Dessert

Arnott's Coffee Caramel Slice

Enjoy the alluring aroma of coffee while indulging in the rich chocolate and caramel, this slice is the perfect dessert for an evening treat!

20 mins

130 mins

Preheat oven to 170°C fan forced. Grease an 18cm x 28cm rectangular slice pan and line base and sides with baking paper, extending paper 2cm above edge of pan.
Place Arnott’s Scotch Finger biscuits into bowl of a food processor and process until mixture resembles fine crumbs. Add butter and process until just combined. Press the mixture over the base and side of the prepared pan. Refrigerate until set.
Combine condensed milk and golden syrup in a saucepan over medium heat. Cook, stirring for 8 minutes or until starting to bubble. Remove from heat and stir in coffee.
Spread caramel mixture over prepared base. Bake for 10-12 minutes or until golden. Remove from oven and allow to cool.
In the meantime, place chocolate and butter in a medium microwave safe bowl. Place in the microwave for 20 second bursts on medium power until melted, stirring in between each burst. Pour chocolate over slice. Place in the fridge to chill.