Soft Caramel Slice
1/2 pkt ginger nut biscuits
1/2 pkt scotch finger biscuits
2 tablespoon Butter; melted
395g sweetened condensed milk about 3 cans
250 g dark chocolate
1. Preheat the oven to 160C. Line a 24 x 30 baking tin with baking paper. Crush the biscuits in a food processor and stir in the butter. Firmly press the biscuit mixture into the tin and put in the fridge for 10 minutes to harden. Pour over the condensed milk and place in the oven until the caramel turns a lovely brown. Remove and set aside to cool completely.
2. Melt the chocolate and pour over the cooled slice. Refrigerate to set. Cut into squares to serve. Dip a large knife in hot water to make slicing easy.