Step 1

Grease a 20 x 30cm slice pan. Line the base and 2 long sides with baking paper, allowing the paper to overhang the long sides.

Step 2

Place the condensed milk, butter, vanilla and half the chocolate in a small saucepan. Heat over low heat, stirring, for 5 minutes or until melted and smooth. Set aside to cool slightly.

Step 3

Place the biscuits in a food processor and process until resembles fine crumbs. Transfer to a large bowl. Stir in the Rice Bubbles and coconut. Pour in the condensed milk mixture. Stir to combine. Press the mixture over the base of prepared pan. Cover and place in the fridge for 2-3 hours or until set.

Step 4

Place the oil and remaining chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until smooth. Pour the chocolate mixture over the biscuit layer and smooth the top. Place in the fridge for 30 minutes or until the chocolate mixture is set.

Step 5

Cut into small pieces to serve.