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Mini Scotch Finger biscuits make the best caramel slice base! 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
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