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Milk Coffee Caramel Slice

Difficulty:

Arnott's product: Milk Coffee

Prep time: 10 min

Cooking time: 30 min

Chill time: 2 hours

Serves: 9+

16 Arnott's Milk Coffee biscuits
30g butter, chopped
2 tbsp golden syrup
1 x 395g can sweetened condensed milk
200g dark chocolate, chopped

Pre-heat oven to 180°C.
Line base and sides of a 20 x 30cm lamington or slice pan with non-stick baking paper, allowing a 2cm overhang on the sides. Layer biscuits evenly onto the base of the pan, cutting to fit if necessary.
Place butter and golden syrup in a saucepan and heat over medium heat until butter has melted. Reduce heat, add condensed milk and cook, stirring constantly, for 10 minutes or until golden brown and thickened. Pour over biscuit base. Bake for 10 - 12 minutes or until lightly caramelised around the edges. Set aside to cool completely.
Place chocolate in a heatproof bowl over a saucepan of simmering water. Take care that base of bowl does not touch water. Stir until chocolate has melted. Spread chocolate over caramel then refrigerate for 2 hours or until set. Remove from pan, cut into slices and serve.