Step 1

Grease and line a 19 cm x 29 cm slab pan making sure paper hangs over the sides for easy removal when set.

Step 2

Place biscuits in food processor and finely process.

Step 3

Melt half the butter in microwave and combine with half of biscuit mixture.

Step 4

Mix well and set aside.

Step 5

Put remaining butter in saucepan with caramels and milk. Stir over a medium heat, careful not to boil until caramels are melted and mixture is smooth.

Step 6

Pour into bowl containing rice bubbles, coconut and remaining biscuit crumbs. Mix together.

Step 7

Press mixture into prepared pan.

Step 8

Sprinkle with the biscuit and butter mixture that was put aside, pressing down lightly.

Step 9

Refrigerate for a few hours and cut into squares.