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Preheat oven to 170°C fan-forced. Grease and line an 18cm x 28cm slice tin, extending paper 2cm above edge of tin.
Place Scotch Finger biscuits (face down) in the tray.
Place condensed milk, golden syrup and butter in a saucepan over medium heat. Cook, stirring, for 8-10 minutes or until starting to bubble. Spread caramel mixture over biscuit base. Bake for 10-12 minutes or until golden. Remove from oven and allow to cool.
Place chocolate and oil in a microwave-safe bowl. Microwave for 1-2 minutes on medium power, stirring every 30 seconds until melted and smooth. Pour over the filling. Cover and refrigerate for 20 minutes or until chocolate is set.
Place a chopping board down and flip the slice on to the board. Slowly peel back the tray and baking paper.
Cut in between each Gluten Free Scotch Finger bikkie and serve!