Spray and line a 26cm x 32cm slice pan with baking paper.

Over a double boiler on the stove top, melt butter, condensed milk and 150g Koko Black Dark Chocolate Dotties (Be mindful to gently melt and not to let the chocolate get too hot). 

In a large bowl add crushed scotch fingers, coconut, cocoa powder, and flaked salt. Mix together until all combined. Once all the butter and chocolate is melted, pour over the biscuit mix and stir until all of the dry ingredients are coated.

Press the chocolate mix into the line slice tin, press down firmly and use the back of a spoon to make sure it’s a smooth even surface. 

Next, melt the remaining 300g Koko Black Dark Chocolate Dotties and coconut oil over a double boiler on the stovetop. Once all melted and well combined, gently pour chocolate over the slice. 

Now to top with Koko Black Caramel Chocolate Sprinkles. Gently place the sprinkles down to cover the entire surface of the slice (sprinkle side up). Allow to chill in the fridge for at least 3 hours before slicing. 

Will keep in the fridge for 7 days.