Gingernut and Chocolate Orange 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 caramel bars are a little too good and 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.

melted butter being poured into crumbled biscuit mixture for the base

Combining Ginger, Orange and Chocolate

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.

These caramel bars are similar to a millionaires shortbread but with a biscuit base. You could liken them to a homemade Twix bar also, but with an orange and ginger flavoured twist.

Cooking the Caramel Layer

When cooking the caramel layer, be sure to stir it continuously, it’s important to not let it stick. 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. The moment it turns a toffee colour take it off the heat. Burning the caramel will completely ruin the flavour so this is a step which requires full attention.

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! 

biscuit base pressed into a square tin, already baked.

A Glossy Chocolate Topping

 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.

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 & Chocolate Orange Caramel Bars

Prep Time 15 mins
Cook Time 10 mins
Plus Chilling Time 1 hr
Course Dessert
Servings 12


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
  • 0.5 397g Tin of Condensed Milk

Chocolate Topping

  • 150 g Milk Chocolate
  • 3 tbsp Fresh Orange Juice


  • Preheat oven to 160 oc
  • 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.
  • 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!
Keyword chocolate, family friendly, picnic, sweet

Looking for more treat snack bar recipes?

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Join the Conversation

  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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