Scotch Finger Caramel Slice

Get ready to dive into layers of heavenly caramel, buttery Scotch Finger biscuits and chocolate goodness with our decadent Scotch Finger Caramel Slice Christmas dessert. Crush those biscuits, melt that butter and let the sweet magic begin. Who can resist the most decadent combination?

Servings:24
Occasion:Entertaining, Dessert
Cooking Time:15 Mins
Preparation Time:20 Mins
Chill Time:2 Hours

Made with

Scotch Finger

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Ingredients

250g packet Arnott’s Scotch Finger biscuits
100g unsalted butter, melted
395g can of condensed milk
2 tbsp golden syrup
180g dark chocolate
50g white chocolate

Preparation

Step 1

Preheat oven to 170°C fan forced. Grease an 18cm x 28cm rectangular slice pan and line base and sides with baking paper, extending paper 2cm above edge of pan.

Step 2

Place Arnott’s Scotch Finger biscuits into bowl of a food processor and process until mixture resembles fine crumbs. Add butter and process until just combined. Press the mixture over the base and side of the prepared pan. Refrigerate until set.

Step 3

Combine condensed milk and golden syrup in a saucepan over medium heat. Cook, stirring for 8 min or until starting to bubble. Remove from heat. Spread caramel mixture over prepared base.

Step 4

Bake for 10-12 min or until golden. Remove from oven and allow to cool.

Step 5

In the meantime, place dark chocolate in a medium microwave-safe bowl. Place in the microwave for 20 sec bursts on medium until melted, stirring in between each burst. Do the same with the white chocolate.

Step 6

Pour the dark chocolate over the slice, follow with dollops of white chocolate, use a skewer to swirl the chocolate flavours together. Place in the fridge to chill. After 2 hours or until chocolate is firm, serve.

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