@taste.com.au: ICYMI, we used Mini Scotch Finger bikkies to make caramel slice bites (and they're incredible!). Recipe below! -200g pkt Arnott’s Minis Scotch Finger biscuits -395g can sweetened condensed milk -60g unsalted butter -2 tbsp golden syrup -125g milk chocolate, chopped -60g Copha, chopped Preheat oven to 200°C/180°C fan forced. Line a 2cm-deep, 21 x 26.5cm (base size) slice pan with baking paper, allowing all sides to overhang. Arrange biscuits snugly in a single layer over the base of the prepared pan, top-side down. Place condensed milk, butter and golden syrup in a saucepan. Cook over medium heat, whisking, for 5 minutes or until golden. Pour over biscuit base. Bake for 8-10 minutes or until the caramel around the sides starts bubbling. Cool completely, then place in the fridge for at least 4 hours to set. Place chocolate and Copha in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir until melted, then pour over the caramel layer. Place in the fridge for 2 hours to set. Turn out slice biscuit-side up. Use the biscuits as a guide to cut into pieces, to serve.

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Thursday 19 March 2026 07:58:20 GMT