Chocolate Maple Slice

Ingredients

• 2 x 250g packets Scotch Finger biscuits
• 1/4 cup maple syrup
• 1/2 cup brown sugar
• 250g butter, chopped
• 2 x 395g cans sweetened condensed milk
• 300g dark cooking chocolate, chopped
• 1/2 cup pouring cream

Method

1. Grease a 5cm-deep, 20cm x 30cm (base) roasting dish or slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
2. Place biscuits, in a single layer, in pan to cover base (break to fit, if necessary). Process remaining biscuits to fine crumbs.
3. Combine maple syrup, sugar, butter and condensed milk in a heavy-based, non-stick saucepan. Cook, stirring occasionally, over low heat for 5 to 10 minutes or until butter melts. Increase heat to medium. Cook, stirring, for 4 to 5 minutes or until mixture comes to the boil. Boil, stirring, for 6 to 8 minutes or until mixture thickens. Stir in crushed biscuits.
4. Pour mixture over biscuit base. Refrigerate for 30 minutes or until just set.
5. Place chocolate and cream in a microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 1/2 minutes or until almost melted. Stir until smooth. Spread chocolate mixture over chilled slice. Refrigerate until firm. Cut into fingers. Serve.