Gingernut and Orange Chocolate Caramel Bars

If you’re on a diet, please look away now, I don’t want to be responsible for your fall from the wagon. These indulgent chewy chocolate caramel bars with a biscuit base are a little too good. The fact I keep going back into the kitchen for “just one more” says it all really. Next week you’ll find me running marathons to burn these off, but honestly, I don’t care! These are so worth it.

If you’re looking for a delicious treat for the weekend, or craving a gooey caramel pick me up, these are guaranteed to satisfy you.

These caramel slices are very similar to a homemade Twix bar. If you ever eaten a Twix bar, you know the allure of biting into a biscuit base, covered in chewy caramel and surrounded by chocolate. These homemade chocolate bars are a little more gooey than a Twix bar, the chocolate layer on top is mixed with orange juice, giving it a glossy chocolate finish and the biscuit base is made with orange zest and gingernut biscuits.

Ginger and Orange make a really good pairing like these Ginger and Orange Biscuits. And chocolate goes well with both (in fact it goes well with most things in my opinion). So these homemade caramel bars combine a really good flavour infusion, which makes for a delicious sweet treat.

You could also liken these homemade bars of chocolate to Millionaires shortbread but with a biscuit base. Millionaires shortbread is a caramel bar, made from a shortbread base, caramel layer and a chocolate topping. Personally, I sometimes find millionaires shortbread a little on the dry side, which is why I prefer this chocolate caramel bar recipe.

melted butter being poured into crumbled biscuit mixture for the base

How to Make Caramel from Condensed Milk

There are different ways to turn a tin of condensed milk into caramel. One way, which was often used for banoffee pie is to boil the unopened can for a few hours in water. Whilst this is an effective method, it isn’t always completely fool proof or safe.

For this chocolate caramel bar recipe we are adding butter and sugar to the condensed milk with a little golden syrup and heating it gently until it turns into caramel.

I advise to use a heavy bottomed pan to heat your caramel. Using a thin based saucepan can cause an uneven heat, which in turn, may burn parts of the mixture before the rest has had a chance to reach the correct temperature.

When cooking the caramel layer, be sure to stir it continuously, it’s important to not let it stick. I can’t stress how important it is to stir the caramel continuously at this point. If you leave it, it could burn in places or leave a gritty, grainy texture. There is no saving ruined caramel unfortunately.

I use a heatproof flexible silicone spatula to stir the caramel, it ensures that you can scrape the base quickly and evenly, leaving none behind or stuck to the base as you stir.

Don’t be tempted to rush the cooking time but turning up the heat either, you’d be surprised how quickly it will go from caramel to burnt. Burning the caramel will completely ruin the flavour, so this is a step which requires full attention.

Exercise caution when making the caramel. In order to turn the condensed milk into caramel, this sugar mixture needs to reach a high temperature of around 171C (340F) before it will caramelise. Meaning, that the mixture is super hot and sticky, it will stick to skin and burn you quickly. Wear long sleeves and stir it gently.

The moment it turns a toffee colour take it off the heat. At this point it will be thick enough to set, but isn’t meant to be hard on the teeth. The caramel will have the texture of a homemade Twix bar at this stage, which is what you want.

biscuit base pressed into a square tin, already baked.

Recipe Guidance and Substitutions

Be sure not to rush the layers, allow each one to cool completely before adding the next one. Otherwise, you might find your layers will seep into each other and end up a gooey mess! 

 When you add the orange juice to the chocolate topping, you create a glossy finish that never quite sets fully, I really like this alternative to a solid chocolate topping that you sometimes find on millionaires shortbread.

If you’d prefer the chocolate topping to be more solid, omit the orange juice. If you still want the orange flavour, add a few drops of orange essence to the melted chocolate or use orange flavoured chocolate instead.

Different biscuits will also work well for the base if you’d prefer an alternative to gingernuts. You could try:

  • Digestive Biscuits / Graham Crackers
  • Rich Tea Biscuits
  • Crunchy Chocolate Cookies
  • Oatmeal Biscuits

Due to their gooey nature, these biscuits are best kept in an airtight container in the fridge. Keep them in a single layer, otherwise they will all stick together and make a mess. They can be stored for up to 10 days.

I don’t recommend freezing these biscuit bars, as it could ruin the soft, gooey texture. I’d honestly be surprised if you even had any left to freeze, they are so moreish, it’s hard to stay away!

unsliced finished caramel bars with an orange napkin and slices of oranges.

Caramel Bars FAQ

How do I store these caramel bars?

These are best stored in an airtight container in the fridge for up to 10 days.

Can I use a different biscuit for the base?

You can try using digestive biscuits as an alternative, if you prefer a more simple flavour than the ginger.

How do I prevent the caramel from overcooking and burning?

You should stir the caramel continuously over a low heat, never allowing it to stick to the pan. Keep an eye on the colour. As soon as it turns a toffee colour, remove it from the heat.

photo of the caramel bars sliced, on a white background

Gingernut and Orange Chocolate Caramel Bars

Author: Becky
If you're on a diet, please look away now, I don't want to be responsible for your fall from the wagon. These indulgent chewy chocolate caramel bars with a biscuit base are a little too good. The fact I keep going back into the kitchen for "just one more" says it all really. Next week you'll find me running marathons to burn these off, but honestly, I don't care! These are so worth it.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Plus Chilling Time 1 hr
Course Dessert
Cuisine British
Servings 12
Calories 393 kcal


For the Biscuit Base

  • 300 g Gingernut Biscuits
  • 100 g Unsalted Butter
  • 1 tbsp Orange Zest

For the Caramel

  • 110 g Unsalted Butter
  • 100 g Caster Sugar
  • 2 tbsp Golden Syrup
  • 200 g Can of Condensed Milk Roughly Equating to 0.5 Can of 397g Condensed Milk

Chocolate Topping

  • 150 g Milk Chocolate
  • 3 tbsp Fresh Orange Juice


  • Preheat oven to 160C
  • For the base. Place Biscuits n a food processor and mix until they become breadcrumbs
  • Grate the orange zest and melt the butter and add to the biscuits. Mix again until fully combined
  • Press down into a 23cm square tin lined with baking paper. Place in oven and bake for 10 minutes. Remove from the oven and allow to cool.
  • For the caramel, melt the butter and sugar and add the golden syrup and condensed milk. Stir continuously over a low heat until it becomes a toffee colour. Remove it from the heat immediately.
  • Pour the caramel over the biscuit base and allow to cool completely.
  • For the chocolate topping, melt the chocolate with the orange juice and pour over the caramel. Allow to cool and set and then cut into as many bars as you like!

Recipe Notes and Guidance

See Recipe Guidance for More Details
  • Stir the caramel continuously over the heat to prevent it sticking and burning.
  • You can substitute the ginger biscuits, if you’d prefer.
  • Allow each layer to cool completely. 
  • Store in the fridge, in a single layer, inside an airtight container for up to 10 days. 
  • Exercise caution when making the caramel, it gets very hot!

Nutrition Estimate

Calories: 393kcalCarbohydrates: 48gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 43mgSodium: 150mgPotassium: 199mgFiber: 1gSugar: 32gVitamin A: 493IUVitamin C: 3mgCalcium: 75mgIron: 2mg
Keyword copycat twix bar, homemade millionaires shortbread, homemade twix bars
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  1. I can’t find the list of ingredients and their quantities anywhere on the page whyyyyy :(

    1. Becky Author says:

      Hi Georgina, so sorry, the blog was having a mini meltdown but you should find a printable recipe at the bottom of the post now. Enjoy making (and eating them of course!) x

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