Two delicious Terry's Chocolate Orange Recipes you need to try

Father’s Day is quite literally around the corner and, if you need a last minute gift or some delicious treats for the day, these recipes are the perfect solution. Terry’s chocolate oranges have always been a big hit though I do admit to thinking it was more of a Christmas affair. Obviously not so, as I found plenty stocked in Tesco and I’m very happy to say we can eat them all year round.

I’m sharing two recipes today that can be made with Terry’s Chocolate Orange - both simple and perfect for a special occasion. The first is the great Rocky Road, and the second, an easy Millionaire's Shortbread.

I made these a couple of weeks ago as a ‘test run’ and can confirm they are both easy to make and absolutely delicious. They look really impressive too, and after taking them into work they were completely devoured within a couple of hours. If that’s not a thumbs up, I don’t know what is!

Rocky road is one of my staple bakes - every family occasion must include my rocky road for desert - otherwise I’m in trouble! This is my usual recipe (adapted from Nigella) with the addition of the chocolate orange - which just makes it all the more decadent. The method is simple and involves a lot of chocolate. Melt the chocolate with the golden syrup and butter. It’s important to let this cool once it’s all combined, otherwise the chocolate pieces in the next step will just melt into it.

Crush up the digestive biscuits and add to the mix, along with raisins and mini marshmallows. Chop up the white and dark chocolate into small pieces (or you use chocolate chips), along with the Terrys Chocolate orange. I chopped up about 3/4 of a whole ball. This recipe is so adaptable so you can add anything you like here - including cherries, mixed fruit, nuts, or even more chocolate orange - whatever is your dad’s favourite!

Finally, pop it in the fridge to set. When you’re ready to serve (or present!), dust it with icing sugar and chop into bars.

I was a little nervous for the shortbread recipe - I usually stick to my tried and tested baking repertoire, but this sounded so delicious I had to try it. I was so surprised by how easy it was - making shortbread and a ‘cheats’ caramel was not difficult at all and easy for the most in-experienced baker.

Start by making the shortbread. Preheat the oven to 180c (160c fan) and combine the butter and flour together. The recipe calls for a food processor, but I just used my stand mixer. Once it looks like breadcrumbs, add in the orange zest and sugar and mix again. Take the dough out and work it with your hands to form a ball.

Flatten the dough into a disk, and then place into a lined square tin - you'll want one with relatively high sides so I just used a brownie tin. Use your fingers and push the dough all the way to the edges - it's very malleable so you can push and squish from other areas until it's all even.

Bake for 25-30 minutes until golden brown. Set it aside and leave it in the tin. While that's cooling, it's time to make the cheats caramel. It's not as fiddly as proper caramel, with no thermometers in sight, but it will need your attention as it needs to be stirred constantly. In a saucepan, combine the tin of condensed milk with the golden syrup, butter and sugar. Once it comes to a boil, turn down the heat so it's a simmer. Keep stirring so it doesn't burn, until it becomes a golden brown colour, which will take about ten minutes. Take it off the heat and transfer it to a heatproof bowl to cool and thicken slightly.

By now, your shortbread will have cooled so pour the caramel on top. It's an easy recipe but does require cooling time, as you'll now need to wait for the caramel to set slightly. I put mine in the fridge which worked well, and then started with the third and final layer.

Break apart and melt two and a half of the chocolate oranges. You can do this in a bain-marie but I just used the microwave for ease. After about ten minutes of the shortbread and caramel cooling in the fridge, you'll be able to pour the melted chocolate on top. Use the remaining chocolate segments to decorate the top and then pop it back in the fridge.

Once set, it’s ready to cut up into slices and eat! When presenting homemade edible gifts, I like to present them in a tin, with either tissue paper or just greaseproof paper on the bottom. It also means they’re air tight so will last a good few days. If you make these recipes, I’d love to see a photo! I’d also be interested to know which is your favourite, and which one went down the best with your Dad :) Send me a tweet on Twitter or pop a comment down below. Happy baking!

Rocky Road:

125g soft

300g chocolate

3 tbsp golden syrup

150g digestive biscuits

100g mini marshmallows


100g white chocolate

100g dark chocolate

1 Terry’s chocolate orange

Icing sugar for dusting


135g butter

175g plain flour

55g sugar

1 orange, zested


379g can Condensed Milk

75ml golden syrup

150g butter

100g sugar

3 Terry’s Chocolate Oranges

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