Butterscotch Finger Pie

In a food processor, add the milk biscuits and crush them into fine crumbs.

Once you’ve done that, add the melted butter and mix until combined. 

Transfer this mixture to a loaf tin lined with nonstick baking paper. 

Press it into the bottom with a spoon and set aside. 

In a skillet, add the brown sugar and stir until melted. 

Add the two tablespoons of unsalted butter and stir until melted. 

Add the condensed milk and stir well until slightly thickened. 

Transfer all this caramel cream to the loaf tin with the biscuit crust and spread well until flat. 

Now, in another bowl, add the chocolate and melt it in the microwave in 30-second intervals. 

Add the table cream and mix well until a ganache forms. 

Pour this chocolate ganache all over the caramel cream and spread until flat. 

Take it to the fridge and let it chill for 1 hour.

After this indicated time, unmold and remove the nonstick baking paper. 

Serve.