You will need to buy 2 x 395g cans of sweetened condensed milk for this recipe. As caramel is very hot, take care when cooking and assembling slice.
250g packet Arnott’s Salada Original biscuits
200g dark cooking chocolate, broken into pieces
2 tsps vegetable oil
1 3⁄4 cups sweetened condensed milk
1 1⁄2 cups brown sugar, firmly packed
125g unsalted butter, chopped
1⁄4 cup milk
Grease a 19cm x 30cm lamington pan. Line the base and sides with baking paper, extending paper 3cm above the pan edges.
2 To make the caramel, place condensed milk, sugar and butter in a large saucepan over a medium heat. Stir until the butter is melted. Bring to a boil. Boil, stirring constantly for about 10 minutes, or until golden brown and slightly thickened.
3 Remove pan from heat. Stir in milk until well combined. Stand for 5 minutes.
4 Arrange one-third of the biscuits, in a single layer, over base of prepared pan. Pour over 1 cup of the caramel. Spread evenly. Top with another layer of biscuits. Repeat layering with remaining caramel and biscuits, finishing with a caramel layer. Stand at room temperature for 20 minutes.
5 Combine the chocolate and oil in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat. Pour over slice. Spread evenly. Refrigerate for about 6 hours, or overnight until firm.
6 Remove slice from fridge 30 minutes before serving. Lift out of pan onto a chopping board. Cut into squares.