Some things are just better together. And it turns out that pairing Arnott’s Mini Scotch Finger biscuits with our beloved caramel slice recipe creates a perfect match. This is a sweet slice recipe that makes sense.
Introducing my recipe for Mini Scotch Finger Caramel Slice Bites
This idea started with a packet of Arnott’s Mini Scotch Finger biscuits. I didn’t even know they existed when I was browsing the baking aisle before Christmas, looking for pieces for my Rocky Road recipe, when I spotted them. They are tiny. Cute. Absolutely adorable. And I immediately wanted to find a way to use them. I started thinking about all the treats we already love with Scotch Fingers and how we could turn them into mini bites. Recipes like this Scotch Finger Chocolate Maple Slice and these cdense milk ice cream sandwiches came to mind and that’s how the idea of ​​these mini caramel slice bites was born.
The caramel slice has to be one of the most iconic bakery treats. This is one of the first classics I discovered when I moved to Australia.
My tips for perfecting this recipe for Mini Scotch Finger Caramel Slice Bites
The most important thing is to have the right size pan. The biscuits should fit snugly. If there is too much space between them, the caramel or chocolate will seep through. A little is totally fine and bound to happen, but too much and you’ll end up with a soggy bottom. I found that the 2cm deep Wiltshire slice pan, 21 x 26.5cm (base size) works best!
The recipe is based on our original Caramel Slice recipe, which has over 300 five-star ratings. I knew this was a good place to start because I’m not trying to reinvent the wheel here. Australians know exactly what they like in a good caramel slice: rich, creamy caramel made from sweetened condensed milk infused with golden syrup for that deep molasses flavor and a crisp but melt-in-your-mouth chocolate top.
I only slightly modified the cooking times compared to the original recipes to prevent the caramel from leaking too much through the gaps. While it’s inevitable that the caramel will leak through the corners where the cookies meet, I want to prevent large amounts from pooling underneath and making the cookies too soft.
The caramel layer needs at least 4 hours to cool, ideally overnight. Then the chocolate needs an additional 2 hours in the refrigerator to fully set. Don’t rush this process, because if you cut it too soon it will be messy and much harder to get those neat little pieces. Patience really pays off!
Key Ingredients for my Mini Scotch Finger Caramel Slice Bites Recipe
- Arnott’s Mini Scotch Finger Biscuits: the stars of the series, they make this caramel slice very easy. No food processor or precooking the base is required. Simply arrange the cookies in a snug, even layer and your base is ready. You will need 55 cookies to fit the slice mold in this recipe. A 200g pack contains 56 biscuits, but I would take an extra in case a few were broken.
- Sweetened condensed milk: this is the backbone of the caramel layer. It brings sweetness and richness, thickens and caramelizes when cooked.
- Golden syrup: A classic addition to a slice of Australian toffee, it gives that deep, molasses-like, slightly fruity toffee flavor that makes toffee so good.
- Milk chocolate: I used baking chocolate because it melts gently and lets the caramel flavor shine. Eating chocolate regularly also works. Dark chocolate is also a great option if you prefer less sweetness.
- Copha: a hardened vegetable shortening, this helps the chocolate filling set firmly. It has a very neutral flavor, especially compared to coconut oil, so it won’t compete with caramel.
If you like caramel slices, you might just enjoy these our slice of ginger caramel which uses ginger cookies in its base.
Recipe, images and recipe notes by recipe and video content creator, Stella Morelli.
