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Chocolate Orange Millionaire's Shortbread

Prep Time:

30 minutes

Bake Time:

20 minutes

Total Time:

2 hours


12-16 servings




For the shortbread:

  • 2 cups all-purpose flour

  • 1 cup unsalted butter, room temperature

  • ½ cup granulated sugar

  • 1 egg yolk

  • 1 teaspoon vanilla extract

  • ½ teaspoon salt

For the orange caramel:

  • 1 14-ounce can sweetened condensed milk

  • ½ cup unsalted butter, room temperature, cubed

  • 1 cup packed light brown sugar

  • ¼ cup light corn syrup

  • 1 teaspoon orange extract

  • ½ teaspoon salt


For the chocolate ganache:

  • 1½ cups semisweet chocolate chips

  • ⅓ cup heavy cream

  • Flaky sea salt, for topping

Tools Needed

Baking Dish

Stand Mixer


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Adapted from Preppy Kitchen

  1. Preheat oven to 350℉ and line a 8x8-inch baking dish with parchment paper, overhanging the sides.

  2. Make the shortbread: Using a stand mixer fitted with a paddle attachment, cream the butter. Add the sugar and salt, and beat until light and fluffy. Add the vanilla and egg yolk then mix until combined. Add the flour a little at a time, and mix until just combined. 

  3. Transfer the shortbread dough to the lined baking dish and press into an even layer. Bake at 350℉ for about 20-25 minutes, or until the edges are golden brown. Remove from the oven and allow to cool for 10 minutes.

  4. Make the caramel: Meanwhile, combine the butter, light brown sugar, salt, orange extract, sweetened condensed milk, and corn syrup in a medium saucepan.

  5. Place over medium heat and whisk constantly while the caramel bubbles and darkens to a richer color. Once it reaches 225℉, about 5-6 minutes, remove from heat. 

  6. Pour the caramel over the shortbread, and smooth into an even layer. Chill in the refrigerator for about 10 minutes, or until the caramel is set.

  7. Make the ganache: Carefully melt the chocolate either in the microwave. Once chocolate is melted, stir in heavy cream and mix until smooth and creamy. 

  8. Remove the shortbread from the refrigerator and pour the chocolate over the caramel. Smooth into an even layer. Sprinkle with flaky sea salt, then chill for an hour, or until the chocolate has set and the caramel has completely cooled.

  9. Use the overhanging parchment paper to carefully remove the shortbread from the baking dish and place on a cutting board. Cut into pieces into equal portions and enjoy!



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