5-Ingredient Choc Caramel Slice

1.Preheat oven to 170°C (150°C fan forced). Grease and line 
a 16 x 26cm slice pan. Place biscuits in a food processor. Pulse until biscuits resemble fine breadcrumbs. Add melted butter and continue to pulse until mixture comes together. Press into base of tray. Chill.

2.Meanwhile, in a small bowl combine caramel Top‘n’Fill with eggs. Spread evenly over biscuit base. Spoon chocolate frosting over the caramel. Bake in the oven for 45-50 min.

3.Remove from oven and allow to cool. Chill overnight, cut into rectangles to serve.