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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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Very simple and delish Ingredients:
1 (385 g) can condensed milk |
250 g scotch finger biscuits |
200 g dark cooking chocolate |
50 g butter |
Directions:
1. Place unopened tin of condensed milk in saucepan, fill with water up to 1/2cm from top of tin. Allow to boil for 3 hours, refilling water every 30 minutes, or as it evaporates.
2. Put scotch finger biscuits into a plastic bag, place on table and using a rolling pin crush biscuits. Mix crumbs with softened butter and press into the bottom of a square baking tin. Place in fridge to chill.
3. Once condensed milk tin has boiled for 3 hours, run under cold water and let tin cool (this is important because if you open tin while hot caramel will spray everywhere).
4. Once cooled, open tin and spread contents on top of biscuit base. Place back in fridge to further chill.
5. Using a bain-marie, melt chocolate over a low heat, once liquified pour over caramel and spread to sides using a spatula or knife.
6. Chill a further 10 minutes or until chocolate has set. Slice into portions and ENJOY.
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