Method
- Grease and line the base and sides of a 20cm square pan with baking paper.
- Place condensed milk, chocolate melts and butter in a medium saucepan over a low heat and stir until melted. Remove from the heat.
- Stir in sifted cocoa and coconut until combined. Set aside for a few minutes to cool.
- Meanwhile, break biscuits into smaller pieces with your hands into a large bowl. Add chocolate mixture and mix well until biscuits are well coated.
- Spread into prepared pan, pressing biscuits down to smooth the surface. Refrigerate for 1 hour or until firm.
Chocolate Top
- Place the chocolate, oil and butter in a small microwave safe bowl. Microwave on 50% power for 1 minute. Stir then continue to microwave in 20 second bursts until melted and smooth.
- Pour the chocolate mixture over the top of slice and spread over to cover. Refrigerate for 4 hours or overnight until completely set.
- Allow to stand at room temperature for 30 minutes before cutting into small squares to serve. Store in an airtight container in the fridge.
More Tips
- You can use Morning coffee, Milk Arrowroot, Malt O’ Milk, Marie or Scotch finger biscuits.
- You can also use a 28c x 18cm rectangular slice pan instead of a square one.
- Add a sprinkle of sea salt flakes to enhance the flavours and bring out the sweetness in the chocolate.