Mini Scotch Finger Caramel Slice

Occasion:Dessert, Entertaining
Cooking Time:15 mins
Preparation Time:20 mins
Chill Time:2 hours

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Made with

Scotch Finger Mini

Ingredients

Arnott’s Mini Scotch Finger biscuits multipack (200g)
395g can condensed milk
60g butter, chopped
2 tbsp golden syrup
180g milk chocolate, chopped
1 tbsp vegetable oil

Preparation

Step 1

Preheat oven to 180°C fan-forced. Grease an 18cm x 28cm rectangular slice tin and line base and sides with baking paper, extending the paper 2cm above the edge of the tin.

Step 2

Place Mini Scotch Finger biscuits, face-side down into the base of the tin.

Step 3

Combine condensed milk, butter and golden syrup in a saucepan over low-medium heat. Cook, stirring, for 8 minutes or until starting to bubble and thicken.

Step 4

Spread caramel mixture over biscuits. Bake for 10–12 minutes or until golden. Remove from oven and allow to cool.

Step 5

Meanwhile, place chocolate and oil in a medium microwave-safe bowl. Microwave for 2–3 minutes on medium power, stirring every 30 seconds. Pour over the filling and smooth top. Cover and refrigerate for 2 hours or until chocolate has set.

Step 6

Turn chilled slice chocolate-side down onto a board. Cut into pieces the size of each mini biscuit.

Notes