zest of one orange
- For the topping:
- 200g plain chocolate
- 1 packet Terry's Chocolate Orange
- 50g unsalted butter
INSTRUCTIONS
For the base:
- Prepare a 9 inch by 9 inch square tin by lining it with parchment paper or thick tin foil.
- Crush the shortbread biscuits into crumbs - you can do this using a food processor, or by putting the biscuits into seal-able bag and bashing them with a rolling pin. Melt the butter and stir into the shortbread crumbs, then pour everything into the tin. Use the back of a spoon or your hand to push it down firmly and evenly into the tin. Pop into the fridge to set.
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for full recipes please see : kerrycooks.com