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Grease and line an 18cm x 28cm slice tin with baking paper, extending the paper 2cm above the edge of the tin.
Place 100g Scotch Finger biscuits in the bowl of a food processor and pulse until fine crumbs form; transfer to a bowl. Finely chop another 100g biscuits then add to the same bowl.
In a small saucepan, stir butter and chocolate over low heat for 3 minutes or until melted and smooth. Pour butter mixture over biscuit mixture then add the walnuts and cocoa; stir until well combined. Press mixture firmly into the tin. Cover and refrigerate for 1 hour or until just firm.
Chocolate Topping: Place chocolate and butter in a microwave-safe bowl. Microwave for 1–2 minutes on medium power, stirring every 30 seconds until melted and smooth. Pour topping evenly over the slice. Cover and refrigerate for 1 hour or until set.
Cut into pieces before serving.