These mini Scotch finger caramel slice bites are the perfect combination of buttery biscuit base, smooth caramel filling, and rich chocolate topping. Made in bite-sized portions, they are ideal for parties, dessert platters, or an indulgent afternoon treat. Each piece delivers a satisfying balance of crunch, sweetness, and chocolatey goodness.
Why You’ll Love This Recipe
These mini caramel slice bites are easy to prepare and require simple pantry ingredients. The buttery Scotch finger biscuit base provides a firm and flavorful foundation, while the caramel layer is soft, creamy, and perfectly sweet. The chocolate topping adds a smooth finish that complements every bite.
You’ll love that they are portion-controlled, making them perfect for sharing. They also store well, so you can prepare them ahead of time for gatherings or special occasions. With minimal baking required and straightforward steps, this recipe is beginner-friendly and reliable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the base:
250 g Scotch finger biscuits, crushed finely
125 g unsalted butter, melted
2 tablespoons brown sugar
For the caramel filling:
395 g sweetened condensed milk (1 standard can)
100 g unsalted butter
100 g brown sugar
2 tablespoons golden syrup
For the chocolate topping:
200 g milk chocolate, chopped
1 tablespoon vegetable oil
Directions
Line a 20 x 20 cm square baking pan with baking paper, leaving some overhang for easy removal.
Prepare the base by combining the crushed Scotch finger biscuits, melted butter, and brown sugar in a bowl. Mix thoroughly until the texture resembles wet sand.
Press the mixture firmly and evenly into the prepared pan. Use the back of a spoon or the base of a glass to compact it well. Chill in the refrigerator for 20 minutes to set.
To make the caramel layer, place the sweetened condensed milk, butter, brown sugar, and golden syrup in a medium saucepan over medium-low heat.
Stir continuously for 8–10 minutes until the mixture thickens and turns a deep golden color. Make sure to scrape the bottom of the pan to prevent sticking or burning.
Pour the hot caramel over the chilled base and spread evenly. Return the pan to the refrigerator for at least 1 hour, or until the caramel is firm.
Melt the milk chocolate and vegetable oil together in a heatproof bowl over a pot of simmering water or in short bursts in the microwave, stirring until smooth.
Pour the melted chocolate over the caramel layer and spread evenly.
Refrigerate for another 1–2 hours until fully set.
Once firm, lift the slice out using the baking paper and cut into small bite-sized squares.
Servings and timing
Servings: Approximately 36 mini bites
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 to 3 hours
Total time: About 3 hours 30 minutes
Variations
You can switch the milk chocolate for dark chocolate if you prefer a less sweet finish. White chocolate can also be used for a different flavor profile.
For added texture, sprinkle a small amount of toasted coconut or chopped nuts over the chocolate before it sets.
If you enjoy a hint of saltiness, lightly sprinkle fine sea salt over the chocolate layer to create a salted caramel version.
You can also add a thin layer of melted dark chocolate between the base and caramel for an extra chocolate surprise.
Storage/Reheating
Store the mini caramel slice bites in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking.
For longer storage, freeze the slices in a sealed container for up to 2 months. Thaw in the refrigerator overnight before serving.
These bites are best enjoyed chilled or at room temperature. Reheating is not recommended, as the caramel and chocolate layers may soften too much.
FAQs
How do I prevent the caramel from burning?
Cook the caramel over medium-low heat and stir continuously, making sure to scrape the bottom of the pan to prevent sticking.
Can I use digestive biscuits instead of Scotch fingers?
Yes, digestive biscuits can be substituted in equal weight, though the flavor will be slightly different.
Why is my caramel too soft?
It may not have been cooked long enough. The mixture should thicken noticeably and turn golden before pouring over the base.
Why did my chocolate crack when slicing?
If the slice is too cold, the chocolate can crack. Let it sit at room temperature for 5–10 minutes before cutting and use a sharp knife.
Can I make this recipe ahead of time?
Yes, it is ideal for making a day in advance since it needs several hours to set properly.
Can I use dark chocolate instead of milk chocolate?
Yes, dark chocolate works well and balances the sweetness of the caramel.
How do I get clean, neat cuts?
Use a sharp knife warmed in hot water and wiped dry between cuts for smoother slices.
Can I double the recipe?
Yes, simply use a larger baking tray and double all ingredients proportionally.
Do I need to bake the base?
No, this is a no-bake base that sets firmly once chilled.
Can I reduce the sweetness?
You can use dark chocolate and slightly reduce the brown sugar in the caramel, but keep the condensed milk amount the same for proper texture.
Conclusion
Mini Scotch finger caramel slice bites are a delightful treat that combines buttery biscuit, creamy caramel, and smooth chocolate in perfectly portioned squares. They are simple to make, easy to store, and always a crowd favorite. Whether you are preparing them for a celebration or simply satisfying a sweet craving, these bite-sized delights are sure to impress.
These Mini Scotch Finger Caramel Slice Bites feature a buttery biscuit base, smooth golden caramel filling, and a rich chocolate topping. Perfectly portioned and indulgent, they are ideal for parties, dessert platters, or a sweet afternoon treat.
Ingredients
250 g Scotch finger biscuits, crushed finely
125 g unsalted butter, melted (for base)
2 tablespoons brown sugar (for base)
395 g sweetened condensed milk (1 standard can)
100 g unsalted butter (for caramel)
100 g brown sugar (for caramel)
2 tablespoons golden syrup
200 g milk chocolate, chopped
1 tablespoon vegetable oil
Instructions
Line a 20 x 20 cm square baking pan with baking paper, leaving overhang for easy removal.
In a bowl, mix crushed biscuits, melted butter, and brown sugar until combined.
Press the mixture firmly into the prepared pan to form an even base. Chill for 20 minutes.
In a saucepan over medium-low heat, combine sweetened condensed milk, butter, brown sugar, and golden syrup.
Stir continuously for 8–10 minutes until thickened and golden, scraping the bottom to prevent burning.
Pour the caramel over the chilled base and spread evenly. Refrigerate for at least 1 hour until firm.
Melt milk chocolate and vegetable oil together until smooth.
Pour the melted chocolate over the caramel and spread evenly.
Refrigerate for 1–2 hours until fully set.
Lift from the pan and cut into approximately 36 bite-sized squares.
Notes
Allow the slice to sit at room temperature for 5–10 minutes before cutting to prevent chocolate cracking.
Use a sharp knife warmed in hot water for clean cuts.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 2 months with parchment between layers.
Sprinkle sea salt on top for a salted caramel variation.
