Classic caramel slice

Preheat oven to 180°C (160°C fan forced). Line a 20cm x 30cm slice pan with baking paper. Crush biscuits and place into a bowl.

Melt half the butter and add to the crumbs. Stir well to combine. Press crumb mixture firmly into base of prepared pan and chill.

Place remaining butter, condensed milk and syrup into a saucepan over medium-low heat. Stir for 6-7 min or until thickened. Pour over the base and bake for 20 min. Let cool.

Place chocolate and 2 teaspoons oil into a bowl over a saucepan of simmering water. Stir until melted. Spread over caramel and chill for 2 hr or until set. Cut into pieces.