Side Pannel
Millionaire Slice
Millionaire Slice
- Recipe Submitted by maryjosh on 03/27/2019
Ingredients List
- 2 x 250g pkts Arnott’s Scotch Finger Biscuits
- 250g butter, melted, cooled
- 380g can Nestle Top ‘n’ Fill Caramel
- 2 x 450g pkts Aunty Kath’s M&M’s Cookie Dough, at room temperature, torn into small pieces
- 200g dark chocolate, chopped
- 80ml (1/3 cup) pouring cream
Directions
Step 1
Grease and line a 20 x 30cm slice pan with baking paper, allowing the long sides to overhang. Process the biscuits in a food processor until coarsely crushed. Add the butter and process until well combined. Spoon biscuit mixture into the base of the prepared pan and press firmly. Place in fridge for 30 minutes to chill.
Step 2
Preheat the oven to 180C/160C fan forced. Place the caramel into a bowl and stir until smooth. Use a palette knife to spread evenly over the biscuit base. Sprinkle cookie dough evenly over the caramel, pressing lightly into the caramel. Bake for 20 minutes or until the biscuit dough is lightly browned. Transfer the pan to a wire rack to cool.
Step 3
Place the chocolate and cream in a heatproof bowl set over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Stir until chocolate melts and the mixture is smooth. Spread chocolate mixture evenly over the slice. Set aside to set. Cut into squares.
Grease and line a 20 x 30cm slice pan with baking paper, allowing the long sides to overhang. Process the biscuits in a food processor until coarsely crushed. Add the butter and process until well combined. Spoon biscuit mixture into the base of the prepared pan and press firmly. Place in fridge for 30 minutes to chill.
Step 2
Preheat the oven to 180C/160C fan forced. Place the caramel into a bowl and stir until smooth. Use a palette knife to spread evenly over the biscuit base. Sprinkle cookie dough evenly over the caramel, pressing lightly into the caramel. Bake for 20 minutes or until the biscuit dough is lightly browned. Transfer the pan to a wire rack to cool.
Step 3
Place the chocolate and cream in a heatproof bowl set over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Stir until chocolate melts and the mixture is smooth. Spread chocolate mixture evenly over the slice. Set aside to set. Cut into squares.
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