Scotch Finger Caramel Slice - Viral Recipe

Recipe: Scotch Finger Caramel Slice Recipe »

This Scotch Finger caramel slice is a clever twist on the classic caramel slice using mini Scotch Finger biscuits instead of a baked base. Layered with a thick, buttery caramel and smooth chocolate topping, it is an easy, foolproof recipe that looks impressive but is simple to make. Perfect for parties, bake sales or whenever you need a sweet treat, plus tips included for making a smooth caramel that won't burn!

About This Scotch Finger Caramel Slice

A delicious riff on a classic Caramel Slice or Millionaire's shortbread but made even easier by a layer of mini Scotch Finger biscuits or cookies. Instead of creating a base, simply layer your baking tin with mini Scotch Finger biscuits before filling with stovetop caramel and melted chocolate. I based this Scotch Finger caramel slice on my classic Caramel Slice recipe that has a few extra components to make it really pop. My version of caramel slice has a thicker layer of caramel and chocolate than other recipes, just because I like more caramel and chocolate!

I'm also going to show you how to make a caramel that doesn't burn. The trick is low and slow with lots of stirring! Making caramel quickly risks burning and little floaters in the caramel.

Laura got me onto this recipe and sent me the Arnotts video for it and I used it as inspiration but made my own recipe for it. It looked so eyecatching and I wondered if I could replicate the effect. And I'm here to say that yes you can - with a few tips!

Video How To Make Scotch Finger Caramel Slice

Video: How to Make A Mini Caramel Slice Using Mini Scotch Fingers

Ingredients For Scotch Finger Caramel Slice

Mini Scotch Finger biscuits/cookies - These are a new shortbread biscuit and basically just a smaller version of Scotch Finger biscuits sold in 8 multipacks. One box of mini Scotch Finger biscuits is 200g/7ozs and fits this baking tin well with around 6-8 leftover which were basically the broken ones. If you have a bigger tin or want to play it safe you can buy two boxes. This concept also works with regular Scotch Finger biscuits or Biscoff cookies!

Sweetened condensed milk - Sorry to be annoying but this requires 1.5 x 400g/14oz tins. I like having a thicker caramel layer!

Butter - Salted or unsalted (but I always use salted butter ;) )

Golden syrup or brown sugar - I tried this with golden syrup and brown sugar since I figured that not everyone outside the UK, Australia and NZ can get golden syrup. It works well with both brown sugar and golden syrup!

Salt - Just to balance the sweetness!

Chocolate - Use dark or bittersweet chocolate to balance the sweetness of the caramel. Milk chocolate is already sweet but if you have a really sweet tooth, go for milk.

Coconut oil - aka extra virgin coconut oil. Can also use melted butter.

Tips For Making Scotch Finger Caramel Slice

1 - The most important thing is making sure that the cookies are packed snugly with no big gaps. My baking tin was 18x27cms/7x10.6 inches. I had a tiny gap at the top that I filled with halved biscuits.

2 - For the best visual effects, lay the cookies with the stamp down and if you're like me and a bit OCD you might like to line the words up too ;)

3 - I know almost every other caramel slice recipe says that the caramel takes 10 minutes to make on medium heat but I find that it burns really quickly that way. Make sure to a) stir it a lot b) cook it on low heat as this will be more forgiving and not burn the caramel (higher heat requires constant stirring). You're looking for a thick texture rather than a caramel colour. See the video if you want to have a look at the whole process of making one including the caramel's texture (sometimes videos are better than pics for that).

4 - Use coconut oil in the chocolate layer to make it easier to cut. Using just chocolate can make the chocolate break when cutting.

5 - This caramel slice can last 5-7 days in the fridge. The biscuits can get a bit less crisp as time goes on but this isn't necessarily a bad thing.

Other classic slices to try next are: this ANZAC Biscuit Caramel Slice, Bannoffee Caramel Slice.

Scotch Finger Caramel Slice Recipe

An Original Recipe by Lorraine Elliott

Recipe Overview

Preparation time: 15 minutes

Cooking time: 50 minutes

Makes: 40 mini caramel slices

Ingredients Needed

• 200g/7oz Mini Scotch Finger biscuits/cookies
• 600g/21oz sweetened condensed milk
• 100g/3.5oz salted butter, cubed
• 3 tablespoon golden syrup or brown sugar
• Pinch salt
• 230g/8.1oz dark chocolate
• 25g/1oz coconut oil

Step-By-Step Instructions

Step 1 PREPARE - Line a 18x27cm/7x10.6 inch rectangular lamington tray on the base and sides with one piece of parchment cutting at the corners to fit it in the tin (easier to lift out and contain the caramel). Lay the mini Scotch Fingers stamp side down, snugly fitting them all in the tin until there are no big gaps. Set aside.

Step 2 CARAMEL - Place the condensed milk, butter, golden syrup or brown sugar and salt in a heavy based saucepan and heat on medium heat until the butter has melted. Turn down to low heat and stir. After 20-25 minutes or so you should get a thicker texture to the caramel without many burnt, floating bits.

Step 3 BAKE - Preheat oven to 160C/320F fan forced or 180C/350F conventional. Carefully spoon the caramel over the biscuits and smooth over with an angled spatula. Bake for 20 minutes, rotating halfway to ensure even baking. Allow to cool off on the counter and then either cool completely there or in the fridge.

Step 4 CHOCOLATE - Melt the chocolate in a double boiler or in a microwave on 60% heat in 30 second bursts. Stir in the coconut oil and mix until very smooth and no streaks remain. Spread over the caramel and shake the baking tin to smooth out. Allow the chocolate to set completely. Then unmould and face the slice cookie side up. Cut into mini caramel slices using the cookies as a guide.

Personal Note

A really, REALLY strange thing happened the other day.

TRIGGER WARNING FOR SQUEAMISH AND BLOOD

We were travelling and started our day with a winery and garden tour. The weather had lifted somewhat from a drizzly morning to a bright sunny day by the time we had reached our lunchtime destination. The restaurant had a stunning waterfront view and all of the tables and chairs were positioned towards the view.

After the entrees arrived, I went to the bathroom and when I returned, I looked down at our table. There was a huge amount of blood on the floor spanning almost a metre wide.

"Wha...what happened?" I asked Mr NQN. And before you ask, it wasn't red wine, it was definitely blood.

"I was only gone for a couple of minutes!" I said and had returned to a bloody crime scene. By now the waitress and the rest of the staff had come over and we were all staring at the blood and the bloody footprints that had crossed the floor.

The young waitress pointed at Mr NQN's leg. There was a long gash on his inner ankle. "What the he....." he said lifting his leg up to examine it.

And then we realised what had happened.

It turned out that Mr NQN had picked up a leech at the winery and it had eaten its fill of his blood and fallen off and was making its way across the floor when someone had squished it exploding the blood everywhere across the floor! I spent the next few hours clutching my chest thanking the heavens that it wasn't me because Mr NQN did not care one bit about it. He was completely unbothered. If it was me, I'd be curled up indoors and whimpering on the bed and eating these caramel slices. As for Mr NQN he went straight to Instagram and posted his bloody leg pic!

So tell me Dear Reader, have you seen this Scotch Finger caramel slice? And what would you have done if you were Mr NQN?