Follow these steps for perfect results
scotch finger buscuits
crushed
butter
melted
condensed milk
butter
golden syrup
brown sugar
chocolate chips
melted
Crush scotch finger biscuits until fine.
Melt 120g butter and mix with crushed biscuits.
Press biscuit mixture firmly into a tray.
Place tray in the fridge to cool.
For the caramel, combine condensed milk, 1 tbsp butter, golden syrup, and brown sugar in a saucepan.
Cook on low to medium heat, stirring frequently, until sugar dissolves and caramel thickens.
Pour caramel over the cooled biscuit base.
Bake in a preheated oven at 200°C (392°F) for approximately 10 minutes, or until golden brown.
Refrigerate for 2 hours, or until completely cool.
Melt chocolate chips.
Drizzle melted chocolate over the caramel layer.
Flick chocolate with a spoon for a decorative look, or pour a complete layer.
Add copha or oil to the chocolate if pouring a complete layer, to make cutting easier.
Refrigerate until chocolate is set.
Cut into slices and serve.
Expert advice for the best results
Line the baking tray with parchment paper for easy removal.
Ensure the caramel is cooked long enough to prevent it from being too runny.
Use high-quality chocolate for the topping.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance
Cut into neat squares and arrange on a plate.
Serve with a scoop of vanilla ice cream
Serve with a cup of coffee or tea
Complements the sweetness of the caramel.
Discover the story behind this recipe
Common treat for afternoon tea.
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